Skip the cans and make these Homemade Crescent Rolls at home! Buttery, fluffy, and soft – these are the perfect side to any of your meals.
I’m a sucker for a good Homemade Crescent Rolls, they are and have been one of my favorite bread recipes for the longest time.
I grew up on the canned ones, and let me tell you, making them at home are a 100x better than baking them from the can. Yes, they involve more work and time, but it absolutely worth it.
With staple pantry ingredients, these come together easily and make a nice large batch, so you won’t have anyone fighting for the last one.
These are great all year long, but we especially love them during the holiday season. Serving them with some turkey, ham, potatoes and more.
If you are afraid of making bread at home, don’t be! I’m going to show you below how easy it is to make these Homemade Crescent Rolls.
Once you make these, you will not be turning back to the store. You will want to make these over and over again, and you will because they are just that good!
Some of my other favorite bread recipes that we have on our site include: Pumpkin Cornbread Muffins, Easy 5 Minutes Artisan Bread and Pizza Hut Cheese Sticks.
WHY THIS RECIPE WORKS:
- This makes a nice large batch, enough to serve a crowd.
- They store nicely to have some for later.
- They go great with any of your favorite main dishes.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Warm water
Granulated sugar
Active dry yeast
Unsalted butter
Warm whole milk
Egg
Fine sea salt
All-purpose flour
Salted butter
HOW TO MAKE HOMEMADE CRESCENT ROLLS:
- In a small bowl add the water, 1 teaspoon of the sugar, and the yeast. Stir to combine and let it sit for 5 minutes until the yeast is bubbly and activated.
- In the body of a stand mixer with the hook attachment, add the remaining sugar, ½ cup of the butter cut into tablespoons, milk, egg, and salt, stir to combine.
- Once activated, add the yeast mixture and stir to combine.
- Add 3 cups of the flour, and stir it in.
- Mix on medium speed until the dough starts to clean the sides of the bowl. If the dough is too sticky, start adding up to 1 more cup of flour, 1 tablespoon at a time, until the dough cleans the sides of the bowl.
- Knead the dough on medium-high speed for 7 minutes, until a soft, smooth dough is formed.
- Spray a large bowl with cooking spray, add the dough and roll it around so it is covered in the spray. Cover the bowl with plastic wrap and let it double in size in a warm, dry place, 60-90 minutes.
- Line a large sheet tray with parchment paper, set aside.
- Once doubled, punch down the dough to release the air bubbles.
- Divide the dough into 2 even balls.
- Roll out one ball at a time into a 12-inch circle.
- Using a pizza cutter, cut into 12 even wedges.
- Using the remaining ¼ cup of softened butter, smear a little bit of it onto each wedge.
- Starting at the larger end of the triangle, tightly roll into a crescent shape.
- Place the rolls onto the prepared sheet tray. Repeat with the remaining dough ball.
- Cover with a clean kitchen towel and allow to double again for 60-90 minutes.
- Preheat the oven to 350°F. Bake the rolls for 12-15 minutes until golden brown and puffed up.
- Immediately brush with the melted butter and serve.
DO I HAVE TO USE WHOLE MILK?
No you do not, but we like to use whole milk in our Homemade Crescent Rolls because it adds richness to the dough and makes them taste amazing.
If you do not want to use whole milk, or do not have it on hand, I suggest using 2% instead.
CAN I ADD ANYTHING TO THESE ROLLS?
This is a fantastic base recipe to work off of, you can add shredded cheese or seasonings right into the dough. Our favorite is shredded cheddar and finely chopped jalapenos.
Make them garlic bread flavored by mixing ½ teaspoon garlic powder and ½ teaspoon dried Italian seasoning into the salted melted butter at the end and brush on the top.
CAN I HALVE THIS RECIPE?
Absolutely, if you are not serving an army, you can make half of this. But if you decide to make the whole batch, these freeze beautifully and can always save some for later when the craving calls.
HOW TO STORE:
These can be stored in an airtight container at room temperature, where they will keep for up to 3 days.
They can also be frozen, place in a freezer container or bag, and they will keep in the freezer for up to 3 months.
To defrost, remove from the freezer onto the countertop until defrosted. You can reheat in the microwave if you want to serve them warm.
TIPS AND TRICKS:
- We like to use whole milk for this recipe, but 2% can be used as well.
- This makes a large batch, you can easily halve this recipe.
- Add other ingredients to the rolls for another flavor, see above on some ideas.
- These make great vessels for smaller sandwiches.
- They work great with any meal to use as a side dish.
- These can be frozen, see above on how to do that.
Looking for that perfect side for your next dinnertime meal, holiday, or just because? You have to make my Homemade Crescent Rolls, they will become a staple.
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If you’ve tried these HOMEMADE CRESCENT ROLLS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Homemade Crescent Rolls
Ingredients
- ¼ cup warm water 110°F
- 6 tablespoons granulated sugar divided
- 1 tablespoon active dry yeast
- ¾ cup unsalted butter softened, divided
- ¾ cup warm whole milk 110°F
- 1 large egg
- 1 ½ teaspoons fine sea salt
- 4 cups all-purpose flour
For topping:
- ¼ cup salted butter melted
Instructions
- In a small bowl add the water, 1 teaspoon of the sugar, and the yeast. Stir to combine and let it sit for 5 minutes until the yeast is bubbly and activated.
- In the body of a stand mixer with the hook attachment, add the remaining sugar, ½ cup of the butter cut into tablespoons, milk, egg, and salt, stir to combine.
- Once activated, add the yeast mixture and stir to combine.
- Add 3 cups of the flour, and stir it in.
- Mix on medium speed until the dough starts to clean the sides of the bowl. If the dough is too sticky, start adding up to 1 more cup of flour, 1 tablespoon at a time, until the dough cleans the sides of the bowl.
- Knead the dough on medium-high speed for 7 minutes, until a soft, smooth dough is formed.
- Spray a large bowl with cooking spray, add the dough and roll it around so it is covered in the spray. Cover the bowl with plastic wrap and let it double in size in a warm, dry place, 60-90 minutes.
- Line a large sheet tray with parchment paper, set aside.
- Once doubled, punch down the dough to release the air bubbles.
- Divide the dough into 2 even balls.
- Roll out one ball at a time into a 12-inch circle.
- Using a pizza cutter, cut into 12 even wedges.
- Using the remaining ¼ cup of softened butter, smear a little bit of it onto each wedge.
- Starting at the larger end of the triangle, tightly roll into a crescent shape.
- Place the rolls onto the prepared sheet tray. Repeat with the remaining dough ball.
- Cover with a clean kitchen towel and allow to double again for 60-90 minutes.
- Preheat the oven to 350°F. Bake the rolls for 12-15 minutes until golden brown and puffed up.
- Immediately brush with the melted butter and serve.
Notes
- We like to use whole milk for this recipe, but 2% can be used as well.
- This makes a large batch, you can easily halve this recipe.
- Add other ingredients to the rolls for another flavor, see above on some ideas.
- These make great vessels for smaller sandwiches.
- They work great with any meal to use as a side dish.
- These can be frozen, see above on how to do that.
Comments & Reviews
Vi says
Hi, haven’t made them yet but was wondering if they can be made ahead of time and how much time? They look scrumptious.
Dana DeVolk says
Yes! They can be frozen for 3 months.