Buttery Homemade Crescent Rolls

Here is my tried-and-true recipe for homemade crescent rolls, with a simple dough that’s rich with butter and yields perfectly flaky layers every single time. These rolls have become such a staple at our dinner table that my kids now call them “mom’s special crescents.”

These rolls are always the first thing to disappear at family dinners, and I usually end up making a double batch because everyone wants to take some home. And let’s be honest – there’s nothing better than a warm crescent roll straight from the oven with a pat of melting butter, right?

What Kind of Flour Should I Use?

For homemade crescent rolls, regular all-purpose flour is your best friend. While bread flour will give you chewier results and cake flour will be too soft, all-purpose flour hits that sweet spot for creating rolls that are both tender and structured. Store brands work just fine here, but if you want to get specific, look for all-purpose flour with a protein content between 10-12% – brands like King Arthur, Gold Medal, or Pillsbury are all solid choices. Just make sure your flour is fresh (not expired) and hasn’t absorbed any funky odors from your pantry, as this can affect the taste of your rolls. When measuring, either use a kitchen scale for the most accurate results, or spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.

Options for Substitutions

While some ingredients are essential for these rolls, there are a few substitutions you can try:

• Instant yeast: You can use active dry yeast instead of instant, but you’ll need to proof it first in the warm water with a pinch of sugar. Wait about 5-10 minutes until it’s foamy before proceeding with the recipe.
• Whole milk: 2% milk works fine here, or try using plant-based milk like soy or oat milk. Just make sure it’s unsweetened and at room temperature.
• All-purpose flour: Bread flour can be used for a chewier texture. You can also use up to 1 cup of whole wheat flour mixed with 3 cups all-purpose, but know your rolls won’t be as light and fluffy.
• Butter: For the dough, you need real butter for the best results – margarine won’t give you the same texture. For the topping, you could use melted margarine or even brush with egg wash instead.
• White sugar: You can swap in honey (use about ⅓ cup) or light brown sugar (same amount), but don’t skip the sweetener as it helps feed the yeast and adds flavor.
• Eggs: For each egg, you can substitute with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water), but the texture might be slightly different.

Watch Out for These Mistakes While Baking

The temperature of your ingredients plays a crucial role in making perfect crescent rolls – using milk or water that’s too hot will kill the yeast, while too cold liquids won’t activate it properly, so stick to 110°F/45°C for best results.

Another common mistake is rushing the proofing process – these rolls need proper time to rise (usually 1-1.5 hours for the first rise and 30-45 minutes after shaping), and cutting this time short will result in dense, heavy rolls instead of light and fluffy ones.

When rolling out the dough, avoid using too much flour on your work surface as excess flour can make your crescents tough – instead, use just enough to prevent sticking.

For the flakiest texture, make sure your butter is truly at room temperature (not melted) when mixing into the dough, and don’t skip the final brush of melted butter right after baking – this gives your crescents that irresistible golden shine and soft crust.

What to Serve With Crescent Rolls?

These soft, buttery crescent rolls are perfect for just about any meal, but they really shine when served alongside hearty soups or stews where you can use them to soak up all the good stuff. At breakfast or brunch, I love serving them warm with different spreads like honey butter, jam, or cream cheese. They also make great sandwich rolls – try filling them with ham and cheese, chicken salad, or your favorite deli meats. For holiday dinners, these rolls are perfect for mopping up gravy and sauces from your plate, especially alongside roasted meats or casseroles.

Storage Instructions

Keep Fresh: These homemade crescent rolls stay fresh at room temperature for up to 2 days when stored in an airtight container or sealed plastic bag. For best results, place a paper towel in the container to absorb any excess moisture and keep them from getting soggy.

Refrigerate: Want to keep them longer? Pop them in the fridge in an airtight container for up to 5 days. Just remember that the texture might become a bit firmer, but they’ll still taste great!

Freeze: These rolls are perfect for freezing! Once completely cooled, place them in a freezer bag, squeeze out the air, and they’ll keep for up to 3 months. I like to freeze them in smaller portions so I can thaw just what I need.

Warm Up: To enjoy your stored rolls, warm them in the oven at 350°F for about 5 minutes, or give them a quick 10-15 seconds in the microwave. They’ll taste almost as good as fresh from the oven! If frozen, let them thaw at room temperature first.

Preparation Time	20-30 minutes
Cooking Time	12-14 minutes
Total Time	2-3 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2800
• Protein: 40-50 g
• Fat: 140-150 g
• Carbohydrates: 300-320 g

Ingredients

• 1 tbsp instant yeast
• 1/2 cup warm water (110°f)
• 1/2 cup whole milk
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1 tsp salt
• 2 eggs
• 4 cups all-purpose flour
• 3 tbsp unsalted butter, melted (for brushing on top)

Step 1: Activate the Yeast

• 1 tbsp instant yeast
• 1/2 cup warm water (110°F)

In the bowl of a stand mixer or a large mixing bowl, combine the warm water (110°F) and instant yeast.

Let it sit for about five minutes, or until the yeast dissolves and begins to foam.

This step ensures your yeast is active and will help the dough rise properly.

Step 2: Prepare the Milk Mixture

• 1/2 cup whole milk
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1 tsp salt

In a microwave-safe medium bowl, combine the whole milk, softened butter, granulated sugar, and salt.

Microwave for about a minute, then stir until the butter and sugar are fully melted.

If the mixture becomes too hot, let it cool to lukewarm before using to prevent killing the yeast.

Step 3: Combine Wet Ingredients and Add Eggs

• butter-milk mixture from Step 2
• yeast mixture from Step 1
• 2 eggs

Pour the lukewarm butter-milk mixture into the bowl with the activated yeast.

Mix thoroughly until combined, then whisk in the eggs until the mixture is smooth and well incorporated.

Step 4: Form and Knead the Dough

• 4 cups all-purpose flour
• combined dough mixture from Step 3

Gradually add about 3¾ cups of the all-purpose flour to the wet mixture, mixing on low speed (or by hand) until a soft dough forms.

If making by hand, transfer the dough to a lightly floured surface and knead for 6-8 minutes until smooth and elastic.

If using a mixer, knead with the dough hook until the same consistency is reached.

I like to keep a little extra flour on hand in case the dough is sticky—add just enough to make it manageable.

Step 5: Let the Dough Rise

Place the kneaded dough in a greased bowl, turning it over once to coat the surface and prevent sticking.

Cover loosely with a clean cloth and let the dough rise in a warm place for 1½ to 2 hours, or until it has doubled in size.

Once risen, punch the dough down gently to release air.

Allowing the dough to rise fully makes the rolls extra fluffy—don’t rush this step!

Step 6: Shape the Crescent Rolls

• dough from Step 5

Lightly flour your work surface.

Divide the dough in half and shape each portion into a ball.

Roll each ball into a 12-inch round, then cut each round into 16 wedges.

Starting from the wide end, roll up each wedge to form a crescent shape.

Place the rolls ½-1 inch apart on an oiled or buttered baking sheet.

Cover lightly with a kitchen towel and let rise again for about 30 minutes, or until puffy.

Step 7: Bake the Crescent Rolls

• 3 tbsp unsalted butter, melted (for brushing on top)
• shaped rolls from Step 6

Preheat your oven to 400℉.

Just before baking, brush the tops of the rolls with melted butter.

Bake in the preheated oven for 12-14 minutes, or until golden brown.

Serve warm, brushing with more melted butter if desired.

For a shiny, flavorful finish, I always like to add an extra brush of melted butter right after they come out of the oven.