These Homemade Crescent Rolls are soft, light, and so delicious! With this complete guide and fool-proof method, you’ll have delicious, buttery crescent rolls at your dinner table every time!
We love bread at mealtimes, like this Challah Bread and my super easy Grilled Garlic Bread, but sometimes nothing beats Pillsbury Crescent Rolls. This homemade Copycat version is so delicious and easy to make!
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We love to have bread with almost all of our family dinners. That warm, freshly baked bread aroma is second to none, and it always tastes better than store-bought kinds! These buttery homemade rolls are the perfect addition to any occasion, from family dinners to special occasions.
I have wanted to make a recipe for homemade crescent rolls for some time now, and I’m so glad it’s finally ready! Buttery homemade crescent rolls are the perfect side dish for a Thanksgiving meal or a Christmas feast!
If you’re looking for more bread recipes, check out my Homemade French Bread, and these Classic Lion House Dinner Rolls! Also check out my other recipes using crescent rolls, like these Caramel Apple Pie Crescent Rolls, or these Jalapeño Popper Pigs in a Blanket!
Why We Love This Recipe
- This complete guide will show you step-by-step how to roll crescent rolls as well as make the dough.
- Made with simple ingredients!
- These rolls are easier to make than you think!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Yeast – Active, dry yeast is best for these dinner rolls.
- Butter – I used salted butter in this recipe – if you have to use unsalted butter, add a dash more salt to the dough.
- Sugar – White granulated sugar will help the dough to rise.
- Eggs – They help the dough rise to get nice and fluffy!
- Salt – Kosher salt will enhance the buttery, sweet, and savory bread flavors!
- Flour – I have used all-purpose flour here, but you can use bread flour or pastry flour if you prefer.
How to Make Homemade Crescent Rolls
It’s easy to make this homemade crescent rolls recipe. This is a quick overview with step-by-step images to help you visualize the process. Scroll down to the recipe card for printable, detailed instructions. Here is the basic approach:
Activate the yeast. Make the crescent roll dough by mixing ¼ cup warm water and the yeast in a small bowl. Set aside until dissolved (about 5 minutes).
Start the dough. In a large bowl with a spoon, or in the bowl of a stand mixer with the dough hook attachment, combine the melted butter, the remaining 1 cup of warm water, sugar, beaten eggs, salt, and the dissolved yeast mixture. Mix together until well combined. Scrape the sides of the bowl to ensure you’re using all the ingredients.
Mix in the flour. Gradually add the flour to the mixture. Mix until the flour is fully combined and the dough is smooth. No additional kneading is required. The dough will be very sticky, but don’t add any extra flour.
Let it rise. Let it sit on the counter for 30 minutes, then push it down or fold it down to get rid of the air bubbles. Spray the plastic wrap with cooking spray and cover the bowl with the wrap. Refrigerate for 2–3 hours (not overnight).
Roll out dough. Grease or line a baking sheet with parchment paper, then divide the dough into two halves. On a lightly floured surface, roll out each dough half in a circle like a pizza to be ⅛-¼ inch thick. Add flour to the rolling pin (affiliate link) if the dough is sticking.
(If using paper to roll it out on, use parchment and not wax paper.) Cut into 12 equal triangles.
Roll into crescents. Tightly roll each triangle into a crescent shape. To so this, start at the wide end, and roll the dough towards the pointed end, and this will form a crescent (you would do the same with croissant dough).
Put on tray and rise. Place on a baking sheet, point side down. Place rolls about 2 inches apart. You should be able to fit 12 rolls per pan. Allow the dough to rise in a warm place for 2-3 hours, or until doubled in size (the rising time depends on the ambient temperature).
Bake. Bake the rolls at 375°F for 7-10 minutes, or until lightly golden brown.
Finish and serve! Brush with melted butter and serve!
Recipe FAQ’s
Yes, chilling the dough is necessary to make the dough easier to work with and it provides a better flavor since the dough rises more slowly!
I’m not sure if other crescent roll recipes would say it’s ok, but I wouldn’t recommend leaving the dough in the fridge overnight. Doing this can become too sticky and difficult to work with the next day. For best results, and the easiest dough to roll out, only refrigerate for 2-3 hours.
To cut the dough into 12 triangles, start with a cross so that you have 4 equal sections. Then divide each of those sections into thirds.
