Homemade Crescent Rolls – Sweet and soft with a slight crust on the top and bottom and fluffy buttery on the inside. A great make-ahead dinner roll for your holiday meal!
Post-Christmas last year, I tried my hand at these sweet, soft, buttery homemade crescent rolls. Honestly, I wasn’t that confident about making these because I still get nervous with buttery dough 😉. But the bread lover in me screams for an adventure!
Boy, I was thankful I didn’t let the fear stop me. These beauties were easier to make than I thought and way better than store-bought ones.
Crescent Rolls vs. Croissants
Believe it or not, some people use these terms interchangeably. I guess it’s because they have the same shape, but that’s where it ends. Croissants are flakier and lighter than crescent rolls. Besides, they have lots of butter and are folded several times to create buttery, flaky layers.
On the other hand, crescent rolls are easier to make and take less baking time. It’s buttery and crispy on the outside yet soft and fluffy on the inside. And oh, they make an incredible dinner roll.
Recipe Ingredients
- Yeast – Instant yeast raises the dough for light and airy crescent rolls. Add a little warm water (not hot) to activate it.
- Whole Milk – Milk adds richness and depth of flavor. It also makes it brown to a more gorgeous golden color. Warm it enough to make the yeast happy but not enough to kill it.
- Butter gives crescent rolls their signature moist, flaky texture.
- Sugar – Granulated sugar provides the yeast with food, adds sweetness, and promotes browning.
- Eggs add richness and binding power to the dough.
- All-Purpose Flour – Flour is the main ingredient, providing structure and a delightful chewy texture.
How to Make Crescent Rolls
- Activate Yeast – Combine water and yeast in the stand mixer bowl with a dough hook. Or use a large bowl if making it by hand. Let it sit until yeast dissolves for about 5 minutes. (Photo 1)
- Liquid Ingredients – Mix the milk, butter pieces, sugar, and salt in a medium-sized microwave-safe bowl. Microwave for about a minute, stirring occasionally until everything melts. (Be careful not to heat it enough to kill the yeast.) (Photo 2)
- Mix – Pour the butter mixture into the large bowl or stand mixer (it should be lukewarm; if not, let it sit until it is). Whisk in the eggs and combine thoroughly. (Photo 3)
- Add Flour – Gradually add about 3¾ cups of flour and continue mixing on low, adding just enough flour to form a soft dough. If mixing by hand, place the dough on a lightly floured surface. Knead for 6-8 minutes. (Photos 4-6)
- Let Rise – Place your crescent roll dough in a greased bowl, turning once to coat. Cover the bowl loosely with a clean, damp cloth and let rise in a warm place for an hour or two or until doubled. Punch it down. (Photos 7-8)
- Roll – Divide the dough in half on a lightly floured surface. Then, roll each half out into 12-inch circles; cut into 12-16 wedges (like a pizza.) (Photos 9-14)
- Assemble – Roll up the wedges, starting at the wide end, and bend to form a crescent shape. Spray a baking sheet pan with oil or butter, and place the crescent rolls on the oiled pan about ½-1″ apart. Cover lightly with a damp kitchen towel and let them rise for about 30 minutes or until they look puffy. (Photo 15)
- Bake – Preheat the oven to 400℉ (205℃). Brush the tops with butter. Place them into the oven and bake until golden brown, 12-14 minutes. Serve warm with the remaining butter if desired. (Photo 16)
Recipe Variations
- Stuffed Crescent Rolls – For a savory treat, stuff them with bacon, scrambled eggs, and cheddar cheese; pulled pork; or pepperoni and cheese. For dessert, stuff them with apple butter and cinnamon, Nutella and banana, or strawberries and cream cheese.
- Herby Goodness – Brush the unbaked rolls with melted butter seasoned with dried herbs and shredded cheese.
- Dessert Crescent Rolls – Sprinkle them with cinnamon sugar straight out of the oven so it sticks. It’s an easy cinnamon roll substitute.
Tips and Tricks
- If you want to make your crescent rolls extra flaky, laminate the dough. That’s a fancy word for folding the dough and brushing it with melted butter between each fold. Repeat this process 3-4 times.
- Refrain from overworking the dough to avoid tough crescent rolls.
