Homemade Crescent Rolls will take your dinner to the next level! They are light, flaky and fluffy and so easy to make at home! You will never want to have store bought crescent roll again! These will make the perfect addition to your Easter table this year!
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The BEST Homemade Crescent Rolls
There is honestly nothing better than a light and fluffy crescent roll! These homemade crescent rolls are the perfect addition to dinner and pair perfectly with soup, salads and proteins. I also like eating these for breakfast with a bit of butter and jam!
Homemade crescent rolls are definitely worth the extra effort. Most of the time that it takes to make these rolls is just letting that dough rise! They are actually surprisingly easy to make! The dough recipe is similar to a standard dough or pizza recipe.
Best of all this recipe makes 24 crescent rolls perfect for a large party or gathering and great for having leftovers to freeze! (P.S these freeze REALLY well!)
- Active Dry Yeast & Warm Water: You will start by activating your dry yeast with some warm water! Make sure the water isn’t too warm, or it could kill the yeast. It should be between 110 and 115 degrees F.
- Sugar: A little bit of sugar is added to the warm water and yeast since yeast comes to life with some sugar! The rest of the sugar is added to the dough for a touch of sweetness.
- Melted Butter: Melted butter adds some flavor and necessary fat to the dough!
- Whole Milk: Milk is the majority of the liquid in the dough and makes a fluffy and delicious crescent roll.
- Egg: Egg is added for some structure and to help the crescent rolls rise along with the yeast.
- Salt: Salt is needed for flavor!
- Flour: I used regular all purpose flour here.
- Egg Wash: To get them nice and golden brown, brush them with an egg and water mixture before baking.
How to Make Homemade Crescent Rolls
- Activate the Yeast: Add yeast, warm water, and 1/2 tsp sugar to the bowl of a stand mixer. Stir to combine and let stand for 5 minutes.
- Mix Dough & Knead: To the bloomed yeast add 1/4 cup sugar, melted butter, milk, egg, salt and 3 cups flour. Using the dough hook, start kneading the dough, adding in the remaining 1 cup of flour as needed. The dough should start to form a ball and pull away from the sides of the bowl. This usually takes 6-8 minutes.
- Let the Dough Rise: Shape the dough into a ball and transfer it to a greased bowl and cover with a damp cloth or plastic wrap. Let it sit at room temperature for an hour or until it has nearly doubled in size.
- Punch Down & Divide: Punch down the dough and transfer it to a clean surface. No need to flour the surface since the dough has enough butter that keeps it from sticking. Cut the dough in half.
- Roll Out & Cut: Roll the two balls of dough into 12 inch circles. Using a pizza cutter or knife, cut each circle into 12 equal wedges.
- Shape: Roll each triangle up starting with the widest edge like you would with store bought crescent dough. Transfer crescent rolls to a baking sheet lined with parchment paper. Cover with plastic wrap and let them rest for 30 minutes.
- Preheat & Brush with Egg Wash: Preheat the oven to 375 degrees F. In a small bowl, combine egg and 1 tbsp of water. Whisk to combine. Brush each crescent roll with the egg wash.
- Bake: Bake for 8-10 minutes or until they are golden brown. Serve warm and enjoy!
Tips for making Homemade Crescent Rolls
- Don’t rush the dough! If your house is particularly cold on the day that you are making homemade crescent rolls, it might take more than 1 hour for the dough ball to double in size. Don’t rush it. Let the dough have some extra time to rise. On the other hand, if your house is warm, it might take less than an hour!
- Add different flavors! You can make garlic parmesan crescent rolls by adding some garlic salt and grated parmesan to the top!
- Use these rolls for sandwiches. These are delicious with a bit of ham and cheese in the middle or even peanut butter or nutella!
What is the difference between a crescent roll and a croissant?
Homemade crescent rolls are made with yeast and the dough is kneaded and left to rise. Croissants are made with cold butter that is rolled in between the dough and rises in the oven due to layers of butter. Croissants are generally very flaky, whereas crescent rolls are slightly flaky but more fluffy and soft!
What to serve with homemade crescent rolls
- Mixed Berry Compote
- Beef Stew
- Mini Quiche Recipe
- Scalloped Potatoes
- Creamed Corn
- Sausage Stuffing
- Corn Pudding
- Broccoli Quinoa Casserole
- Crockpot Chicken Alfredo
- Chicken Tortellini Soup
More Bread Recipes to Try
- Easy One Hour Focaccia Bread
- Best Dinner Rolls
- Garlic Cheese Biscuits
- Homemade English Muffins
- Homemade Everything Bagels
Homemade Crescent Rolls
Crescent Roll Dough
- 1 large egg
- 1 tbsp water
- Add yeast, warm water and 1/2 tsp sugar to the bowl of a stand mixer. Stir to combine and let stand for 5 minutes.
- To the bloomed yeast add 1/4 cup sugar, melted butter, milk, 1 egg, salt and 3 cups of flour. Using the dough hook start kneading the dough adding in the remaining 1 cup of flour as needed. The dough should start to form a ball and pull away from the sides of the bowl. This usually takes about 6-8 minutes.
- Shape the dough into a ball and transfer it to a greased bowl and cover with a damp cloth or plastic wrap. Let it sit at room temperature for an hour or until it has nearly doubled in size.
- Punch down the dough and transfer it to a clean surface. (No need to flour the surface the dough has enough butter than keeps it from sticking)Cut the dough in half and roll each dough ball into a 12 inch circle.Using a pizza cutter or knife cut each circle into 12 equal wedges.
- Roll each triangle up starting at the widest edge like you would with store bought crescent dough. Transfer crescent rolls to a baking sheet lined with parchment paper. Cover with plastic wrap and let them rest for 30 minutes.
- Meanwhile preheat the oven to 375 degrees. In a small bowl combine egg and 1 tbsp of water. Whisk to combine.Brush each crescent roll with the egg wash.
- Bake for 8-10 minutes or until they are golden brown.Serve warm and enjoy!