Can I freeze these crescent rolls?

Yes! After shaping, freeze them on a tray, then transfer to a freezer bag. When ready to bake, thaw, let rise, and bake as directed.

What’s the best flour for homemade crescent rolls?

All-purpose flour is ideal for that soft, fluffy texture. Bread flour can make them too chewy.

How do I store leftovers?

Keep in an airtight container at room temp for up to 2 days. Reheat gently in the oven or toaster oven for that fresh-out-of-the-oven feel.

Can I make the dough ahead of time?

Absolutely. Let it rise once, then refrigerate overnight. Bring to room temp before shaping and baking.

How to Make Homemade Crescent Rolls at Home Easily

Description

Learn how to make homemade crescent rolls that are buttery, flaky, and absolutely irresistible. Perfect for holidays or cozy weekend baking.

Ingredients

⅓ cup warm water 110°-120°F, (80ml)

▢5 teaspoon sugar divided

▢2¼ teaspoons dry active yeast (7g/.25-ounce packet)

▢⅔ cup warm whole milk 110°-120°F, (160ml)

▢½ cup unsalted butter room temperature, (113g)

▢2 large eggs room temperature

▢4 to 4½ cups all-purpose flour divided, (480g to 510g)

▢1½ teaspoons kosher salt

▢2 tablespoons melted butter

Instructions

In a large mixing bowl or the bowl of a stand mixer, combine warm water, 1 teaspoon sugar, and yeast. Let stand until foamy, about 5 minutes.

In this order, add the remaining 4 teaspoons sugar, whole milk, butter, and eggs. Add 2 cups (240g) of flour and the salt. Mix with the paddle attachment or a wooden spoon until well combined.

Switch to the dough hook and turn the mixer on low speed, or continue mixing by hand with the wooden spoon. Add the remaining flour ½ cup (60g) at a time, kneading until a soft dough ball forms and starts to pull away from the sides of the bowl, about 15 minutes.

Shape the dough into a ball and place in a large, lightly oiled bowl. Cover and let rise in a warm place until doubled in size, 45 minutes.

Gently punch down the risen dough and divide it in half. On a lightly floured surface, shape each half into a ball and roll into a 12-inch circle. Using a pizza cutter or pastry wheel, cut the circle into 12 wedges.

Starting at the wide end, roll each wedge up to the point to form the crescent roll shape.

Line a baking sheet with parchment paper. Place crescent rolls on the baking sheet about 2 inches apart. Loosely cover and let rise until puffed, about 30 minutes.

Meanwhile, preheat the oven to 400F.

Bake for 10 to 12 minutes or until golden brown. Immediately brush with melted butter and serve warm.

Prep Time: 1hour hour 50minutes
Cook Time: 10minutes
Category: Bread
Cuisine: American

Nutrition

Serving Size: 24 rolls
Calories: 141kcal

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