Table of Contents
They may look similar to croissants, but these homemade crescent rolls are closer to our traditional Dinner Roll (so soft and delicious).
We make these crescent rolls as often as we can and especially love them as a side dish for holidays or Sunday dinner. (In fact – you may need to double this recipe because they never last long at our house.)
For more flaky fabulousness try Yeast Dinner Rolls or Homemade Dinner Rolls.
Why we think you’ll love it:
- Pair perfectly with meals. From a Sunday Crockpot Ham or a bowl of soup, these are the ideal sides to any meal (especially great for Thanksgiving, Christmas, + Easter).
- Freezable. Freeze the dough or the baked roll and double the recipe so you always have some on hand.
- Easy to make. The instructions are easy to follow and result in a flavorful and soft texture.
Homemade Crescent Rolls Ingredients and Substitutions
- 1 tablespoon active dry yeast
- 1 teaspoon granulated sugar
- ½ cup warm water – The water needs to be between 100°F and 110°F
- ½ cup butter softened – How to Soften Butter Quickly
- ½ cup warm milk – Use 2% or whole milk for best results.
- 1 large egg
- ⅓ cup granulated sugar
- ¾ teaspoon salt
- 4 cups all-purpose flour – or bread flour, How to Measure Flour
- 2 tablespoons melted butter – unsalted or salted butter to brush on top of the baked rolls
How to Make Homemade Crescent Rolls
- WET INGREDIENTS. In a large bowl or the bowl of a stand mixer with the dough hook attachment, dissolve the 1 tablespoon of active dry yeast and 1 teaspoon of sugar in ½ cup warm water. Let sit for 5-10 minutes, until bubbly and foamy.
- Add ½ cup butter, ½ cup warm milk, 1 egg, ⅓ cup sugar, and ¾ teaspoon salt to the yeast mixture.
- DRY INGREDIENTS. Add 2 cups of flour, and stir until combined. Mix in the remaining 2 cups flour, ¼ cup at a time, to form a soft dough that pulls away from the sides of the bowl.
- KNEAD & SHAPE. Knead until smooth and elastic, about 6-8 minutes. Shape the crescent dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.
- ROLL & CUT. After the dough has risen, gently punch it down and divide it into two balls. On a lightly floured surface, roll each ball out into a circle that is about 12 inches wide, then cut each circle into twelve wedges using a pizza cutter.
- RISE. Roll each wedge of dough up, starting at the wide end, to form a crescent shape. Place on a lightly greased or parchment-lined baking sheet, cover, and let rise until doubled (about 30-60 minutes).
- BAKE. While the dough is rising, preheat the oven to 350°F. Bake 10-12 minutes, until golden brown. Remove from the oven and brush with the melted butter. Serve warm.
Crescent Rolls
Ingredients
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- ½ cup warm water
- ½ cup butter, softened
- ½ cup warm milk
- 1 large egg
- ⅓ cup sugar
- ¾ teaspoon salt
- 4 cups all-purpose flour
- 2 tablespoons butter, melted
Instructions
- In a large bowl or the bowl of a stand mixer, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let sit for 5-10 minutes, until bubbly and foamy. Add the butter, warm milk, egg, remaining ⅓ cup sugar, and salt to the yeast mixture.
- Add 2 cups of flour, and mix until combined. Mix in additional flour, ¼ cup at a time, to form a soft dough that pulls away from the sides of the bowl. Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.
- After the dough has risen, gently punch it down and divide them into two balls. Roll each ball out into a circle that is about 12 inches wide, then cut each circle into twelve wedges using a pizza cutter.
- Roll each wedge of dough up, starting at the wide end, to form a crescent shape. Place on a lightly greased or parchment-lined baking sheet, cover, and let rise until doubled, 30-60 minutes.
- While the dough is rising, preheat the oven to 350°F. Bake 10-12 minutes, until golden brown. Remove from the oven and brush with the melted butter. Serve warm.
Video
Notes
- Refrigerate the dough: Once the dough is kneaded, place it in a lightly oiled bowl. Cover with plastic wrap and store in the fridge for up to 2 days. When ready to bake: roll, form, rise, and bake.
- Freeze the dough: Form rolls into a crescent shape, line them up on a baking sheet, and freeze. Once solid, transfer the individual rolls into a freezer-safe container. They are best when used by 3 months, but can last for up to 6 months.
- To bake: Place crescent rolls on a baking pan. Cover the pan with a greased piece of plastic wrap (the cooking spray helps keep the plastic from sticking to the dough). Allow to rise for about 4 hours before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Yeast issues. The yeast could be old or killed by water that was too hot, preventing it from activating.