- Use a sharp knife to cut the dough into triangles because a dull knife will tear the dough.
Make Ahead Instructions
If you want to make your crescent rolls ahead, make them as instructed, assemble them, let them rise, and flash-freeze them.
Line a baking sheet with waxed or parchment paper and place them on it. Freeze for about 30 minutes (or until they’re firm). Then, transfer the frozen crescent rolls to a ziplock freezer bag and freeze them for up to 3 months.
You can stick them directly in the oven straight from the freezer for a quick crescent roll fix. Heat the oven to 400℉ (205℃) and bake for about 15 minutes.
Serving and Storage Instructions
These guys are delicious straight from the oven slathered with butter. But they’re also good at room temperature.
To store leftover homemade crescent rolls, let them cool completely. Cover them in plastic wrap and keep them in the refrigerator for up to 3 days.
To freeze your leftover crescent rolls, arrange them on a baking sheet in a single layer and freeze for an hour or two. Then, transfer the frozen crescent rolls to a ziplock freezer bag and freeze them for up to 3 months. Take out as many as you want and reheat them in the oven.
FAQs
This homemade crescent roll recipe is easier than you think. Divide the dough in half (you can also freeze it this time). Roll each dough ball into a ⅛-inch thick and 12-inch wide circle.
Cut it in half with a sharp knife or pizza cutter, and then cut it in half crosswise. Repeat until you have eight pieces, just like a pizza.
Wet the center where the points come together so the end sticks to the roll when you’re done. Roll the wedges, starting with the wide part and rolling them to the tip. Press the point so it sticks, then curve it into the trademark crescent shape. Done!
Both are delicious and versatile; one can substitute the other in a pinch. Crescent rolls are a yeast-based bread, while puff pastry has lots of butter with the usual flour and water. The texture and taste differ slightly, so expect a variation if you use one instead of the other.
Crescent roll dough is versatile for both sweet and savory recipes. It makes incredible pigs in a blanket, sausage pinwheels, pizza bites, and breakfast sandwiches. For a sweet tooth, it makes a great pie crust for any pie filling, fruit turnover crust, and a quick strudel.
What to Serve With Crescent Rolls
Serve these as a side with some smoked chicken and a Greek salad for a light dinner option. Or have these warm, brushed with some garlic butter.
These also make for great desserts. Serve with some caramel sauce to dip them in for a real treat!
More Savory Bread Recipes to Try
Conclusion
Homemade crescent rolls are delicious, easy, and versatile. How do you plan on using this recipe? I’d love to hear about it in the comments!
Watch How to Make It
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This blog post was originally published in November 2018 and has been updated with additional tips and a new video.
Homemade Crescent Rolls
Ingredients
- 1 tablespoon (9g) instant yeast
- ½ cup (120ml) warm water (110℉/45℃)
- ½ cup (120ml) whole milk
- ½ cup (120g) butter, room temperature
- ½ cup (100g) white sugar
- 1 teaspoon (6g) salt
- 2 eggs
- 4 cups (480g) all-purpose flour
- 3 tablespoons (42g) melted unsalted butter, for topping
Instructions
- Combine water and yeast in the stand mixer bowl and let sit for about five minutes or until yeast dissolves. If you don't have a stand mixer and are making it by hand, put them in a large bowl.
- Meanwhile, combine milk, butter, sugar, and salt in a microwave-safe medium bowl and microwave for about a minute. Stir until the butter and sugar melt. If the mixture gets too hot, let it cool to lukewarm so it doesn't kill the yeast.
- Pour the butter mixture into the large bowl or stand mixer. Thoroughly mix (it should be lukewarm) and whisk in the eggs.
- Gradually add about 3¾ cups of flour and continue mixing the dough on low, adding just enough flour to form a soft dough.
- If mixing by hand, remove the dough and place it on a lightly floured surface. Knead for 6-8 minutes.
- Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm place for 1½-2 hours or until doubled. Punch the dough down.
- Lightly flour your work surface and divide the dough in half. Form a ball with each half, roll them into 12-inch rounds, and cut them into 16 wedges. Roll up wedges, starting from the wide end, to form a crescent shape.
- Spray the baking sheet pan with oil or butter, then place crescent rolls on the oiled pan ½-1” apart. Cover lightly with a kitchen towel and let rise for about 30 minutes or until the dough is puffy.
