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
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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
Ashley says
I LOVE THIS RECIPE!!! I’d rather eat these than the store bought every time!
ImmaculateBites says
Hi Ashly!
That’s fantastic to hear! There’s something incredibly satisfying about homemade crescent rolls—the flavor, the texture, and the aroma are just unbeatable compared to store-bought.
I’m thrilled that you love the recipe so much that it’s become your go-to over store-bought options. That’s the ultimate compliment!
Thank you for sharing your enthusiasm. It’s feedback like this that makes the food community so enriching. Keep baking and keep enjoying! ️✨
Carolyn says
Can I use self rising flour instead of plain or bread flour
Imma says
Since this is a yeast bread, self-rising flour wouldn’t work the same. Of course, you could try it but the texture may be different. Please let me know how it turns out if you decide to try it.
Cari Aldrich says
Did the dough in bread machine. Super easy. Thanks
imma africanbites says
So glad to hear that, Cari. Thank you for stopping by.
Onyi says
Hi Imma. I made this the first time on a beautiful Saturday morning that I was off work. It tasted so nice and we all loved it.
Second time I seasoned the melted butter and put some mashed mackerel in the roll. It was beautiful as well.
ImmaculateBites says
Oh that was beautiful!!! Soo glad it went really well for you Onyi!!
Amra Shafeek says
This seems a great recipe…cant wait to try it…i want to make it the next day, so do i have to repeat step 6 twice?
ImmaculateBites says
No . You do step 6 only once. Roll dough in to rolls and place in the fridge until ready to use.
Felisa Waste says
This was an awesome recipe. Easy to follow and great results. Thank you 🙂
ImmaculateBites says
Great! Thanks so much.
Emily Escoto says
Can the milk be substituted with almond milk instead?
ImmaculateBites says
Yes it sure can.
Lee says
Turned out yummy!! Definitely will make again!!
ImmaculateBites says
YAY! Thanks