Crescent Rolls Recipe
Skip the tube and learn how to make buttery Crescent Rolls from scratch using my easy, foolproof recipe. Just 8 basic ingredients!
Servings 24 rolls
Calories 141kcal
Equipment
- Electric stand mixer
- Mixing Bowls
- Baking Sheet
Ingredients
- ⅓ cup warm water 110°-120°F, (80ml)
- 5 teaspoon sugar divided
- 2¼ teaspoons dry active yeast (7g/.25-ounce packet)
- ⅔ cup warm whole milk 110°-120°F, (160ml)
- ½ cup unsalted butter room temperature, (113g)
- 2 large eggs room temperature
- 4 to 4½ cups all-purpose flour divided, (480g to 510g)
- 1½ teaspoons kosher salt
- 2 tablespoons melted butter
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine warm water, 1 teaspoon sugar, and yeast. Let stand until foamy, about 5 minutes.
- In this order, add the remaining 4 teaspoons sugar, whole milk, butter, and eggs. Add 2 cups (240g) of flour and the salt. Mix with the paddle attachment or a wooden spoon until well combined.
- Switch to the dough hook and turn the mixer on low speed, or continue mixing by hand with the wooden spoon. Add the remaining flour ½ cup (60g) at a time, kneading until a soft dough ball forms and starts to pull away from the sides of the bowl, about 15 minutes.
- Shape the dough into a ball and place in a large, lightly oiled bowl. Cover and let rise in a warm place until doubled in size, 45 minutes.
- Gently punch down the risen dough and divide it in half. On a lightly floured surface, shape each half into a ball and roll into a 12-inch circle. Using a pizza cutter or pastry wheel, cut the circle into 12 wedges.
- Starting at the wide end, roll each wedge up to the point to form the crescent roll shape.
- Line a baking sheet with parchment paper. Place crescent rolls on the baking sheet about 2 inches apart. Loosely cover and let rise until puffed, about 30 minutes.
- Meanwhile, preheat the oven to 400F.
- Bake for 10 to 12 minutes or until golden brown. Immediately brush with melted butter and serve warm.
Video
Notes
- Add the salt last. Salt shouldn't come in direct contact with the bloomed yeast because it can kill the yeast or slow down its ability to make the dough rise. I usually add the flour and then the other ingredients, leaving the salt last, to avoid any potential issues.
- Add more flour if needed. Depending on the flour brand and exact ingredient measurements, you may need more or less flour for your crescent roll dough, which is why I give a range. Start with a smaller amount so you can add more if the dough is still sticky. It's impossible to take flour out, but it's easy to add more if needed, so start with less!
Nutrition
Calories: 141kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 162mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 0.001mg | Calcium: 16mg | Iron: 1mg