Temperature problems. The dough might not have been in a warm enough environment for optimal yeast activity, hindering the rising process.
Ingredient errors. Too much salt or sugar can inhibit yeast growth, while insufficient liquid can prevent proper dough development.
Over proofing. If the dough rises too high it caves in on itself and the batch is lost.
> Refrigerate the dough. Once the dough is kneaded, place it in a lightly oiled bowl. Cover with plastic wrap and store in the refrigerator for up to 24 hours. When ready to bake: roll, form, rise, and bake.
> Freeze the dough. Form rolls into a crescent shape, line them up on a baking sheet, and freeze. Once solid, transfer the individual rolls into a freezer-safe container. They are best when used by 3 months, but can last for up to 6 months.
> To bake. Place crescent rolls on a baking pan. Cover the pan with a greased piece of plastic wrap (the cooking spray helps keep the plastic from sticking to the dough). Allow to rise to double, about 4 hours, before baking.
Whisk an egg and 1 tablespoon of water in a small bowl. After the rolls have risen, use a pastry brush to gently apply a layer of egg wash to the top of each roll. Bake.
> Cinnamon sugar rolls. Roll the dough into a circle, and top it with butter. In a separate bowl, mix cinnamon and (white or brown) sugar. Spread the sugar mixture evenly over the dough. Cut into triangles, roll, and bake.
> Pizza crescent rolls. Roll the crescent roll dough into a circle, top it with butter, and cut it into triangles. Add mozzarella cheese and pepperoni, roll the triangles up, and bake.
> Pigs in a blanket. Roll the dough into a circle and cut it into triangles. Roll each triangle around a hot dog. Bake (See our Pigs in a Blanket recipe for more info)
Keep any leftover crescent rolls in Ziploc bags on the counter at room temperature for 2-3 days.
Wrap the leftovers in plastic wrap, then again with foil, and store them in the freezer for up to 3 months.
Complete The Meal
Main Dish
Roast Turkey
3 hrs 20 mins
Easy Meatloaf
1 hr 25 mins
Crock Pot Pot Roast
7 hrs 5 mins
Honey Glazed Ham
4 hrs 10 mins
More Rolls
Yeast Dinner Rolls
2 hrs 12 mins
Potato Rolls
2 hrs 30 mins
Easy Yeast Rolls
50 mins
Dinner Rolls Recipe
2 hrs 40 mins
More Collections
This recipe was originally published October 2020.
I followed the recipe exactly the way it was written since it was my first time making crescent rolls. They were easy to make but the taste was bland. I was expecting them to be buttery and tasty but they were not.
Hello!
Would you have any suggestions on making these cardamom cresent rolls?
Thanks
You know, I have never tried making them cardamom crescent rolls, but that sounds delicious! So depending on how strong you want the flavor, I would probably just add it in when you add the salt and other ingredients. You’ll have to let us know how they turn out!
Will do. Making them today. My Aunt made the best cardamon crescent rolls but i never got the recipe.
Your rolls were really good. I added 2 teaspoons of ground cardamom to the warm milk but it was somewhat subtle in the final product, so I’ll need to add more next time.
Your rolls were really good. I added 2 teaspoons of ground cardamom to the warm milk but it was somewhat subtle in the final product, so I’ll need to add more next time.
I am not the greatest at bread making but these crescent rolls turned out so good! I was not the best at shaping them at first but after a few more times and following the steps I made perfect looking crescent rolls!
Made this for my Sister’s welcome party and I’m so glad everyone liked it! It was a hit! Saving this recipe!
I make these all of the time now, instead of buying canned rolls! Thank you for sharing how easy it is!
Sorry 4 cups
An amazing recipe! So easy and tasty! Was a big hit! 5 cups was a lot of flour for me, so maybe a little less flour next time
Can you use a bread machine for this recipe? Until it’s time to bake it of course.
I haven’t ever used a bread machine for this, but you could give it a try! They aren’t too difficult to make by hand or with a stand mixer. However, if you do want to give the bread machine a try, you’ll have to let us know how they turn out.
Can you do these by hand?
Yes, you could!
Excellent recipe! I made Cruffins and pigs in a blanket for a party! Thank you!
You’re welcome!!
Absolutely delicious and not at all hard to make! I loved that the dough was soft and not sticky so it was a pleasure to work with. Thank you for the wonderful recipe!
They turned out great
I really want to try this! Am wondering tho, can’t a person just freeze balls of dough to thaw and roll out at a later date? I’d prefer to do a double or triple batch and freeze some for another occasion to save time.
