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Homemade Crescent Rolls
4.3 from 54 votes

Homemade Crescent Rolls

Homemade Crescent Rolls feature a yeast dough enriched with butter, half-and-half, and eggs, shaped into wedges and rolled for flaky layers. The dough rises until doubled, then is rolled thin and brushed with butter and salt before baking. The result is soft, flaky rolls with a tender crumb and a slightly buttery, mild flavor, suitable for a variety of meals.

Prep Time
30 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
3 hrs
Servings: 12 crescent rolls
Calories: 203 kcal
Course: Bread
Cuisine: American

Ingredients

For the Dough:
  • 7 tablespoons butter melted and cooled slightly, unsalted
  • ½ cup half-and-half heated to 110 degrees
  • 1 tablespoon instant yeast or rapid-rise yeast
  • ¼ cup sugar divided
  • 1 egg
  • 1 egg yolk
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
For the Assembly:
  • 1 tablespoon butter at room temperature, unsalted
  • ¼ teaspoon salt
For the Topping:
  • 1 egg white
  • 1 teaspoon water

Instructions

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  1. Whisk the melted butter, half-and-half, yeast, and 1 teaspoon of the sugar in a large liquid measuring cup until the yeast dissolves. Whisk in the egg and egg yolk.
  2. In the bowl of a stand mixer fitted with the dough hook, mix the flour, remaining sugar, and salt on low speed until combined, about 15 seconds. With mixer running on low, add the half-and-half mixture in a steady stream and mix until the dough comes together. Increase the speed to medium and mix until the dough is smooth and comes away from the sides of bowl, about 6 minutes. Turn the dough out onto a clean surface and knead to form a smooth, round ball. Transfer the dough to a greased bowl, cover with plastic wrap, and place in a warm, draft-free spot. Let rise until doubled in size, about 1 hour.
  3. Turn the dough out onto a lightly floured surface and roll into a 12-inch circle. Spread the softened butter over the dough, sprinkle with the salt, and cut into 12 wedges using a pizza cutter. Roll each wedge starting at the wide end, and arrange (with pointed tip of dough underneath each roll) on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and return to a warm, draft-free spot until doubled in size, about 1 hour. Make-Ahead Note: At this point, the rolls can be refrigerated for up to 24 hours before baking.
  4. Preheat oven to 350 degrees F. Whisk the egg white and water in a small bowl. Remove the plastic wrap and brush each roll twice with the egg white mixture. Bake until golden brown, about 20 minutes, rotating the baking sheet halfway through cooking. Cool rolls on the baking sheet for 10 minutes before serving. Leftover rolls can be stored in an airtight container at room temperature for up to 2 days.

Notes

  • Use instant or rapid-rise yeast to reduce rising time.
  • Ensure half-and-half is warmed to about 110 degrees for effective yeast activation.
  • Brush dough with softened butter and sprinkle salt before shaping for flavor and texture.
  • Let dough rise in a warm, draft-free spot until doubled in size for proper leavening.

Nutrition Information

Calories 203kcal (10%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 53mg (18%) Sodium 258mg (11%) Potassium 53mg (1%) Sugar 4g (8%) Vitamin A 310IU (6%) Vitamin C 0.1mg (0%) Calcium 20mg (2%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 12 crescent rolls

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 24g 8%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 53mg 18%
Sodium 258mg 11%
Potassium 53mg 1%
Sugar 4g 8%
Vitamin A 310IU 6%
Vitamin C 0.1mg 0%
Calcium 20mg 2%
Iron 1.3mg 7%

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