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Crescent Rolls
Flaky homemade crescent rolls are soft and tender. They are perfect for Sunday dinner or a holiday gathering!
Prep Time
20 mins
Cook Time
20 mins
Rising Time
2 hrs
Total Time
2 hrs 32 mins
Servings: 24
Calories: 136 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- ½ cup warm water
- ½ cup Butter, softened
- ½ cup warm milk
- 1 large egg
- ⅓ cup sugar
- ¾ teaspoon salt
- 4 cups all-purpose flour
- 2 tablespoons Butter, melted
Instructions
- In a large bowl or the bowl of a stand mixer, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let sit for 5-10 minutes, until bubbly and foamy. Add the butter, warm milk, egg, remaining ⅓ cup sugar, and salt to the yeast mixture.
- Add 2 cups of flour, and mix until combined. Mix in additional flour, ¼ cup at a time, to form a soft dough that pulls away from the sides of the bowl. Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.
- After the dough has risen, gently punch it down and divide them into two balls. Roll each ball out into a circle that is about 12 inches wide, then cut each circle into twelve wedges using a pizza cutter.
- Roll each wedge of dough up, starting at the wide end, to form a crescent shape. Place on a lightly greased or parchment-lined baking sheet, cover, and let rise until doubled, 30-60 minutes.
- While the dough is rising, preheat the oven to 350°F. Bake 10-12 minutes, until golden brown. Remove from the oven and brush with the melted butter. Serve warm.
Cup of Yum
Notes
- Make it ahead of time: Mix up the dough and either refrigerate or freeze to make ahead and bake later.
- STORE. Keep any leftover crescent rolls in Ziploc bags on the counter at room temperature for 2-3 days.
- FREEZE. Wrap the leftovers in plastic wrap, then again with foil, and store them in the freezer for up to 3 months.
- Refrigerate the dough: Once the dough is kneaded, place it in a lightly oiled bowl. Cover with plastic wrap and store in the fridge for up to 2 days. When ready to bake: roll, form, rise, and bake.
- Freeze the dough: Form rolls into a crescent shape, line them up on a baking sheet, and freeze. Once solid, transfer the individual rolls into a freezer-safe container. They are best when used by 3 months, but can last for up to 6 months.
- To bake: Place crescent rolls on a baking pan. Cover the pan with a greased piece of plastic wrap (the cooking spray helps keep the plastic from sticking to the dough). Allow to rise for about 4 hours before baking.
Nutrition Information
Serving
24g
Calories
136kcal
(7%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
20mg
(7%)
Sodium
116mg
(5%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
165IU
(3%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 136
% Daily Value*
| Serving | 24g | |
| Calories | 136kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 116mg | 5% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 165IU | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.