This Homemade Crescent Rolls Recipe is so buttery and delicious, you’ll never want to buy crescent roll dough from the store again!
This recipe is what I like to call “a happy mistake.”
Much like with my Belgian Waffles, a mistake on my part led me to a wonderful outcome. I had actually set out to make croissants when I was creating this recipe; however, my butter wasn’t cold enough and I therefore ended up with a very buttery, very delicious crescent roll dough instead of a flaky laminated dough.
Don’t be intimidated by the length of the recipe- its not difficult at all. I’m not even sure that I would call it time-consuming (especially if you know your way around the kitchen reasonably well). Due to the chilling in between, its definitely not a 30-minute recipe, but the active time required is probably only 45-60 minutes. The rest of the time, the dough is sitting in the fridge.
This would also freeze very well. Prepare them up until the rising portion, then freeze the formed rolls on a baking sheet until solid. Let thaw and rise until doubled in size when ready to use. You can also freeze any baked rolls, and rewarm the frozen rolls in the oven.
What you’ll need for this recipe:
- Standing Mixer – I recommend using a standing mixer to combine the ingredients required in this recipe. This Classic Stand Mixer should do the trick!
- Baking mat – I recommend using a Silicone Baking Mat for nonstick baking and easy clean up!
- Baking sheet – This Baking Sheet Set is great for any kind of baking. You’ll get some great use out of them!
Homemade Crescent Rolls
- 2 tsp yeast
- 3 T sugar
- 1 1/4 cups warm whole milk
- 1 tsp salt
- 2 T melted butter
- 2 1/2- 2 3/4 cup all-purpose flours
- 1 cup (2 sticks) butter, room temperature
- 1 egg beaten with 1 T milk
- In the bowl of a stand mixer, add the yeast, sugar, and warm milk. Stir together and let sit for 5 minutes until the yeast is foamy.
- Add the paddle attachment to the mixer, then pour in the salt, melted butter and 2½ cups flour. Run the mixer on low until the dough comes together (it will be shaggy), adding up to ¼ cup more flour if needed.
- Turn the dough out onto a floured surface, form into a ½" thick rectangle, wrap in plastic wrap and refrigerate for 45 minutes.
- While the dough is chilling, cut the sticks of butter in half lengthwise. Remove the dough from the fridge onto a lightly floured surface and roll out to a 9 x 13" rectangle.
- Turn the dough so that the 9" side is towards you. Place the sticks of butter vertically and side-by-side (touching) on the center of the dough. Fold the bottom ⅓ up over the butter, then fold the top ⅓ down (think folding a letter). Press the outside edges together to seal the butter in.
- Rotate the dough 90 degrees; folded side should be to your left. Dust with additional flour, if necessary, and roll the dough out to a 10 x 20" rectangle. Repeat the letter folds- bottom ⅓ folded up, top ⅓ folded down. Wrap in plastic wrap and refrigerate for 45 minutes.
- Repeat Step 7 an additional three times. Allow dough to chill for 90 minutes, or up to overnight, after the last time.
- Line two baking trays with parchment paper or silicone mats. Roll out the dough on a floured surface to a size of 9x18". Cut dough in half lengthwise, then cut each of those into 4 squares/rectangles. You should have 8. Cut each square diagonally to make rectangles.
- Working with one triangle at a time, roll up the dough from the wide end to the pointed end, gently slightly stretching the dough as you go. Place the rolled dough, tip down, on the baking sheet. Gently curve into a crescent shape, if desired. Repeat with remaining triangles.
- Let rolls rise for approximately an hour and a half. Preheat oven to 400F and position racks in the upper and lower thirds of the oven.
- Brush the rolls with the egg wash and place in preheated oven for 10-15 minutes, until desired level of golden is achieved, rotating the trays halfway through. Remove from the oven and allow to cool slightly before serving.