Homemade Crescent Rolls
These Homemade Crescent Rolls are soft, light, flaky, buttery, and so delicious! With this complete guide and fool-proof method, you'll have delicious, buttery crescent rolls at your dinner table every time!
Servings: 24 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 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.
Nutrition
Calories: 144kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 136mg | Potassium: 35mg | Fiber: 1g | Sugar: 4g | Vitamin A: 148IU | Calcium: 8mg | Iron: 1mg
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