Home » Bread » Buttery Homemade Crescent Rolls
posted by Liz Berg
on December 2, 2016 (updated 11/8/22)
Buttery Homemade Crescent Rollsare a made-from-scratch crescent rolls recipe that you will want to make again and again because these tender, flaky, buttery rolls will be devoured!
I started baking these incredibly delicious dinner rolls years ago. My kids (including the big kid, my hubby) have always loved crescent rolls from a can. This made-from-scratch crescent rolls recipe trumps those by a mile.
Table of Contents hide
1 Why You Must Make
2 Expert Tips
3 Frequently Asked Questions
4 You May Also Like
5 Buttery Homemade Crescent Rolls
Why You Must Make
- Homemade yeast rolls are so much better than what you can buy off the grocery store shelves or make from a can!
- These crescent rolls are made with real butter and you can taste the difference.
- They freeze well, so you can make and bake ahead of time.
- You’ll look like a rock star when you’re asked where you bought them and you can answer that you made them!!!
When planning for the holidays, most times I grab some freshly baked rolls from the market. Homemade everything is just not feasible! Who has time for that? But this year, I planned ahead. I baked up these flaky, buttery crescent rolls and popped half of them in the freezer for the holidays. Packed in a freezer zip-top bag with most of the air removed, this recipe for dinner rolls was fabulous after defrosted and gently warmed.
Expert Tips
There is loads of butter in this lovely yeasted dough. It will take a little extra flour to roll it out, but that’s OK. The most difficult part of this recipe is the planning.
- There is the first 3-hour proofing time, then a long 8-12 hour stint in the fridge. When that resting period is finished, the formed, then the uncooked buttery crescent rolls are brought to room temperature and baked.
- Cook’s Illustrated also offers another option for this crescent rolls recipe, to pre-bake only 4 minutes at 350º and then pop them in the freezer. These partially baked rolls can be defrosted and fully baked for 12-16 minutes when you need them.
- Buy quality butter and check your yeast expiration before you start. Nothing worse than mixing your dough and it doesn’t rise!
Frequently Asked Questions
Can These Rolls Be Made Ahead?
Yes, you can partially bake and freeze as mentioned above, plus you can also fully bake and store in an airtight container in the freezer for up to 3 months. A freezer Ziploc bag works well, just make sure they’re completely cooled and remove excess air from the bag before sealing.
How Long will Leftovers Keep?
Fresh rolls can be left in an airtight container up to 3 days and a couple of days longer in the refrigerator. They can be frozen for 3 months.
How Do You Revive Leftover Rolls?
If they’re at room temperature or in the fridge, just a quick warming in the microwave or oven will rejuvenate your rolls. A few seconds is all they need! They can also be wrapped in foil and warmed in a 350-degree oven for 5-10 minutes. If they’re frozen, defrost first, then warm.
You May Also Like
These crescent rolls are worth the effort! Just plan ahead and treat your family to the ultimate holiday dinner rolls. They’ll bring back memories of how much you loved crescent rolls as a kid, but SO much better!!
- Homemade Orange Rolls
- Classic Cinnamon Rolls
- Whole Wheat Dinner Rolls
- Japanese Milk Bread
- More of the Best Yeast Bread Recipes
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The Recipe:
Buttery Homemade Crescent Rolls
Prep Time30 minutes
Cook Time26 minutes
Total Time56 minutes
Yield16 rolls
A homemade version of the buttery crescent rolls you love!
Ingredients
- ¾ cup skim milk
- 16 tablespoons butter, cut into 16 pieces
- ¼ cup sugar
- 3 eggs
- 4 cups flour
- 1 teaspoon instant yeast (I use Red Star Platinum Yeast)
- 1 ½ teaspoons salt
- 1 egg white, beaten with 1 tsp water (for glazing the rolls before baking)
Instructions
- Heat milk, butter, and sugar in a 4-cup Pyrex measuring cup until the butter is mostly melted and the mixture is warm. Whisk to combine.
- Beat eggs lightly in a medium bowl. Drizzle in about ⅓ of the milk mixture, whisking to combine. Slowly whisk in the rest of the milk mixture.
- Using a stand mixer fitted with the paddle, mix flour and yeast together on low speed until combined, about 15 seconds.
- Add the egg mixture in a steady stream and mix for about 1 minute. Increase speed to medium and beat for 1 minute; add salt slowly and continue beating until stronger webs form, about 3 minutes longer. (Dough will remain loose rather than forming a cohesive mass.)
- Transfer dough to a large, lightly greased bowl, cover tightly with plastic wrap and let rise at room temperature until dough doubles in size and the surface feels tacky about 3 hours.
- Line rimmed baking sheet with plastic. Sprinkle dough with flour (no more than 2 Tb) to prevent sticking and press down gently to deflate.