- Preheat oven to 400℉. Brush crescent rolls with butter. Place in the oven and bake until golden brown, 12-14 minutes.
- Serve warm with remaining butter if desired.
Tips & Notes:
- To make ahead, you can prepare the dough as directed until step #6. Then place the dough in a lightly oiled ziplock bag and keep it in the fridge for up to 2 days. When ready to bake, resume with step #7.
- Or you can freeze formed and risen crescent-rolled dough covered in a single layer on a baking sheet. Cover with plastic wrap, freeze until solid, pop them into a freezer bag, and bake when ready. You can take them from the freezer straight to the oven.
- If you want to make your crescent rolls extra flaky, laminate the dough. That’s a fancy word for folding the dough and brushing it with melted butter between each fold. Repeat this process 3-4 times.
- Refrain from overworking the dough to avoid tough crescent rolls.
- Use a sharp knife to cut the dough into triangles because a dull knife will tear the dough.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used
AkQ says
Can i just mold these into rolls like for dinner rolls? Would it work?
Roz says
Can the crescent rolls be frozen before baking? If so how long for pls
ImmaculateBites says
Hi Roz,
You can freeze them about a month or even more. Make sure it’s stored in an airtight bag or container.
NAOMI says
Can this be done without eggs
Imma Adamu says
You know i haven’t tried that, but instead of adding eggs, perhaps an alternative. Such as tofu, or mush half a banana, or just the egg white. Can you please try this out and write me a quick note.? Thank you Naomi. Got my brain thinking 🙂
Nathalie says
Hello can you substitute butter with margarine?
ImmaculateBites says
Yes you can.
jennifer secreto says
Hi –
Can I add pumpkin to dough? And if so, would I eliminate something?
ImmaculateBites says
Hello,
Unfortunately, I can’t say for sure without trying it out .
Gezelle Rose Pagonzaga says
This is a great recipe, I’ve tried!
Thank you ❤️
ImmaculateBites says
You’re welcome 🙂 ! Glad you loved it!
AkQ says
Can evaporated milk be used instead of whole? If yes, how much?
ImmaculateBites says
Replace with equal amount for rich crescent roll OR sub with 1/3 cup evaporated milk and 1/4 cup water
ruth manase says
can i use bread flour to make these or cake flour?
ImmaculateBites says
I used all purpose flour for this recipe. Bread flour works just fine.
Pammie Stephen Nigeria says
Awwww I tried them and they turned up awesome. I added condensed milk to my dough. So fluffy and yummy
imma africanbites says
That sounds amazing! Will have to try that way one of these days. Thanks for stopping by.
Onyinye says
How much did you add?
Leah Drego says
I tried them out… They were awesome! I rolled up a sausage along with a piece of cheese… tasted divine. Thank you for the lovely recipe!
imma africanbites says
You’re welcome. And thank you, too, for sharing that great filling idea.Happy weekend!
Priya who loves to bake says
Can i bake with natella inside??
imma africanbites says
Yes, you can. You can fill it with about 1 tablespoon of Nutella on each triangle.
Samantha says
Can I make the dough ahead of time?
ImmaculateBites says
Yes you can, made the dough and shape . let it rest in fridge over night ; bake in the morning.
Happy jobn says
The receipts are way to go, easy get n do ,well translated. .
Exaucée says
Can baking powder or active dry yeast be used instead? If so, how many tablespoons?
Thank you
ImmaculateBites says
Active dry yeast would work for this recipe -same amount.
Ellie says
I made rolls as directed and loved them. I do have a suggestion – add 2 tsp of the sugar to step 1 – really helps to proof yeast. Yeast blooms best with some sugar.
Juli says
Definitely going to try this weekend.
imma africanbites says
Please do let me know how it turns out for you. Happy baking!
Jocelyn says
Can these be made without the sugar? Thanks.
imma africanbites says
I haven’t tried making these without sugar, so I can’t tell you exactly how it’ll turn out. But I’ve read somewhere online, that they substituted sugar with applesauce or the likes.
Jasmine says
You can make these without sugar, like salty version , also you can add cheese , tiny bits on each triangle and roll them as its shown here.