Print

Homemade Crescent Rolls Recipe

Print Recipe

★★★★★

5 from 128 reviews

These homemade crescent rolls are soft, buttery, and flaky, perfect for any meal or occasion. Using warm water and milk with yeast ensures a light and fluffy texture, while the buttery exterior adds a rich flavor. Ideal for baking fresh and enjoying warm with melted butter.

Ingredients

Scale

Yeast Mixture

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

Dough

  • 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 (stirred, spooned, and leveled)

Finishing

  • 2 tbsp butter, melted (for brushing rolls)

Instructions

  1. Dissolve Yeast: Stir the yeast into the warm water until completely dissolved. Set this mixture aside to activate.
  2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream together the softened butter and sugar until light and fluffy. Add the eggs and mix thoroughly, then scrape down the sides of the bowl.
  3. Add Liquids and Yeast: Pour in the warm milk, salt, and the activated yeast mixture. Mix until just combined.
  4. Add Flour and Knead: Slowly add 5 cups of flour, mixing until just combined, then switch to the dough hook attachment. Knead the dough on medium speed for 5 minutes until a soft, elastic dough forms, adding up to an additional ½ cup flour 1 tablespoon at a time if the dough is too sticky. The dough should pull away from the bowl’s sides but remain slightly sticky.
  5. First Rise: Transfer the dough into a greased bowl, cover with sprayed plastic wrap, and allow it to rise in a warm place for 30 to 45 minutes until doubled in size.
  6. Shape Dough: Once risen, punch down the dough to release air. Divide into two equal parts and shape each into a ball.
  7. Roll and Cut: Roll each ball into a 14-inch wide circle. Using a pizza cutter, slice each circle into twelve even wedges.
  8. Form Crescents: Starting from the wide end, roll each wedge tightly toward the tip, making about six folds. Slightly curve the ends to create the crescent shape and place each roll tip-side down on a lightly greased half sheet pan.
  9. Second Rise: Cover the rolls with sprayed plastic wrap and let them rise for another 30 to 45 minutes until doubled in size. Meanwhile, preheat the oven to 350°F (175°C).
  10. Bake: Bake the rolls in the preheated oven for 15 to 20 minutes or until they are golden brown on top and bottom. The internal temperature should reach 190 to 200°F (88 to 93°C) to ensure they are fully baked.
  11. Brush with Butter: Immediately after baking, brush the tops generously with melted butter for a rich, glossy finish.
  12. Serve Warm: Enjoy the crescent rolls warm for the best flavor and texture.

Notes

  • Use warm water and milk at around 110°F to activate the yeast properly without killing it.
  • If the dough is too sticky to handle after kneading, add flour tablespoon by tablespoon but do not overdo it to keep rolls soft.
  • The dough needs two rises for optimal fluffiness: the first bulk fermentation and the second proofing after shaping.
  • Cover dough with sprayed plastic wrap instead of a towel to prevent drying out.
  • Brush the tops immediately after baking for the best buttery flavor and shine.
  • Store leftover rolls in an airtight container and reheat gently before serving.

Keywords: crescent rolls, homemade crescent rolls, soft rolls, buttery rolls, yeast rolls, easy bread recipe

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