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Homemade Crescent Rolls Recipe

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4.4 from 102 reviews

These homemade crescent rolls are soft, buttery, and flaky, perfect for breakfast or as a delightful side to any meal. Made from scratch with a simple yeast dough enriched with eggs and butter, they rise beautifully to create tender layers and a golden crust. Ideal for those who love fresh, warm bread with a slightly sweet touch.

Ingredients

Liquid Ingredients

  • ⅔ cup whole milk, warmed
  • ⅓ cup + 2 tablespoons warm water
  • 2 large eggs + 2 egg yolks

Dry Ingredients

  • ½ cup granulated sugar (divided – 2 teaspoons for yeast proofing, rest for dough)
  • 4 teaspoons active dry yeast
  • 5 cups all-purpose flour
  • 1 teaspoon salt

Fat

  • ¾ cup salted butter, room temperature

Instructions

  1. Activate the yeast: In a mixer bowl, combine the warmed milk, warm water, 2 teaspoons of granulated sugar, and active dry yeast. Whisk gently to mix and let the mixture rest until it becomes frothy, about 5-10 minutes. This confirms that the yeast is active and ready to use.
  2. Add eggs: Add the 2 whole eggs and 2 additional egg yolks to the yeast mixture. Mix on low speed until the liquid ingredients are fully combined and smooth.
  3. Form the dough: Switch your mixer attachment to the dough hook. Gradually add the flour and salt to the wet ingredients while mixing on a low to medium speed. Knead until a rough dough forms and pulls away slightly from the bowl, about 3-4 minutes.
  4. Incorporate the butter: Add the softened butter in small pieces to the dough. Continue kneading with the dough hook for about 8 minutes until the dough becomes smooth, elastic, and slightly shiny. It should be soft but not sticky.
  5. First rise: Lightly grease a large bowl with butter or oil. Transfer the kneaded dough into the bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
  6. Shape the crescents: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a large rectangle about ½ inch thick. Cut the dough into triangles. Starting from the wide end of each triangle, roll tightly toward the point to form crescent shapes.
  7. Second rise: Place the shaped rolls onto the prepared baking sheet with space between them. Cover loosely and let them rise for an additional 15 minutes to puff up slightly.
  8. Bake: Bake the crescent rolls in the preheated oven for 15-18 minutes or until they turn a beautiful golden brown. Keep an eye to prevent over-baking.
  9. Cool and serve: Remove the rolls from the oven and allow them to cool slightly on a wire rack before serving warm. Enjoy fresh for best flavor and texture.

Notes

  • Make sure the milk and water are warm but not hot, ideally between 100°F and 110°F, to properly activate the yeast.
  • For softer rolls, do not add extra flour beyond what is stated; the dough should be slightly tacky but manageable.
  • You can brush the tops with melted butter after baking for a richer flavor and softer crust.
  • These rolls freeze well—freeze unbaked rolls on a tray, then transfer to a freezer bag; bake straight from frozen adding a few extra minutes to baking time.
  • Use room temperature butter to allow it to incorporate smoothly into the dough during kneading.

Find it online: https://oliviabakes.com/homemade-crescent-rolls-recipe/