These homemade Crescent Rolls are a made-from-scratch classic! They’re light, fluffy, buttery, flaky, and take just 15 minutes to prep!
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Those store-bought packages of buttery crescent rolls can be hard to resist. But you know what’s better? The homemade version!
These homemade Crescent Rolls require next to no hands-on time and taste even better than the store-bought version. They’re buttery, light, fluffy, and make the perfect side dish or sandwich roll.
They’re also perfect for homemade Pigs in a Blanket!
- All-Purpose Flour: I recommend weighing or spooning and leveling your flour so you don’t over-measure. Too much flour equals dry Crescent Rolls. You could also experiment with half whole wheat flour for added fibre!
- Warm Milk: the milk does need to be warm to activate the yeast. I microwave for 30-45 seconds and test it to be sure it is not hot. You can use any kind of milk!
- Melted Butter: melted butter creates a delicious moist texture and buttery flavor. Vegan butter or margarine will work just fine.
- Sugar: adds a subtle sweetness but also helps with the overall texture of the dough.
- Yeast: use instant or quick yeast to achieve that light and fluffy texture. If you use active dry yeast, you’ll need to proof it separately (see tips for proofing yeast here) and allow a little more time for rising.
- Salt: enhances the flavor of the rolls.
- Egg Wash: we’re brushing the tops of the rolls with a mix of egg and water. This is what gives them their golden-brown color.
How to Make Crescent Rolls
These homemade Crescent Rolls require just 15 minutes of hands-on time! See the recipe card below for the full instructions.
- Make the dough: In a bowl, mix together 1 cup flour, milk, butter, sugar, yeast, and salt.
- Add in just enough flour for the dough to be smooth, but not sticky.
- Cover and let it rise until doubled. It should look puffed!
- Divide the dough: Divide the dough into two portions, then roll it out and cut it into triangles.
- Roll it up: Starting at the wide side of the triangle, roll the dough up into a crescent roll, then place it on a lined baking sheet. Allow to rise once more.
- Bake: Brush with an egg wash and bake until golden-brown.
Crescent Rolls FAQs
While the two sound similar, croissants and crescent rolls are not the same thing. Croissants are pastries that are made light and flaky using cold butter cut into the dough. Crescent rolls are a bread roll made lighter and fluffier with yeast.
These rolls can easily be prepped ahead of time for easy baking when you’re ready to serve. To prep in advance, make the dough and roll it up as instructed. Then, instead of baking, cover lightly in plastic wrap and store in the fridge for up to a day. When you’re ready to serve, simply bake as directed!
Baked Crescent Rolls will last in an airtight container or ziplock bag at room temperature for 2-3 days, in the fridge for up to 1 week, or in the freezer for up to 1 month. When you’re ready to serve, warm in the oven or microwave.
Tips and Notes
- Use warm milk. The milk needs to be warm to activate the yeast. If the yeast isn’t activated, the dough won’t rise.
- Add flour carefully. I recommend starting with just 1 cup of flour, then adding little bits only until the dough is no longer sticky. Too much flour will yield dry rolls.
- Rise twice. The rising time is key for light and fluffy rolls. Don’t skip it!
- Line the baking sheet. This helps prevent the bottom of the rolls from burning and/or sticking to the pan.
- Don’t skip the egg wash. The egg and water mix on top of the rolls is what makes them golden. Without it, they will be pale.
Crescent Rolls make an excellent side dish next to so many different entrees!
You can also even use them to make an egg salad or chicken salad sandwich. The possibilities are endless!
More Homemade Bread Recipes to Try
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- 1½ cups all purpose flour 195 grams
- ½ cup warm milk
- ¼ cup melted butter
- 1 tablespoon sugar
- 2¼ teaspoons instant or quick yeast
- ¾ teaspoon salt
- 1 egg
- 1 tablespoon water
- Preheat oven to 350 degrees F.
- In a large bowl, stir together 1 cup flour, milk, butter, sugar, yeast, and salt. Add just enough flour to the dough so that it becomes smooth but no longer sticky (tacky is okay) — don't add too much!
- Cover and let dough rise for 30-40 minutes until doubled.
- Divide dough into 2 portions and roll out into a rough rectangle, approximately 8 inches wide by 11 inches long. Cut each rectangle into roughly 5-6 skinny triangles.
- Roll up tightly, starting at the wide side of the triangle. Place on a baking sheet lined with parchment paper.
- Cover lightly with plastic wrap and place in a warm spot to rise for 30-40 minutes or until doubled.
- In a small bowl, beat egg with water.
- Brush egg over tops of crescent rolls. Repeat until all are done.
- Bake for 15 minutes or until tops are golden brown.
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