Homemade Crescent Rolls Recipe

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The Comfort of Homemade Crescent Rolls Recipe

There’s something truly magical about homemade crescent rolls. I love how their golden, velvety layers unfold with every bite, offering that perfect balance of soft tenderness and a lightly crisp exterior. They warm the kitchen with a gentle, buttery aroma that feels like a cozy weekend hug.

Whether you’re serving them alongside a family dinner or enjoying one fresh from the oven with a touch of jam, this Homemade Crescent Rolls Recipe effortlessly brings comfort and a touch of elegance to your table. I find that the process itself, from kneading the dough to shaping each crescent, becomes a relaxing ritual I look forward to repeating.

If you’re new to baking rolls, don’t worry—the steps are straightforward, and the results are always worth it. You’ll notice how the dough becomes silky and pliable as you work it, and how the buttery flavor deepens with every step of the rise and bake.

Ingredient Guide

• ⅔ cup whole milk, warmed: Brings richness and activates the yeast smoothly; you can swap with half-and-half for extra creaminess.
• ⅓ cup + 2 tablespoons warm water: Helps dissolve yeast and keeps dough tender; avoid water that’s too hot or it will kill the yeast.
• ½ cup granulated sugar: Feeds the yeast and balances buttery flavor; brown sugar works if you want a deeper, molasses note.
• 4 teaspoons active yeast: The magic behind the rise—make sure it’s fresh and proofed well.
• 2 large eggs + 2 yolks: Adds structure and moisture, resulting in that soft, velvety crumb.
• 5 cups all-purpose flour: Provides sturdy yet soft elasticity; bread flour will give a slightly chewier texture.
• 1 teaspoon salt: Essential for flavor balance and yeast control.
• ¾ cup salted butter, room temperature: Richness that layers into each fold, creating flaky and tender rolls.

Prep Before You Begin

To get off to the right start, prep all your ingredients and tools in advance—that mise en place approach is a game-changer. Warm your milk and water to around 110°F so the yeast wakes up happily without stress. Preheat your oven to 350°F (175°C) before you shape the dough, so it’s ready when your golden rolls come out of their final rise.

How to Make Homemade Crescent Rolls Recipe

1. Combine warm milk, water, 2 teaspoons sugar, and yeast in the bowl of your stand mixer. Use a whisk to blend gently, then let it rest for about 10 minutes until a frothy layer forms on top. This bloom confirms your yeast is alive and kicking—your rolls will thank you for it.
2. Add eggs and yolks to the yeast mixture, mixing until smooth. You’ll notice the batter becoming rich and custardy, priming the dough for softness.
3. Switch to the dough hook attachment and slowly add the flour and salt. Knead on low speed until a rough dough forms. It may seem sticky at first—that’s good!
4. Incorporate the softened butter, a few tablespoons at a time, continuing to knead for about 8 minutes. At this stage, the dough transforms—taking on a glossy, elastic texture that gently pulls away from the sides of your bowl.

5. Transfer the dough to a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until it doubles in size. You’ll see it puff up like a soft pillow, a sure sign it’s ready for shaping.
6. Preheat the oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper or lightly greased.
7. Roll out the dough on a floured surface into a large rectangle. The thickness should be about ¼ inch. Using a sharp knife or pizza cutter, slice the rectangle into long triangles—you want even sizes for uniform baking.
8. Starting at the wide end of each triangle, gently roll toward the tip to create that classic crescent shape. The dough will stretch and spiral, revealing those beautiful layers.
9. Place the rolls on your baking sheet with space between each. Cover lightly and let them rise for 15 minutes as they develop a final puff.
10. Bake for 15 to 18 minutes until the rolls turn golden brown. You’ll notice a warm, buttery smell filling your kitchen—and a golden crust forming just right for a slight crispness when you bite into them.
11. Let the crescent rolls cool slightly on a rack before serving. This resting time lets them settle and keeps the crumb tender and moist.

Creative Variations for Homemade Crescent Rolls Recipe

• Add a sprinkle of cinnamon sugar over the rolled triangles before baking for a sweet, aromatic twist.
• Stuff each triangle with a small piece of sharp cheddar or herb cheese to bring savory depth.
• Mix fresh herbs like rosemary or thyme into the dough during kneading for an earthy aroma and flavor.
• Brush the baked rolls with a little honey butter for an irresistible glossy finish and extra sweetness.
• Use whole wheat flour for half the flour amount to introduce a nutty texture and wholesome flavor.
• Wrap small pieces of cooked bacon or ham inside before rolling for a delightful smoky surprise.

Storage, Freezing & Reheating

• Store at room temperature: Keep rolls in an airtight container up to 2 days to maintain softness.
• Freeze uncooked dough: After the first rise, wrap dough tightly and freeze up to 2 months. Thaw overnight in the fridge before shaping and baking.
• Freeze baked rolls: Once cooled, place rolls in a freezer bag for up to 3 months. Thaw at room temperature, then warm in the oven at 300°F for 5-7 minutes.
• Reheat leftovers: Pop rolls in a 300°F oven for a few minutes to revive their fresh-baked texture.

Homemade Crescent Rolls Recipe FAQs

• Can I use instant yeast instead of active yeast?
  Yes, you can! Use about 3 teaspoons of instant yeast and mix it directly with flour before adding liquids. Adjust rise times as needed.
• What if my dough is too sticky to handle?
  It’s normal for this recipe to be a bit sticky. Dust your hands and work surface lightly with flour, but avoid adding too much or your rolls may become dense.
• How do I know when the rolls are fully baked?
  They should be golden brown with a firm surface and sound hollow when tapped on the bottom.
• Can I make these rolls ahead of time?
  Absolutely! Shape them, cover, and refrigerate overnight. Let them come to room temperature before the final rise and baking.
• What’s the best way to prevent over-browning?
  You can loosely tent the rolls with foil halfway through baking if they brown too quickly.

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