Homemade Crescent Rolls

5 from 5 votes

Homemade crescent rolls are soft, buttery, and absolutely delicious. They're the perfect roll to complement any meal, a holiday feast, or even just as the bread for your favorite sandwich!

Prep Time20

Cook Time10

Rising Time3 15

Total Time3 45

Course: Side Dish

Cuisine: American

Servings: rolls

Calories: 185kcal

Author: Britni Vigil

Ingredients

2 TBS active dry yeast
¼ cup plus 1 TBS warm water
1 cup milk
3 eggs
½ cup sugar
½ cup canola or avocado oil
5 ½ cups all-purpose flour
2 tsp salt
2 TBS butter melted

Instructions

Combine the yeast and warm water in a bowl. Cover and let sit for about 10 minutes to activate the yeast.
2 TBS active dry yeast, 1/4 cup plus 1 TBS warm water
Heat milk until warm, not boiling.
1 cup milk
Beat eggs, sugar, and oil together in a large bowl.
3 eggs, 1/2 cup sugar, 1/2 cup canola or avocado oil
Add yeast mixture and milk to bowl with egg mixture. Stir until well combined.
Add in five cups flour and salt. Stir with a wooden spoon until well combined.
5 1/2 cups all-purpose flour, 2 tsp salt
Lightly flour a flat surface. Put your dough on the surface and hand knead to form a soft dough. It will still be slightly sticky but you should be able to handle it.
Cover the dough with plastic wrap that's been sprayed lightly with cooking oil and allow the dough to rise in a warm place for 2-3 hours.
Lightly grease a 12x18 baking sheet and set aside.
Punch down dough then put onto a lightly floured surface. Add additional flour if necessary so you can handle the dough.
Divide dough into three equal balls. Roll one ball into an 8-10" circle then cut with a pizza cutter into eight equal triangles.
Roll each triangle from the wide size to the pointed side. Place the rolls point side down onto the baking sheet you set aside earlier. Repeat with all the triangles and all three balls of dough.
Cover and let the crescent rolls rise for another 15 minutes or until about doubled in size.
Preheat oven to 400 degrees while rolls are rising.
Bake for five minutes on the bottom rack then move to the middle rack and bake for another five minutes or until lightly golden brown.
Remove the rolls from the oven and immediately brush with melted butter. Serve.
2 TBS butter

Notes

Cut your triangles as evenly as possible so that your rolls are all about the same size. I like to cut it like a pizza – in half, then half, then half again.

Brush the rolls with butter while they’re warm. This helps the butter really get into the rolls and add to the flavor – much better than if you do it once they’re cooled or sat for a while.

Double the batch by doubling the recipe then dividing the dough into six equal sections. Everything else will be the same, you’ll just do six small balls of dough instead of three.

Freeze the crescent rolls for later! Just bake like normal then freeze in an airtight container until you’re ready to eat. Toss in the oven or freezer oven for a few minutes to let the rolls thaw and slightly warm then enjoy.

Nutrition