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Homemade Crescent Rolls Recipe

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3.8 from 7 reviews

These homemade crescent rolls are soft, buttery, and flaky, perfect for any meal or occasion. Made from scratch with simple ingredients including whole milk, butter, sugar, and yeast, these crescent rolls require slow rising and gentle kneading, resulting in rolls with a tender crumb and golden crust. Serve them warm brushed with melted butter for the best experience.

Ingredients

Dough Ingredients

  • 1 cup whole milk
  • 1/2 cup butter (divided)
  • 1/3 cup granulated sugar
  • 1 tsp kosher salt
  • 4 1/2 tsp instant or active dry yeast (equivalent to 2 standard yeast packets)
  • 1/4 cup warm water (just warm to the touch)
  • 2 large eggs
  • 4 1/2 cups all-purpose flour (with a possible 1/2 cup extra)

Finishing

  • Additional melted butter for after baking

Instructions

  1. Warm Milk: Add milk to a small saucepan and heat over medium heat until a skin forms on top and it reaches 170°F. Remove from heat and set aside.
  2. Mix Butter, Sugar, and Salt: In a mixing bowl, combine 1/3 cup butter, sugar, and kosher salt. Add the scalded milk and let the mixture cool to about 110°F, stirring occasionally.
  3. Activate Yeast: While the milk mixture cools, combine the warm water and yeast in a small bowl. Let sit for about 5 minutes until frothy.
  4. Add Eggs: Once the milk mixture reaches 110°F, whisk in the eggs until fully combined.
  5. Combine Ingredients in Mixer: In the bowl of a stand mixer with dough hook attached, add 4 1/2 cups flour and the yeast mixture. Turn mixer on low and slowly pour in the milk and egg mixture.
  6. Knead Dough: Increase mixer speed to medium and knead until dough is smooth, elastic, and shiny, about 6 to 12 minutes. If dough is sticky, gradually add a tablespoon or two of flour until tacky but not sticky.
  7. Melt Remaining Butter: While kneading, melt the remaining butter and set aside.
  8. First Rise: Flour your work surface and turn out the dough. Shape into a ball and place in a greased bowl. Brush with some melted butter. Cover with plastic wrap and let rise in a warm place for 2 hours, or until doubled in size.
  9. Divide and Shape Dough: Line baking sheets with parchment paper or grease with cooking spray. Lightly flour your work surface, turn out dough, and divide into 4 equal portions. Roll each portion into a 10-11 inch circle.
  10. Cut and Roll Crescents: Slice each circle into 8 wedges using a pizza cutter or knife. Starting at the wide edge, roll each wedge toward the point to form crescent shapes. Place rolls point side down on prepared baking sheets, leaving 1-2 inches between rolls. Repeat with remaining dough portions.
  11. Second Rise: Cover rolls with plastic wrap and let rise in a warm place for 35 to 40 minutes until doubled in size.
  12. Bake: While rolls are rising, preheat oven to 325°F. Bake rolls for 20 minutes, rotating baking sheets halfway through, until lightly golden brown.
  13. Brush with Butter: Remove rolls from oven and immediately brush with additional melted butter for a shiny, flavorful crust.

Notes

  • Ensure milk temperature is accurately reached for proper yeast activation and dough texture.
  • Be cautious not to add too much flour during kneading to keep rolls soft.
  • Allow the dough to rise fully during both rising periods to get fluffy rolls.
  • Using melted butter after baking enhances flavor and softness.
  • Store leftover rolls in an airtight container to maintain freshness.

Find it online: https://miracooking.com/homemade-crescent-rolls-recipe/