Crescent Rolls

Total Time Prep: 35 min. + rising Bake: 10 min.
Yield 2 dozen
Test Kitchen Approved
All the right words describe homemade crescent rolls: buttery, flaky, easy and tasty. One bite, and you'll never buy canned dough again.

Ingredients

  • 1 tablespoon active dry yeast
  • 1 teaspoon plus 1/3 cup sugar
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1 large egg, room temperature
  • 3/4 teaspoon salt
  • 4 cups all-purpose flour

Directions

  1. In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining 1/3 cup sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.

Nutrition Facts

1 roll: 128 calories, 4g fat (3g saturated fat), 19mg cholesterol, 107mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 3g protein.

I always have to double this buttery, homemade crescent roll recipe because they never last long. You can shape them any way you'd like, but to me, a crescent shape is so pretty. —Kelly Kirby, Mill Bay, British Columbia
Recipe Creator

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