Butter and Flaky Homemade Crescent Rolls

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Make a fresh batch of buttery and flakey homemade crescent rolls at home! We show you step-by-step how to make crescent rolls from scratch.

I love crescent rolls. They are so buttery and flakey and perfect by themselves or filled with Nutella or strawberry jam. As convenient as the canned crescent rolls are, I can’t always make it to the store.

That’s why I’m sharing this homemade version with you today. With just a handful of simple ingredients, you can make your own crescent rolls from scratch.

There are quite a few steps in this recipe, including two rounds of refrigeration. Let me tell you, it is totally worth it when those buttery and soft crescent rolls come out of the oven.

I’m including step-by-step instructions with pictures below. You can scroll to the bottom of this post for the printable version that includes the list of ingredients. 

How to make homemade crescent rolls?

1. In a small saucepan, combine milk and water and heat to 110 degrees. Pour the warmed milk mixture into a small bowl. Add yeast and 1 tablespoon of the sugar. Whisk to dissolve the yeast and sugar and let sit for 5 minutes. It should become frothy.
2. In a large bowl, whisk together the flour, remaining sugar, and salt. Cut the cold butter into the flour with a pastry cutter until the butter is pea sized.
3. Stir in the yeast mixture and egg until a wet dough forms.
4. Wrap the dough in plastic and refrigerate for 30-45 minutes. (The dough will be soft and sticky – this is normal)
5. Unwrap the dough and place on a floured surface. Roll the dough out into a circle ½ inch thick. If the dough sticks to your rolling pin, sprinkle extra flour on top of the dough.
6. Fold the dough in half to form a semicircle.
7. Fold the semi-circle in half to make a triangle.
8. Roll the dough out again into a rough circle ½ inch thick. For a second time, fold the dough into a semicircle and then in half again. 
9. Wrap the dough in plastic and refrigerate for another 30-45 minutes. 
10. Unwrap the dough and place on a floured surface. Roll the dough out into a large circle ¼ inch thick, or slightly thinner.
11. Cut the circle into 18 thin triangles.
12. Roll each triangle from the widest end to the thinnest point.
13. Place the rolls on a baking sheet lined with parchment paper or a silicone baking mat. Cover loosely with a clean kitchen towel and set aside in a warm place to rise for 1 hour. 
14. While the rolls are rising, preheat the oven to 400 degrees.
15. Bake the rolls at 400 degrees Fahrenheit for 10 minutes, or until golden brown.
16. Cool slightly and serve warm.

More homemade bread recipes:

• 30 Minute Dinner Rolls
• Pull-Apart Pizza Bread
• Crock Pot Bread with Rosemary and Olive Oil
• Whole Wheat French Bread
• Instant Pot Monkey Bread

Homemade Crescent Rolls Recipe

Aileen Clark

Make a fresh batch of buttery and flakey homemade crescent rolls at home! We show you step-by-step how to make crescent rolls from scratch.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Bread Recipes

Cuisine French

Servings 18 rolls

Calories 177 kcal

Equipment

• ▢
  Cuisinart CTG-00-SMB Stainless Steel Mixing Bowls with Lids, Set of 3
• ▢
  OXO Good Grips Non-Stick Pro Cookie Sheet
• ▢
  Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades (Black-Medium)

Ingredients

  

1x2x3x

• ▢ 1/2 cup whole milk
• ▢ 1/4 cup water
• ▢ 2 1/4 teaspoons active dry yeast .25 ounce package
• ▢ 3 tablespoons granulated sugar divided
• ▢ 2 3/4 cups all-purpose flour plus additional for kneading
• ▢ 1/2 teaspoon salt
• ▢ 1 cup cold butter cubed
• ▢ 1 large egg lightly beaten

Instructions

 

• In a small saucepan, combine milk and water and heat to 110 degrees. Pour the warmed milk mixture into a small bowl.
• Add yeast and 1 tablespoon of the sugar. Whisk to dissolve the yeast and sugar and let sit for 5 minutes. It should become frothy.
• In a large bowl, whisk together the flour, remaining sugar, and salt.
• Cut the cold butter into the flour with a pastry cutter or fork until the butter is pea sized.
• Stir in the yeast mixture and egg until a wet dough forms.
• Wrap the dough in plastic and refrigerate for 30-45 minutes. (The dough will be soft and sticky - this is normal)
• Unwrap the dough and place on a floured surface.
• Roll the dough out into a circle ½ inch thick. Fold the dough in half to form a semicircle.
• Fold the semi-circle in half.
• Roll the dough out again into a rough circle ½ inch thick.
• For a second time, fold the dough into a semicircle and then in half again. 
• Wrap the dough in plastic and refrigerate for another 30-45 minutes.
• Unwrap the dough and place on a floured surface. Roll the dough out into a large circle ¼ inch thick, or slightly thinner.
• Cut the circle into 18 thin triangles, as you would cut a pizza.
• Roll each triangle from the widest end to the thinnest point.
• Place the rolls on a baking sheet lined with parchment paper or a silicone baking mat.
• Cover loosely with a clean kitchen towel and set aside in a warm place to rise for 1 hour.
• While the rolls are rising, preheat the oven to 400 degrees.
• Bake the rolls at 400°F for 10 minutes, or until golden brown.
• Cool slightly and serve warm.

Notes

When preparing the butter, it is best to cut it into cubes and place in the fridge until you are ready to use it. It is important for the butter to be very cold before cutting into the flour.

If the dough sticks to your rolling pin, sprinkle the dough with flour until it no longer sticks.

Nutrition

Serving: 1crescent rollCalories: 177kcalCarbohydrates: 17gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 38mgSodium: 148mgFiber: 1gSugar: 2g

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