Crescent Rolls
User Reviews
5
Crescent Rolls
Description
The Crescent Rolls recipe begins by activating yeast in warm water with a bit of sugar, then blending in softened butter, warm milk, an egg, sugar, and salt. Flour is added gradually to build a smooth dough that is kneaded and left to rise until doubled in size. Once risen, the dough is divided, rolled out into circles, and cut into wedges. Each wedge is rolled from the wide end into a crescent shape and allowed to rise again before baking. This double-rise method helps develop a light texture and flaky layers in the finished rolls. Melted butter is brushed on top to encourage browning.
These crescent rolls are tender with a slight sweetness and a rich, buttery scent. They bake to a golden-brown crust with soft pastry layers inside. The recipe is flexible to prepare ahead by refrigerating or freezing the dough or formed rolls for future baking, making it practical for planning meals.
Serve the crescent rolls fresh and warm to enjoy their soft texture and buttery flavor. They complement breakfast or dinner dishes well and can be used to make sandwiches or served alongside soups and salads.
The notes emphasize how to store leftovers at room temperature for a few days or freeze for several months. Refrigerating the dough slows fermentation and allows baking up to two days later, while freezing formed rolls preserves their shape and texture. Before baking from frozen, allow the rolls ample time to thaw and rise properly to achieve the desired light crumb.
Ingredients
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- ½ cup water warm
- ½ cup butter softened
- ½ cup milk warm
- 1 egg large
- 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.
Notes
- You can prepare the dough in advance by refrigerating it for up to two days before shaping and baking.
- Freeze formed crescent rolls on a baking sheet before transferring to a container; they keep well up to 3 months.
- Store baked rolls in airtight bags at room temperature for 2-3 days or freeze up to 3 months wrapped tightly.
- Allow frozen rolls to thaw and rise for about 4 hours before baking for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 136 kcal
% 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.
User Reviews
Overall Rating
5
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