homemade crescent rolls

Forget the canned version, my homemade Crescent Rolls are surprisingly easy to make and taste so much better. Be sure to check out the how-to video for step-by-step instructions!

Crescent Rolls

whole milk ((236 milliliters))

water ((78 milliliters))

active dry yeast¹

unsalted butter (melted, but not very hot (85 grams))

sugar ((50 grams))

table salt

all-purpose

egg (any size)

water

Stir together milk and water in a microwave-safe dish and then heat in the microwave until  it reaches a temperature between 105-115F (40-46C). Always stir before checking the temperature as microwaves often heat unevenly.

Pour the liquid into a large mixing bowl and sprinkle yeast and a teaspoon of your sugar on top. Stir to combine and let sit for 5-10 minutes and a foamy cap has formed.

Once yeast is foamy, add melted butter, egg and egg yolk, remaining granulated sugar, salt, and about half of your flour. Stir well until all ingredients are thoroughly combined.

Gradually add additional flour. This can be done by hand or with a stand mixer and dough hook attachment on low-speed. Continue to stir and add more flour as needed (you may not use all of the flour called for or you may end up needing more) until the dough pulls away from the sides of the bowl and forms a ball that is still slightly tacky but not wet and sticky. If you touch it, none or only a small amount should stick to your fingertips.

Transfer to a clean, lightly floured surface (if using a stand mixer just continue to stir on medium/low speed) and knead until dough is smooth and elastic, about 5-8 minutes.

Form dough into a ball and place in a lightly oiled bowl, turning the dough so the entire surface is lightly coated with oil. Cover and place in a warm, draft-free place to rise until doubled in size (this usually takes 1-2 hours for me).

Once dough has risen, turn out onto a clean, lightly floured surface and gently deflate. Divide dough into 3 even parts and form each into a ball.

Roll the first ball into a 12” (30cm) circle and slice into 8 even wedges (a pizza cutter makes easy work of this!).

Starting with the wider end of each wedge, gently tug the bottom corners to slightly stretch them and then roll from the wider end to the tip. Place on a parchment paper lined baking sheep with the tip down against the baking sheet (otherwise it will pop up when baking) and gently shape into a crescent shape. Repeat with remaining wedges and remaining dough, spacing crescent rolls at least 2” apart on sheet.

Cover with a clean towel and place in a warm space to rise until puffed, about 30-60 minutes. Meanwhile, preheat oven to 350F (175C) and prepare egg wash by whisking together egg and 1 teaspoon of water.

Once crescent rolls have risen, use a pastry brush to gently brush the surface of each roll. Transfer to 350F (175C) preheated oven and bake 16-18 minutes until light golden brown (do not over-bake or rolls will be dry).

https://embed.mediavine.com/videos/ekdlcudzfr2x8hqfgfvd

Forget those canned crescent rolls! Homemade crescent rolls are easy to make, and they taste better! Recipe includes a how-to video!

The Best Crescent Rolls Recipe

Light, flaky, and soft homemade crescent rolls! Made with just a few simple ingredients. These will take your dinner to the next level!

Homemade Crescent Rolls

all-purpose flour

sugar

dry active yeast*

salt

unsalted butter, (cold)

milk

egg ((large))

Place the flour, sugar, yeast, and salt in a large mixing bowl and whisk to combine.&nbsp;

Cut in the butter with a pastry blender (or two knives), until only pea-sized pieces remain.

Whisk the milk, water, and egg together in a small bowl, and add to the flour/butter mixture.

Stir together until the dough gathers itself into a ball.

Wrap the dough in plastic wrap and chill for at least 30 minutes.

Dust the work surface with flour, and roll the dough out to a rough rectangle shape, about 1/2-inch thick.&nbsp;

Fold the dough into thirds, like a letter.

Turn 90 degrees, roll, and fold again.

Repeat about 3 to 5 times, wrap the dough in plastic wrap, and chill for at least 30 minutes.

Divide the dough into 3 equal portions.&nbsp;&nbsp;

Roll each portion out into a long rectangle, about 1/8-inch thick, 16-inches long, and 5 inches wide.&nbsp;&nbsp;

Cut the dough into skinny triangles, and roll each triangle, starting at the wide end and tucking the pointy end under the roll.&nbsp;

Place the crescents on parchment lined baking sheets, cover loosely with plastic wrap, and allow to rise for 1 hour or until puffy and nearly doubled in size. 

Preheat the oven to 400 degrees F, then bake the crescent rolls for 10 minutes or until puffed and golden.&nbsp;

https://mediavine-res.cloudinary.com/video/upload/t_original/v1575982239/deguusiqxn4aa686l4zh.mp4

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Top 2 homemade crescent rolls recipes from across the web

The most viewed homemade crescent rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crescent Rolls

Homemade Crescent Rolls

The most viewed homemade crescent rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine