Description
These soft, buttery Homemade Crescent Rolls are delicately golden with a pillowy texture, perfect for any occasion from holiday feasts to casual dinners.
Ingredients
- 4 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted (plus more for brushing)
- 2 large eggs
- 1 tsp salt
Instructions
- Warm the milk until just above body temperature, then stir in the yeast and a pinch of sugar. Let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and eggs. Knead until smooth and elastic, about 8–10 minutes, adding flour as needed.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1–2 hours, until doubled in size.
- Punch down the dough and roll into a large circle. Cut into triangles and roll each from the wide end to form crescents, tucking the tip underneath.
- Place rolls on a parchment-lined baking sheet, point-side down. Let rise again for 45 minutes until puffy.
- Preheat oven to 375°F (190°C). Brush tops with melted butter. Bake for 12–15 minutes until golden brown. Cool slightly before serving.
Notes
- Brush with garlic butter or sprinkle with sea salt or herbs after baking for added flavor.
- Pairs well with soups, stews, roasts, or as a brunch side.
- Use leftovers for sliders or slice and toast for mini sandwiches.
- Store at room temperature for up to 2 days; freeze up to 3 months.
- Reheat in a 300°F oven for 8–10 minutes or microwave for 10 seconds.
- Dough can be shaped and refrigerated overnight before baking.