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bread basket filled with crescent rolls
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5 from 7 votes

Homemade Crescent Rolls

Buttery, soft and flaky, these Homemade Crescent Rolls are easier to make than you think!
Prep Time30 mins
Cook Time20 mins
Rising Time2 hrs 35 mins
Total Time3 hrs 25 mins
Course: Bread, Side Dish
Cuisine: American
Keyword: butterhorn rolls, crescent roll recipe
Servings: 32 crescent rolls
Calories: 116kcal
Author: Amanda

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)
  • additional melted butter for after baking

Instructions

WARM MILK

  • Add milk to a small saucepan and heat over MED heat until milk forms a skin on top and reaches a temperature of 170 F degrees.  Remove from heat and set aside.
  • Combine 1/3 cup butter, sugar and salt in a mixing bowl.  Add scalded milk and let sit until mixture reaches about 110 F degrees. Stir occasionally as it cools.

COMBINE YEAST AND WATER

  • While milk is cooling, combine warm water and yeast in a small bowl and set aside for about 5 minutes.  Yeast should get frothy after this time.

ADD EGGS

  • When milk mixture reaches about 110 F degrees, add eggs to mixing bowl with milk mixture and whisk to combine.

COMBINE ALL INGREDIENTS/MIX

  • To the bowl of a stand mixer fitted with the dough hook attachment, add 4 1/2 cups flour and yeast mixture.  Turn the mixer on low and while it’s running, slowly pour in the milk mixture.

KNEAD DOUGH

  • Once combined, increase mixer speed to medium and knead until smooth and elastic/shiny. This should take between 6 and 12 minutes.
  • About halfway through, if dough is still really sticky, add additional flour, a tablespoon or two at a time, until dough is tacky but not sticky.
  • While mixer is kneading the dough, melt the remaining butter and set aside.

ADD DOUGH TO BOWL AND RISE

  • Flour your work surface and turn out dough.  Shape into a ball and transfer to a greased bowl.
  • Brush with a little bit of the melted butter. Cover with plastic wrap and let rise for 2 hours in a warm place, or until doubled in size.

DIVIDE DOUGH AND ROLL

  • After dough has risen, line a couple baking sheets with parchment paper or grease with cooking spray. Lightly flour your work surface and turn out dough.  Divide into 4 equally sized portions.
  • Roll one portion of dough out into a 10-11” circle. Use a pizza cutter (or knife) and slice the circle into 8 wedges (like a pizza).
  • Start at the wide edge and roll towards the point.  Transfer rolls (point side down) to prepared baking sheets, keeping 1-2” distance between the rolls.  Repeat with remaining portions of dough.

LET ROLLS RISE AGAIN

  • Cover baking sheets with plastic wrap and let rise in a warm place until rolls have doubled in size, about 35-40 minutes.

BAKE

  • While rolls are rising, preheat oven to 325 F degrees. Bake rolls 20 minutes, rotating baking sheets halfway through, until lightly golden brown.
  • Brush with melted butter after removing from oven.

Nutrition

Calories: 116kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 107mg | Potassium: 49mg | Fiber: 1g | Sugar: 4g | Vitamin A: 118IU | Calcium: 14mg | Iron: 1mg