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Crescent Rolls Recipe

Crescent Rolls Recipe

Learn how to make homemade buttery crescent rolls with this foolproof recipe. These flaky, pillowy dinner rolls feature delicate layers and a golden exterior. Best homemade crescent rolls with easy-to-follow lamination technique for bakery-quality results every time.
Difficulty:
Intermediate
Prep Time:
2 hours 30 mins
Cook Time:
15 mins
Serves:
16 rolls
Overhead shot of freshly baked crescent rolls arranged in a rustic bread basket lined with a checkered cloth, their golden-brown exteriors glistening under soft natural light. A cross-section view reveals the delicate, airy layers inside, while melting butter slowly drips over the flaky surface. Scattered around are sprigs of fresh herbs and a small dish of flaky sea salt, all presented on a weathered wooden table that enhances the homemade warmth of these classic dinner rolls.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">180ml warm milk (about 38°C/100°F)</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">For lamination:</li><li class="ingredients-single-item">170g cold unsalted butter</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg beaten with 1 tablespoon water (egg wash)</li><li class="ingredients-single-item">15g melted butter for brushing (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Ruler or measuring tape</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. Warm the milk to about 38°C (100°F) - it should feel just warm to the touch, not hot. Sprinkle the yeast over the milk, add 1 teaspoon of the sugar, and let it stand for 5-10 minutes until foamy. This activation step ensures your dough will rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, egg, and the 60g of softened butter. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should spring back when lightly pressed with your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size. The slow rise develops flavor and improves the texture of your finished rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare your lamination butter. Place the 170g cold butter between two sheets of parchment paper and use a rolling pin to flatten it into a roughly 15cm x 15cm (6-inch x 6-inch) square. The butter should be cold but pliable. Return to the refrigerator until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled, gently punch it down and transfer to a lightly floured surface. Roll it into a 30cm x 30cm (12-inch x 12-inch) square. Place the butter square in the center at a 45-degree angle (like a diamond in a square). Fold the corners of the dough over the butter to completely enclose it, pinching the seams to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll the dough into a rectangle approximately 30cm x 45cm (12-inch x 18-inch). Fold the dough into thirds like a letter, bringing the bottom third up and the top third down. This is your first "turn." Wrap the dough in plastic wrap and refrigerate for 30 minutes. This resting period allows the gluten to relax and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the dough from the refrigerator and place it on your work surface with the open ends to the left and right. Roll it out again to a 30cm x 45cm (12-inch x 18-inch) rectangle and repeat the letter fold. Wrap and refrigerate for another 30 minutes. These folding techniques create the delicate, flaky layers that make crescent rolls so special.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After the final rest, roll the dough into a large circle about 40cm (16 inches) in diameter and about 5mm (1/4 inch) thick. Use a pizza cutter or sharp knife to cut the circle into 16 equal wedges, like you're cutting a pizza. Start by cutting into quarters, then each quarter into four equal wedges.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Working with one wedge at a time, gently stretch the wide end slightly and roll from the wide end toward the point, creating the classic crescent shape. Place the rolls on baking sheets lined with parchment paper, with the tip tucked underneath to prevent unraveling. Curve the ends slightly inward to form the crescent shape. Leave about 5cm (2 inches) between each roll to allow for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cover the shaped rolls with a clean kitchen towel and let them rise in a warm place for about 30-45 minutes, until puffy but not quite doubled in size. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before baking, gently brush the rolls with egg wash for a beautiful golden shine. Be careful not to press too hard, as this could deflate your carefully risen dough.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 12-15 minutes, until the rolls are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach about 88°C (190°F) if you're using a thermometer. If they're browning too quickly, loosely cover with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For an extra touch of richness, brush the hot rolls with melted butter as soon as they come out of the oven. Transfer to a wire rack to cool slightly. These rolls are best enjoyed while still warm, when the layers are at their flakiest and the centers are perfectly tender. Store any leftovers in an airtight container for up to 2 days, or freeze for up to a month.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Crescent Rolls Recipe?

Classic crescent rolls require all-purpose flour, active dry yeast, sugar, salt, warm milk, egg, and butter. The lamination process needs cold butter, while finishing touches include egg wash and optional melted butter for brushing on the hot rolls for extra richness.

How to cook Crescent Rolls Recipe at home?

Learn how to cook Crescent Rolls Recipe by mastering the lamination technique that creates those signature flaky layers. After preparing and resting your yeasted dough, you'll fold cold butter into it using a series of folds, then cut the rolled dough into triangles, shape them into crescents, and bake until golden brown at 190°C for 12-15 minutes.

Why is my crescent roll dough not rising properly?

Dough that doesn't rise is often due to inactive yeast (check expiration date), milk that's too hot (which kills yeast), or a too-cold rising environment. Ensure your milk is just warm (38°C/100°F), your yeast foams before adding, and place dough in a warm, draft-free spot for rising.

Can I prepare laminated crescent roll dough in advance?