This recipe looks so good! I am going to try them tomorrow for a Christmas Eve Dinner. In the photos above, did you use and egg wash or do they come out just that lightly golden brown without the egg wash?
These were so easy to make in my stand up mixer and oh my goodness they are so soft and delicious!!! Definitely the best crescent roll recipe I have tried.
Looking forward to making these rolls this afternoon. Not sure you are aware of the large spaces in the recipe that require it to be printed on 2 sheets of paper unless one reduces the print size.
Hi,
We love the flavor but step 4 didn’t work. The 2nd raise. I ended up cooking un-puffy/flaky cresent rolls. I put the dough in the freezer overnight and I’m wondering if there is something else I can do to save the dough? Thanks in advance, Lois
Hi! I let all rolls rise but won’t be baking them all. I will freeze the ones that aren’t baked. Because they already rise, can they be baked immediately from the freezer?
There are no ingredient quantities next to the Ingredients list!!!! ??????
Hi Michael! If you click “jump to recipe” or just scroll to the bottom of the page, you’ll see the full recipe card with ingredients, measurements and instructions. Hope that helps!
Outstanding!!! My guests raved about them. They are now my go-to dinner roll recipe. So glad I found your site!
If you make these a day early, how do you suggest reheating them so they are warm at dinner?
This is by far my most favorite roll recipe. The recipe is very easy to follow. The rolls come out so soft and fluffy. I was pretty proud of myself the first time I have made them. I haven’t quite perfected for each roll come out the same size but my family loves them so much, I don’t think they even notice!
These rolls were just what I was looking for. They were very easy to make and had a terrific flavor. My hubby could t believe I made them. This recipe is a keeper.
can you make crescent rolls in a sandwich size? Say…for ham salad?
Absolutely! You would just roll them out and then cut them a little larger. So rather than cutting 12 rolls out of the circle, try 8 or 6. And then you’d need to increase the baking time a bit.
Made the recipe today. Excellent! I quit buying crescent rolls in the store because they became too expensive. I will be making my “roll ups” again…vege sausage and cheese rolled inside the crescent roll.
So glad you enjoyed the rolls! Those fillings sound delicious too!
Can I put the dough in the fridge after i roll them until I need to bake them at dinner?
I’m wondering the same thing!
Yes you can! You’ll want to pull them out of the fridge a little earlier than you are ready to bake so that they can finish that second rise. They will rise slowly in the fridge, but you want them to about double in size before putting them in the oven to bake.
Very nice and easy recipe to follow
Thanks for sharing
Hi. I love your recipe, and I have made it multiple times. I always have a problem when it comes. Time to roll out the dough. The dough shrinks back and I have to re-roll it out and stretch the triangles. I need it for less time the last time I made it. I use an electric stand mixer. I’ll let it rise until it was overflowing in the bowl. Do you have any suggestions? I will continue to make this recipe because I know the problem is with my technique not with the dough. Thank you.
The more you handle dough after the first rise, the more gluten develops which makes dough spring back when you try to roll it out. Just cover dough and let it rest about 10 minutes, and the glutens will relax and you can roll it out and shape it more easily. Just remember, if you pull at it, or knead it at all after the first rise, it will become tight again, and must rest before it can be easily shaped.
This is by far my new favorite roll recipe I have ever tried. It is SO good. I am ditching my last go-to roll recipe for this. It is easy to make, full of great buttery flavor, and is the perfect compliment to any meal. Thanks for sharing!
You’re welcome!! Oh I’m so glad you love the rolls!
These were so simple to make, but so delicious. The dough was a dream to work with, and my family was delighted with the outcome. 10/10 will make again!
Can you freeze this dough for later?
This is a very easy and delicious recipe. We had them Christmas Eve and the entire batch had
disappeared only mid-way thru the meal. Everyone loved them! I should have doubled the recipe!
Made for the first time on Christmas Eve and they were so delicious!
We made these for Thanksgiving dinner and they were so easy to make! My 13 year old and I had so much fun making them together and will use this recipe from now on for sure!
I tried this recipe and it was great! To start the day before and refrigerate over night, do you recommend rolling and forming the rolls right after they’ve been removed from the fridge? And then to still use 30-60 minutes as the second rising time?
I haven’t made any of these yet. But I like the way you have the information at the end about the calories and such. Nice touch.
This is my Go-to crescent roll recipe! I love to add fillings to mine like pimento cheese. They’re so yummy, moist, and fluffy and turn out perfect every time
I froze half of the rolled rolls before letting them rise a second time. They rose and baked just as good as the half that I baked right away. I’m excited to make more batches for the freezer.
