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Flaky homemade crescent rolls are soft and tender. They are perfect for Sunday dinner or a holiday gathering!
It might be a good idea to double the recipe because they will not last long! For more flaky fabulousness try Yeast Dinner Rolls or Homemade Dinner Rolls.
Why We Love Homemade!
They may look similar to croissants, but these crescent rolls are closer to a traditional roll.
Here’s why we love them:
- Pair perfectly with meals. From a Sunday 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.
- A hit for all. Everyone loves homemade rolls, so this is sure to be a great side for your guests at any meal.
Ingredients
- active dry yeast
- sugar
- warm water – The water needs to be between 100°F and 110°F.
- butter
- warm milk – Use 2% or whole milk for best results.
- egg
- salt
- all-purpose flour or bread flour.
How to Roll Crescent Rolls
- WET INGREDIENTS. 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.
- DRY INGREDIENTS. 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 & 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. 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.
Variations
- Egg wash. 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 togeth 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).
Make it Ahead
Mix up the dough and either refrigerate or freeze to make ahead and bake later.
- 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.
storing Info
- STORE. Keep any leftover crescent rolls in Ziploc bags on the counter at room temperature for 2-3 days.
- FREEZE. Wrap the leftovers in plastic wrap, then again with foil, and store them in the freezer for up to 3 months.
For More Rolls:
Crescent Rolls
Flaky homemade crescent rolls are soft and tender. They are perfect for Sunday dinner or a holiday gathering!
Ingredients
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 1/3 cup sugar, and salt to the yeast mixture.
- Add 2 cups of flour, and mix until combined. Mix in additional flour, 1/4 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
- Make it ahead of time. Mix up the dough and either refrigerate or freeze to make ahead and bake later.
- 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.
- STORE. Keep any leftover crescent rolls in Ziploc bags on the counter at room temperature for 2-3 days.
- FREEZE. Wrap the leftovers in plastic wrap, then again with foil, and store them in the freezer for up to 3 months.
Nutrition
Serving: 24g, Calories: 136kcal, Carbohydrates: 19g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 116mg, Potassium: 36mg, Fiber: 1g, Sugar: 3g, Vitamin A: 165IU, Calcium: 12mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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