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Best Ever Crescent Rolls

My daughter and I have cranked out dozens of homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls. —Irene Yeh, Mequon, Wisconsin
  • Total Time
    Prep: 40 min. + chilling Bake: 10 min./batch
  • Makes
    32 rolls

Ingredients

  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup butter, cubed
  • 1/4 cup honey
  • 3 large egg yolks. room temperature
  • 2 tablespoons butter, melted

Directions

  • Combine 1-1/2 cups flour, yeast and salt. In a small saucepan, heat milk, cubed butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg yolks; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn dough 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 45 minutes.
  • Punch down dough. Cover and refrigerate overnight.
  • To bake, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 14-in. circle; cut each circle into 16 wedges. Lightly brush wedges with melted butter. Roll up from wide ends, pinching pointed ends to seal. Place 2 in. apart on parchment-lined baking sheets, point side down. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes.
  • Preheat oven to 375°. Bake until golden brown, 9-11 minutes. Remove from pans to wire racks; serve warm.
    Freeze option: Immediately after shaping, freeze rolls on parchment-lined baking sheets until firm. Transfer to a freezer container; return to freezer. Freeze up to 4 weeks. To use, let rise and bake as directed, increasing rise time to 2-1/2 to 3 hours.
Editor's Note: To make filled crescent rolls, sprinkle dough with filling of choice immediately after brushing with butter; shape and bake as directed.
Chive Crescents: Divide 2/3 cup minced fresh chives between two circles of dough.
Orange-Pecan Crescents: Toss 1 cup finely chopped pecans with 1/3 cup sugar and 4 teaspoons grated orange zest; divide mixture between two circles.
Cranberry-Thyme Crescents: Toss 1 cup finely chopped dried cranberries with 2/3 cup finely chopped walnuts and 2 teaspoons minced fresh thyme leaves; divide mixture between two circles.
Nutrition Facts
1 unfilled roll: 104 calories, 4g fat (3g saturated fat), 28mg cholesterol, 107mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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