Homemade Crescent Rolls Recipe
Roll up some fun with these freshly baked Homemade Crescent Rolls. Their buttery layers and soft texture make them the tastiest way to start any meal.
Servings: 24 rolls
Calories: 169kcal
Ingredients
- 1/2 cup whole milk
- 16 tbsp unsalted butter +4 tbsp, divided
- 1/4 cup granulated sugar +1 tsp, divided
- 1/4 cup water warm
- 1 tsp dry active yeast
- 1 3/4 tsp salt
- 3 eggs room temperature, lightly beaten
- 4 1/4 cup all-purpose flour
Egg Wash
- 1 egg yolk room temperature
- 1 tbsp water
Instructions
- In a small saucepan (or in a 2-cup glass measuring cup, in the microwave), scald the milk, 16 tablespoons of butter, and ¼ cup of sugar. The butter should be mostly melted. Pour the mixture into the stand mixer bowl. Add the dry ingredients: 1 cup of flour and the salt, then mix on low. In a measuring cup, add 1 teaspoon of sugar, warm water, and yeast. Allow the yeast to proof for about 5 minutes. Meanwhile, add the eggs one at a time, mixing until incorporated. Alternate adding the proofed yeast mixture and the remaining flour. Mix until a soft and sticky dough forms (this dough will be very soft—do not add excess flour).
- Scrape the dough into a lightly greased bowl and cover with plastic wrap. Turn your oven on to 200 degrees Fahrenheit (93 degrees Celsius), then turn it off as soon as it reaches that temperature. Place the bowl inside and allow it to rise for 1 ½ hours.
- Dust two large pieces of parchment paper with flour. Divide the dough in half, place the balls of dough onto the parchment, and roll into large circles. Brush 2 tablespoons of butter over each circle, then transfer to a cookie sheet and place in the refrigerator to chill for 1 hour or more. The longer it rests, the lighter and flakier the rolls will be.
- Remove the dough from the refrigerator and cut each circle into 12 equal wedges. Cut a small slit at the top of each piece (the outer edge) to help the crescents form their shape when rolling. Starting from the outside, roll the dough up into a crescent shape, buttered side in. Place onto two lined baking sheets (3 rows of 8 on each sheet). You should end up with a total of 24 rolls. If baking in batches, keep the other tray in the refrigerator while one is in the oven. Brush the tops with the egg yolk and water mixture.
- Place the shaped crescent roll dough into the oven and bake at 400 degrees Fahrenheit (204 degrees Celsius) for 10-15 minutes or until golden brown. If you live in a dry climate, place a baking pan full of hot water on the lowest rack in your oven to create steam, which will help keep the crescent rolls soft and tender.
Notes
-Crescent rolls can be frozen after rolling. Let them come to room temperature for 30-45 minutes, brush with egg wash, and bake as directed.
-To make the dough by hand, follow the steps in a large bowl and mix with a wooden spoon.
STORE baked crescent rolls in an airtight container at room temperature for 3-4 days. For longer storage, FREEZE them by double-wrapping and keeping them in a freezer-safe bag for up to 2 months. To REHEAT, thaw frozen crescent rolls at room temperature or warm them in a 300°F (149°C) oven for 5-7 minutes.
You can chill the dough overnight for extra flakiness, but one hour in the fridge works too. If you’ve already shaped the rolls, bake them within 24 hours. For freezing unbaked rolls, freeze them for up to 1 month, then let them thaw to room temperature before baking.
Nutrition
Serving: 24serving | Calories: 169kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 181mg | Potassium: 43mg | Fiber: 1g | Sugar: 2g | Vitamin A: 282IU | Calcium: 16mg | Iron: 1mg
