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Homemade Crescent Rolls
4.8 from 24 votes

Homemade Crescent Rolls

Soft, butter crescent rolls that are made-from-scratch in just one hour!

Prep Time
53 mins
Cook Time
7 mins
Total Time
1 hr
Servings: 16 rolls
Calories: 63 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1/4 cup milk
  • 3 tablespoons granulated sugar
  • 1/2 cup butter divided
  • 1 tablespoon active dry yeast
  • 3/4 cup water 105F - 115F, warm
  • 2 ½ –3 cups all-purpose flour
  • 1/2 teaspoon salt

Instructions

    Cup of Yum
  1. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a small saucepan, stir milk, sugar, and 1/3 cup butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
  3. Pour the milk mixture into the bowl of a stand mixer.
  4. Add the yeast and warm water. Let stand for 5-10 minutes, or until yeast is foamy.
  5. Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
  6. With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
  7. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
  8. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
  9. Let it rise in a warm place, free from draft, for about 15 minutes.
  10. Turn the dough onto a lightly floured surface, and divide into 2 equal pieces.
  11. On a lightly floured surface, roll one piece of dough a circle that’s about 9 inches in diameter.
  12. Melt the remaining butter, and brush dough with half of the remaining melted butter.
  13. Cut into dough into 8 pieces.
  14. Roll each piece up, starting at the wide end.
  15. Place on rimmed baking sheet lined with parchment paper or a silicone baking mat.
  16. Repeat with remaining dough, using the remaining half of the melted butter.
  17. Cover the baking sheet with a dish towel, and let the dough rise for about 15 minutes.
  18. Preheat oven to 400 F.
  19. Bake for about 7-10 minutes, or until the rolls are golden brown.
  20. Rolls are best enjoyed while warm.

Notes

  • I've used everything from skim milk to whole milk to make these rolls, and they work well with every type of milk. 
  • If you'd like to use instant yeast, substitute an equal amount of instant yeast. Skip the 5-10 minute wait, and continue with the recipe as written.
  • Nutrition facts are estimates.

Nutrition Information

Serving 1roll Calories 63kcal (3%) Carbohydrates 2g (1%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 15mg (5%) Sodium 126mg (5%) Potassium 12mg (0%) Sugar 2g (4%) Vitamin A 180IU (4%) Calcium 6mg (1%)

Nutrition Facts

Serving: 16 rolls

Amount Per Serving

Calories 63

% Daily Value*

Serving 1roll
Calories 63kcal 3%
Carbohydrates 2g 1%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 126mg 5%
Potassium 12mg 0%
Sugar 2g 4%
Vitamin A 180IU 4%
Calcium 6mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.