Homemade Crescent Rolls
User Reviews
4.9
16 reviews
Excellent
Homemade Crescent Rolls
Report
These Homemade Crescent Rolls are soft, light, flaky, buttery, and so delicious! With this complete guide and fool-proof method, you'll have delicious, buttery crescent rolls at your dinner table every time!
Share:
Ingredients
- 1¼ cups water divided, warm
- 1 tablespoon active dry yeast
- ½ cup butter melted, salted
- ½ cup granulated sugar
- 3 egg beaten, large
- 1 teaspoon salt
- 4½ cups flour I have used all-purpose flour here, you can also use bread flour or pastry flour
- butter for topping, additional, melted
Instructions
- Mix ¼ cup warm water and yeast in a small bowl and set aside until dissolved (about 5 minutes).
- In a large bowl with a spoon or a stand mixer with the dough hook attachment, combine the melted butter, the remaining 1 cup of warm water, sugar, beaten eggs, salt, and the dissolved yeast mixture. Mix together until well combined.
- Gradually add the flour to the mixture. Mix until the flour is fully combined and the dough is smooth. No additional kneading is required. The dough will be very sticky but don’t add any extra flour.
- Let it sit on the counter for 30 minutes, then push/fold it down to get rid of air bubbles. Spray plastic wrap with cooking spray and cover the bowl with wrap. Refrigerate for 2-3 hours (not overnight).
- Grease or line a baking sheet with parchment paper.
- Divide dough into 2 halves. On a lightly floured surface, roll out each dough half in a circle like a pizza to be ⅛-¼ inch thick (add flour to the rolling pin if the dough is sticking). If using paper to roll it out on, use parchment and not wax paper. Cut into 12 equal triangles.
- Tightly roll each triangle starting at the large end to form the crescent. Place on the baking sheet, point side down (place rolls about 2 inches apart - 12 rolls per pan). Cover with a towel and allow to rise in a warm place for 2-3 hours or until double in size (rising time will depend on the ambient temperature).
- Bake at 375°F for 7-10 minutes or until lightly golden brown.
- Brush with melted butter and serve!
Notes
- Use a pizza cutter to make cutting the rolled-out dough easy!
- When adding the flour to the yeast mixture it may seem lumpy at first, but it will smooth out and become a dough once all mixed together.
- When the dough becomes too thick to stir, use a folding motion until the flour is well combined.
Nutrition Information
Show Details
Calories
144kcal
(7%)
Carbohydrates
22g
(7%)
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
31mg
(10%)
Sodium
136mg
(6%)
Potassium
35mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
148IU
(3%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24rolls
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 22g | 7% |
| 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 | 31mg | 10% |
| Sodium | 136mg | 6% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 148IU | 3% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
16 reviews
Excellent
Other Recipes
You'll Also Love