Yes! Prepare the dough through the lamination process, then wrap tightly and refrigerate for up to 2 days or freeze for up to 1 month. If frozen, thaw overnight in the refrigerator. Shape, rise, and bake as directed when ready. This makes fresh-baked rolls more convenient.

What's the difference between croissants and crescent rolls?

Though similarly shaped, croissants contain more butter and undergo more lamination folds, creating an extremely flaky, airy texture. Crescent rolls have fewer layers, a softer, breadier interior, and slightly sweeter flavour. Croissants are traditional French pastry, while crescent rolls are their simpler American cousin.

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Best homemade crescent rolls with easy-to-follow lamination technique for bakery-quality results every time.", "prepTime": "PT2H30M", "cookTime": "PT15M", "totalTime": "PT2H45M", "keywords": "homemade crescent rolls, flaky dinner rolls, buttery laminated dough, breakfast pastry", "recipeYield": "16", "recipeCategory": "Bread", "recipeCuisine": "French", "nutrition": { "@type": "NutritionInformation", "calories": "180 calories", "carbohydrateContent": "20 g", "proteinContent": "3 g", "fatContent": "10 g", "saturatedFatContent": "6 g", "cholesterolContent": "35 mg", "sodiumContent": "220 mg", "sugarContent": "2 g", "servingSize": "1 roll" }, "recipeIngredient": [ "375g all-purpose flour", "7g active dry yeast (1 packet)", "60g granulated sugar", "5g salt", "180ml warm milk (about 38°C/100°F)", "1 large egg, at room temperature", "60g unsalted butter, softened", "170g cold unsalted butter (for lamination)", "1 egg beaten with 1 tablespoon water (egg wash)", "15g melted butter for brushing (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Activate Yeast", "text": "Begin by activating your yeast. 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The slow rise develops flavor and improves the texture of your finished rolls." }, { "@type": "HowToStep", "name": "Prepare Butter", "text": "While the dough rises, prepare your lamination butter. Place the 170g cold butter between two sheets of parchment paper and use a rolling pin to flatten it into a roughly 15cm x 15cm (6-inch x 6-inch) square. The butter should be cold but pliable. Return to the refrigerator until needed." }, { "@type": "HowToStep", "name": "Encase Butter", "text": "Once the dough has doubled, gently punch it down and transfer to a lightly floured surface. Roll it into a 30cm x 30cm (12-inch x 12-inch) square. Place the butter square in the center at a 45-degree angle (like a diamond in a square). Fold the corners of the dough over the butter to completely enclose it, pinching the seams to seal." }, { "@type": "HowToStep", "name": "First Turn", "text": "Roll the dough into a rectangle approximately 30cm x 45cm (12-inch x 18-inch). Fold the dough into thirds like a letter, bringing the bottom third up and the top third down. This is your first 'turn.' Wrap the dough in plastic wrap and refrigerate for 30 minutes. This resting period allows the gluten to relax and the butter to firm up again." }, { "@type": "HowToStep", "name": "Second Turn", "text": "Remove the dough from the refrigerator and place it on your work surface with the open ends to the left and right. Roll it out again to a 30cm x 45cm (12-inch x 18-inch) rectangle and repeat the letter fold. Wrap and refrigerate for another 30 minutes. These folding techniques create the delicate, flaky layers that make crescent rolls so special." }, { "@type": "HowToStep", "name": "Shape Rolls", "text": "After the final rest, roll the dough into a large circle about 40cm (16 inches) in diameter and about 5mm (1/4 inch) thick. Use a pizza cutter or sharp knife to cut the circle into 16 equal wedges, like you're cutting a pizza. 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Store any leftovers in an airtight container for up to 2 days, or freeze for up to a month." } ], "url": "https://www.whatsbaking.co/recipes/crescent-rolls-recipe", "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "184" }, "review": [ { "@type": "Review", "author": "Elise Dubois", "datePublished": "2024-09-10", "reviewBody": "Flaky perfection on first try! These crescent rolls were exceptional - the lamination technique created perfect buttery layers. My guests thought I bought them from a bakery!", "name": "Bakery Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Takashi Yamamoto", "datePublished": "2024-09-12", "reviewBody": "Better than store-bought tubes! I've been intimidated by laminated dough but the step-by-step instructions made it surprisingly manageable. The results were worth every minute of effort.", "name": "Worth the Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Martinez", "datePublished": "2024-09-14", "reviewBody": "Family devoured entire batch immediately! I doubled the recipe thinking we'd have leftovers for breakfast, but they disappeared during dinner. Perfect balance of buttery richness and lightness.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-09-16", "reviewBody": "Perfect lamination, amazing buttery layers! I've tried several crescent roll recipes and this one is superior. The detailed instructions on the turns really helped achieve that professional texture.", "name": "Superior Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-09-18", "reviewBody": "These have become a Sunday dinner tradition now! My technique improves every time, but even my first batch was delicious. They freeze beautifully - I always make a double batch to have some ready for last-minute meals.", "name": "New Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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