Homemade Crescent Rolls

5 from 8 votes

Buttery, soft and flaky, these Homemade Crescent Rolls are easier to make than you think!

Prep Time30

Cook Time20

Rising Time2 35

Total Time3 25

Course: Bread, Side Dish

Cuisine: American

Keyword: butterhorn rolls, crescent roll recipe

Servings: crescent rolls

Calories: 116kcal

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.

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.

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

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.

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.

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.

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.

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

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.