Introduction

Homemade crescent rolls are soft, buttery, and delightfully flaky. Perfect for breakfast, dinner sides, or snacks, these rolls bring a fresh bakery touch right to your kitchen.

A basket lined with a grey cloth with white flower patterns holds about a dozen shiny, golden-brown crescent rolls. Each roll is plump, with soft, flaky layers spiraling outward from a slightly darker center, showing smooth, glossy tops and lighter, fluffier sides. The basket is placed on a white marbled surface. In the blurred background, there is a white plate with a block of pale yellow butter and a butter knife. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup warm water (110˚F)
2 Tbsp yeast (quick rise or instant dry yeast)

6 Tbsp unsalted butter (softened)
⅓ cup granulated sugar

2 large eggs
1 cup warm milk (110˚F)

2 tsp salt
5 to 5 ½ cups all-purpose flour (stir, spoon & level)
2 Tbsp butter (melted, for brushing rolls)

Instructions

Step 1: Stir yeast in warm water to dissolve. Set aside.
Step 2: Cream softened butter and sugar in a stand mixer with the paddle attachment. Add eggs and mix well, then scrape down the bowl.
Step 3: Add the warm milk, salt, and yeast mixture to the bowl and mix until combined.

Step 4: Add 5 cups of flour gradually and mix slowly until just combined. Then switch to a dough hook attachment.
Step 5: Knead the dough on medium speed for 5 minutes until soft. Add up to ½ cup extra flour, 1 tablespoon at a time, if needed. The dough should be sticky but pull away from the bowl sides.
Step 6: Transfer dough to a greased bowl, cover with sprayed plastic wrap, and let it rise in a warm place for 30-45 minutes until doubled in size.

Step 7: Punch down the dough, divide in half, and shape each half into a ball.
Step 8: Roll each ball into a 14-inch-wide circle. Cut each circle into 12 wedges using a pizza cutter.
Step 9: Roll each wedge from the wide end to the tip, making about six turns to shape crescent rolls.

Step 10: Curve the ends slightly and place the rolls tip side down on a lightly greased half sheet pan.
Step 11: Cover rolls with sprayed plastic wrap and let rise until doubled in size, about 30-45 minutes. Preheat oven to 350˚F during this time.
Step 12: Bake rolls at 350˚F for 15-20 minutes until golden brown and an internal temperature of 190-200˚F is reached.

Step 13: Brush hot rolls with melted butter and serve warm for best flavor.

Tips & Variations

For an extra flaky texture, chill the dough for 30 minutes before rolling and shaping.
Try adding a little garlic powder or herbs to the dough for savory rolls.

Use a kitchen scale to measure flour precisely for consistent results.
Substitute half the all-purpose flour with bread flour for a chewier crumb.

Storage

Store cooled crescent rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze rolls before baking or after cooling, wrapped tightly in plastic and foil, for up to 1 month. Reheat frozen rolls in a 350˚F oven for 10-12 minutes or until warm.

How to Serve

A basket lined with white parchment paper holds a pile of soft golden-brown crescent rolls, each with a light, shiny crust and visible curved layers that give a plump and fluffy look. The rolls are arranged closely together, showing their smooth, slightly cracked tops with warm gradients of tan and cream. The basket sits on a white marbled surface, partially covered by a gray cloth napkin with white floral patterns. In the background, there is a white plate with a stick of butter and a knife resting on it. The setting looks bright and clean, perfect for a cozy breakfast scene photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you should proof active dry yeast in warm water with a pinch of sugar for about 5-10 minutes before adding it to the dough to ensure it’s active.

Why are my crescent rolls dense instead of fluffy?

Dense rolls are often caused by using too much flour or not kneading the dough enough. Make sure to measure flour correctly and knead until the dough is smooth and elastic but still slightly sticky.