To make the rolls rise faster, turn on the oven to 375°F and set the trays on top of the stove or set them next to a sunny window.
Store rolls in an airtight container for 3-4 days for the best freshness.
Tips for Success
- Bring your ingredients to room temperature before you begin, they will mix together more easily this way.
- Make sure the water temperature is lukewarm to warm to best activate the yeast. Too cold or too hot and it won’t work properly.
- Use a pizza cutter to make cutting the rolled-out dough easy!
- When adding the flour to the yeast mixture it may seem lumpy at first, but it will smooth out and become a dough once all mixed together.
- When the dough becomes too thick to stir, use a folding motion until the flour is well combined.
The best way to cut the rolled-out dough is by using a pizza cutter!
More Bread Recipes
- Homemade Rye Bread
- Garlic Knots
- Garlic Parmesan Breadsticks
- Garlic & Rosemary Artisan Homemade Bread
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Homemade Crescent Rolls
Ingredients
- 1¼ cups warm water divided
- 1 tablespoon active dry yeast
- ½ cup salted butter melted
- ½ cup granulated sugar
- 3 large eggs beaten
- 1 teaspoon salt
- 4½ cups of flour I have used all-purpose flour here, you can also use bread flour or pastry flour
- Additional melted butter for topping
Instructions
- Mix ¼ cup warm water and yeast in a small bowl and set aside until dissolved (about 5 minutes).1¼ cups warm water, 1 tablespoon active dry yeast
- In a large bowl with a spoon or a stand mixer with the dough hook attachment, combine the melted butter, the remaining 1 cup of warm water, sugar, beaten eggs, salt, and the dissolved yeast mixture. Mix together until well combined.½ cup salted butter, ½ cup granulated sugar, 3 large eggs, 1 teaspoon salt
- Gradually add the flour to the mixture. Mix until the flour is fully combined and the dough is smooth. No additional kneading is required. The dough will be very sticky but don’t add any extra flour.4½ cups of flour
- Let it sit on the counter for 30 minutes, then push/fold it down to get rid of air bubbles. Spray plastic wrap with cooking spray and cover the bowl with wrap. Refrigerate for 2-3 hours (not overnight).
- Grease or line a baking sheet with parchment paper.
- Divide dough into 2 halves. On a lightly floured surface, roll out each dough half in a circle like a pizza to be ⅛-¼ inch thick (add flour to the rolling pin (affiliate link) if the dough is sticking). If using paper to roll it out on, use parchment and not wax paper. Cut into 12 equal triangles.
- Tightly roll each triangle starting at the large end to form the crescent. Place on the baking sheet, point side down (place rolls about 2 inches apart – 12 rolls per pan). Cover with a towel and allow to rise in a warm place for 2-3 hours or until double in size (rising time will depend on the ambient temperature).
- Bake at 375°F for 7-10 minutes or until lightly golden brown.
- Brush with melted butter and serve!
Notes
- Use a pizza cutter to make cutting the rolled-out dough easy!
- When adding the flour to the yeast mixture it may seem lumpy at first, but it will smooth out and become a dough once all mixed together.
- When the dough becomes too thick to stir, use a folding motion until the flour is well combined.
Amy;
Thank you so much for sharing these recipes. Your site is my absolute favorite. Every recipe I have tried comes out beautiful.
Do you have any suggestions for saving yeast as it hasn’t been rising well for me lately. Could be expired. I know there has to be a way to save it.
May you and your family have a very merry Christmas
Merry Christmas! Do you store yours in the refrigerator or freezer? I have always kept mine in the fridge and it lasts for a very long time (well over a year). Or you could try purchasing the individual packets of yeast so you only open and use what you need for each batch of a recipe!
My 4 year old grandson absolutely loves these as much as the pillsbury ones. He took half the batch home for dinner tonight.
Very nice and easy recipe to follow
Thanks for sharing
Im looking to possibly make these for Thanksgiving. Could I freeze the shaped rolls? Should I do it before the second rise or after?
Yes you can freeze the shaped rolls. Right after forming the crescent roll, throw them on a baking sheet and stick it in the freezer. Once frozen, you can place the rolls in a freezer bag or air-tight container. Thaw in the fridge overnight and then take it out to let them rise until doubled in size. Just follow the baking directions after that!
So good