What brand of flour do you use? I have never tried crescent rolls before, and I learned making bread that the correct brand and type of flour is important. If you don’t mind sharing, I would appreciate.
This crescent roll recipe is fail proof! Which is perfect for a novice bread maker like me.
The BEST! These are a must. They are soft and delicious.
These rolls are a family favorite! They make any meal seem special!
These are our family’s favorite rolls! We love how they are soft and pretty much melt in your mouth. The directions are perfect and simple.
Looks delicious! This will be my first time making these. Can I mix the yeast and flour without using a stand mixer?
Yes you can!
These were the best crescent rolls I have ever made!!!!
Aw thank you! I’m so glad you enjoyed them!!
Perfect for a first time crescent roll maker.
So so glad to hear that!
My kids loved these and they are super picky!
These are so easy to make and so delicious. I am making them right now for Christmas dinner.
How many rolls does this recipe make?
It makes about 24 rolls.
Love these!! They always turn out so great.
I had almost given up on yeast roll until this recipe. They are they best!! You must try them.
Made these for thanksgiving and it was way easier then I expected! I did have to put my dough in the fridge since I couldn’t make them right away so my dough was a little hard to roll out and thick but it was my first time making them and my husband and kids loved them!!
This is my favorite recipe for Sunday dinners, Thanksgiving and Christmas ! So easy to make!
I’ve made a lot of rolls over the years – tried a bunch of different recipes – and am kind of known for my homemade rolls yet I’ve never been able to decide on a favorite roll recipe. Until this recipe – it is now my absolute favorite!! So perfectly soft and flaky and delicious.
Love the simplicity of this recipe! I can’t wait to make them! I’d like to freeze them to bake on Thanksgiving though. Would you recommend this? If so, should I allow them the final rise before freezing them, or, once they thaw, allow the final rise right before baking? Thanks!
Yay!! These will be a great addition to a Thanksgiving feast. Yes, so once you have the rolls rolled into the crescent shape you’ll want to line them up on a baking sheet and place it in the freezer. Once solid, transfer the individual rolls into a freezer safe container. You can freeze for up to 6 months. When you’re ready to bake, place frozen dough balls in a baking pan. Cover the pan with a greased piece of plastic wrap (the cooking spray helps keep the plastic from sticking to the dough). Allow to rise for about 4 hours before baking. Then bake as listed in the recipe. Hope you enjoy!!
Can you put the rolled up crescent roll in the refrigerator, set them out the next day, allow them to raise and then bake them??
Yes, you could do that. Here’s also the suggestion we include on the post for making them in advance: “Refrigerate the dough: once you have kneaded the dough place it in a lightly oiled bowl. Cover with plastic wrap and store in the fridge for up to 2 days. When you’re ready roll and form the rolls, rise and bake.”
I make a lot of rolls – and have a lot of different roll recipes that I use for different reasons. I really liked the simplicity of this one with the super yummy results! Will definitely make again!
Yay!! So happy to hear that you enjoyed this roll recipe too! Thanks for sharing.
I really like all the different ways you can use the dough. My family loved everything I made using this recipe. The only bad thing is the tim, but I know that is kind of hard with waiting for the dough to rise, and the baking. Overall I would definitely recommend this.
Yes, crescent rolls do take a bit of time and effort…. definitely worth it though! 😉
Love these! Easy recipe to follow and they turn out amazing every time!!! My mother in law raves any these every time we make them!!
Love this recipe! The only addition I made was adding 2 tablespoons of honey for flavor, never have any leftovers for these!
My kids love these and to be honest so do I. So easy.
I made these for my family Thanksgiving and they were gobbled up. It was my first time making any kind of roll from scratch and it wasn’t too hard!
Soft, fluffy and easy!
My family loved these rolls!
The easiest, yummiest rolls ever! My missionary even made them!
Made these for Thanksgiving, my family loved them.
These are amazing and I make them for every family gathering. Thank you!
Best rolls! Easy to make!! Yum😋
These rolls are so easy to make (even for me as a non baker). They were delicious! I will be making them again soon!
So yummy!! Love this recipe!!
Soft flakey and buttery, and really everything you need in a roll. And even better, it’s not hard! Definitely making this again!
Wow! I love how pretty these look and they taste just as good.
A great roll for any occasion. Nothing beats a homemade roll!
These look so delicious and yummy! I can’t wait to give these a try!
I could eat these rolls every day! They are soft, delicious and quite easy to make!
My family makes these every year!! They are actually requested every year by extended family. They turn out perfect every time!
These rolls are a must at Thanksgiving!! No other ones compare! They are so soft! We also like using these for sandwiches!
Will do. Thanks so much for letting me know!