- Transfer dough to a floured counter and press into a rough rectangle shape.
- Transfer the rectangle to the prepared baking sheet, cover with plastic, and refrigerate for 8 to 12 hours.
- Transfer the dough rectangle to a lightly floured counter and line the baking sheet with parchment paper. Roll dough into a uniform 20 by 13-inch rectangle.
- Cut dough in half lengthwise, then cut each rectangle into 8 triangles, trimming edges as needed to make uniform triangles.
- Before rolling crescents, elongate each triangle of dough, stretching it an additional 2 to 3 inches in length.
- Starting at the wide end, gently roll up the dough, ending with a pointed tip on the bottom, and push the ends toward each other to form a crescent shape.
- Arrange crescents in 4 rows on the prepared sheet; wrap the baking sheet with plastic and refrigerate for at least 2 hours or up to 3 days.
- Remove the baking sheet with chilled rolls from the refrigerator and let rise at room temperature until they feel slightly tacky and soft and have lost their chill, about 1 hour.
- Thirty minutes before baking, adjust oven racks to lower-middle and lowest positions, place a second rimmed baking sheet on the lower rack, and preheat the oven to 425°F.
- Bring 1 cup of water to boil on the stovetop. Lightly brush risen crescent rolls with egg white mixture.
- Working quickly, place the baking sheet with rolls on the upper rack, then pour boiling water onto a rimmed baking sheet on the lower rack and close the oven door.
- Bake for 10 minutes, then reduce oven temperature to 350°F and continue baking until tops and bottoms of rolls are deep golden brown, 12 to 16 minutes longer.
- Transfer rolls to a wire rack, let cool for 5 minutes, and serve warm.
Notes
Adapted from Cook's Illustrated
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Nutrition Information:
Yield:
16Serving Size:
1 roll
Amount Per Serving:Calories: 247Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 312mgCarbohydrates: 28gFiber: 1gSugar: 4gProtein: 5g
HOW MUCH DID YOU LOVE THIS RECIPE?
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Bread
posted by Liz Berg on December 2, 2016
17 Comments // Leave a Comment »
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wilhelmina — Reply
These are so worth the effort! The buttery, flaky goodness is off the charts!
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Claudia Lamascolo — Reply
I love how buttery these look and so perfect for any Holiday or special occasion!
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melissa Oneal — Reply
Hey this looks so delicious im a new follower! Look forward to more posts!
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Emma @ Bake Then Eat — Reply
Beautifully executed Liz, these do look lovely. I’d love one right now.
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Hotly Spiced — Reply
Great that you have been so organised you were able to schedule in making your own rolls. Yes, it sounds like a lot of butter but I’m sure these have been inspired by the French croissant and the French certainly have no fear of butter xx
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Pam — Reply
Great recipe, Liz! These would disappear faster than I could make them, a must make recipe! Thanks!
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Vicki Bensinger — Reply
I love crescent rolls. I love pulling them apart and their wonderful buttery flavor. When I ate hot dogs I use to love rolling them inside and baking them with cheese. Those were the days when I could eat everything. These look great!
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Jennifer — Reply
Wow…you are the Queen of Baking? So lovely looking, Liz.
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My Inner Chick — Reply
Buttery & DEEEElish! WOW. xx
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Roz | La Bella Vita Cucina — Reply
Love the extra butter-i-ness of these rolls, Liz. They would be perfect to add to holiday tables! Thanks for the nice giveaway opportunity!
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Bam's Kitchen — Reply
I just want to sink my teeth in a couple of these buttery crescent rolls. Love how flaky they are. I know my boys would inhale these in nanoseconds. Sharing, of course!
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Laura | Tutti Dolci — Reply
Oh Liz, don’t you know carbs are my ultimate weakness?! (Even more so than chocolate…) I would absolutely inhale these beauties!
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Abbe@This is How I Cook — Reply
This looks like the perfect crescent roll Liz. So flaky and buttery; I have no doubt these disappear faster than the main course.
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Catherine — Reply
Dear Lizzy, these crescent rolls look fabulous and perfectly complete the holiday spread…I know they wouldn’t last long on my table. Wonderful giveaway too!. xo, Catherine
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Lynn@Happier Than A Pig In Mud — Reply
Very nice Liz! Believe it or not, I just made my first batch of the store bought ones recently. I’m sure these are amazing:@)
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The Ninja Baker — Reply
Your Crescent Rolls look divine! Inspiration indeed to pass up the can kind and try yours =) Ps Hope I win those fabulous knives and kitchen scissors =)
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Angie@Angie's Recipes — Reply
These crescent rolls look so soft and amazingly delicious. I bet you can’t stop just eating one or two.
