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Homemade Crescent Rolls Recipe

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Homemade Crescent Rolls are soft, buttery, and flaky rolls shaped into delicate crescents. Perfectly golden with a tender crumb, these classic rolls are made from scratch using instant yeast and enriched with butter and milk. Ideal for breakfast, brunch, or any meal, they bring a warm, fresh-baked aroma and taste to your table.

Ingredients

Dough 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

Topping

  • 3 tablespoons (42g) melted unsalted butter

Instructions

  1. Activate Yeast: Combine the warm water and instant yeast in the stand mixer bowl and let it sit for about five minutes until the yeast dissolves and becomes frothy. If mixing by hand, use a large bowl for this step.
  2. Prepare Butter Mixture: In a microwave-safe bowl, combine the milk, room temperature butter, sugar, and salt. Microwave for about one minute until the butter and sugar melt, then stir. Let the mixture cool to lukewarm to avoid killing the yeast.
  3. Mix Wet Ingredients: Pour the lukewarm butter mixture into the yeast mixture. Thoroughly mix, then whisk in the eggs until fully incorporated.
  4. Add Flour and Form Dough: Gradually add about 3¾ cups of the flour to the wet ingredients while mixing on low speed. Continue adding flour until a soft dough forms.
  5. Knead the Dough: If mixing by hand, transfer the dough to a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
  6. First Rise: Place the dough in a greased bowl, turning once to coat. Cover loosely with a clean cloth and let it rise in a warm spot for 1½ to 2 hours or until doubled in size. Punch the dough down after rising.
  7. Shape Rolls: Lightly flour your work surface and divide the dough in half. Roll each half into a 12-inch round shape, then cut each round into 16 wedges. Roll up each wedge from the wide end to the point to create crescent shapes.
  8. Second Rise: Lightly oil or butter a baking sheet. Place the crescent rolls ½ to 1 inch apart and cover lightly with a kitchen towel. Let rise for about 30 minutes or until the dough is puffy.
  9. Bake Rolls: Preheat the oven to 400℉ (204℃). Brush the tops of the crescent rolls with melted butter. Bake in the preheated oven for 12-14 minutes until golden brown.
  10. Serve: Remove from the oven and serve warm, optionally with more melted butter brushed on top.

Notes

  • Ensure that the milk and butter mixture is lukewarm before adding to the yeast to prevent killing the yeast.
  • The dough may require a bit more or less flour depending on humidity and flour brand; add gradually to achieve a soft but not sticky dough.
  • For a richer flavor, you can brush the rolls with butter immediately after baking as well.
  • The crescent rolls freeze well; freeze before the second rise and thaw/rise before baking.
  • Use a stand mixer with a dough hook for easier mixing and kneading, or knead by hand if preferred.

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