Go Back
–+ servings
Homemade Crescent Rolls

Homemade Crescent Rolls

Yield: 24 servings
Prep: 3 hours
Cook: 15 minutes
Total: 3 hours 15 minutes
No more store-bought crescent rolls! These can be made ahead of time, refrigerated or frozen. It's so easy, buttery and fluffy!
4.8 stars (8 ratings)

Ingredients

  • 1 ¼ cups warm whole milk, 105-110 degrees F
  • ½ cup unsalted butter, melted
  • 2 tablespoons honey
  • 2 ¼ teaspoons active dry yeast
  • 4 cups all-purpose flour, divided
  • 1 large egg, beaten
  • 2 teaspoons kosher salt

Instructions

  • In the bowl of an electric mixer, combine milk, butter, honey and yeast; let stand until foamy, about 5 minutes.
  • Add 2 cups flour, egg and salt. Using the dough hook, beat on low speed for 1-2 minutes. Add remaining flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
  • Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
  • Gently deflate dough by punching down. Working on a lightly floured surface, divide in half. Roll into 12-inch rounds; cut into 12 wedges. Roll up wedges, starting from the wide end, to form a crescent shape.
  • Lightly oil a baking sheet or coat with nonstick spray. Place rolls, point sides down, onto the prepared baking sheet. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
  • Preheat oven to 400 degrees F. Brush tops with butter. Place into oven and bake until golden brown, about 12-14 minutes.
  • Serve warm.

Notes

*MAKE AHEAD: Prepare the dough as directed until step 3. Place into a lightly oiled Ziploc bag in the refrigerator for up to two days. Resume with step 3.
*TO FREEZE: Prepare the dough as directed until step 5. Place rolls in a single layer on a baking sheet overnight; cover tightly with plastic wrap. Transfer to freezer bags. Resume with step 5 with desired number of rolls, loosely covered with plastic wrap, letting it come to room temperature and doubling in size prior to baking.