Homemade Crescent Rolls

 Homemade Crescent Rolls

Watch the video for this recipe:

This is a great recipe for light, fluffy and buttery homemade crescent rolls. Perfect to have them served right out from the oven to Thanksgiving dinner table. I will definitely repeat this recipe to serve them not only on holidays but for breakfast too. They are just delicious, hardly can stop not eating too many.

 

Related Posts:

Cinnamon Rolls

Poppy Seed and Walnut Rolls

Barbeque Sweet Rolls

 

 

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  • Makes 32 rolls
  • 3 1/2 cups flour
  • 25 g fresh yeast (2 1/4 tsp active dry yeast or 2 tsp of instant yeast)
  • 1/3 cup water, warm
  • 3/4 cup milk, warm
  • 1 1/2 tbsp sugar
  • 2 eggs
  • 1 tsp salt
  • 4 tbsp butter, softened
  • Filling
  • 4 or 5 tbsp butter, softened
  • Topping
  • 1 1/2 tbsp butter, melted
Directions
  1. In a large bowl, mix flour with sugar and salt. Dissolve the fresh yeast in the warm water and add to the flour mixture. Add eggs and milk, mix everything together. Add the butter and knead until the dough is smooth and soft. Cover with a clean dish towel and let it rise for about 1 hour in a warm area, until doubled in size.
  2. Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface roll each part into a 16 to 17 inch round, using a rolling pin. With the back of a spoon, spread about 2 tbsp of very soft butter onto the dough round. Using a pastry wheel cutter cut the round into 16 triangles (like slicing a pizza). 
  3. Start rolling each triangle into crescents, starting from the outside edge of the triangle. Once rolled, curve the edges and place on a greased baking tray with the tip tucked down and under the roll. Repeat rolling with the rest of the triangles. Let them rise for about 20 minutes. Melt additional 1 1/2 tbsp butter and brush the tops of the rolls with melted butter.
  4. Preheat the oven to 400F (200C). Bake for 14-18 minutes until puffed and golden brown. Let them cool on a wire rack few minutes before serving.
 Homemade Crescent Rolls-1
 Homemade Crescent Rolls-2
 Homemade Crescent Rolls-3
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Nutrition facts 1 Roll - Calories:93, Fat:4.2 g, Saturated Fat:2.5 g, Carbohydrates:11.6 g, Sugar:0.9 g, Fiber:0.5 g, Protein:2.3 g, Cholesterol:22 mg, Calories from Fat 37, Sodium 106 mg,Vitamin A 3%, Calcium 1%, Vitamin C 0%, Iron 5%, Nutrition Grade B-, Percent Daily Values are based on a 2,000 calorie diet.
On November 04, 2011 at 11:00 am, Kiri W said...
Wow, these look utterly perfect! I can imagine the flavor with a bit of butter and jam... mmm!
On November 04, 2011 at 11:31 am, cristina said...
These are amazing. I think I'm gonna try them over the weekend.
On November 04, 2011 at 12:00 pm, Jenn @ Baking Jenn's Blog said...
I made some of these a while back and was surprised at how easy it was to make them. Mine didn't look nearly as pretty as yours, though. I didn't let mine rise as long as you did, so that's probably why.
On November 04, 2011 at 04:14 pm, Leeyong said...
Great looking rolls! What is the equivent of instant yeast to fresh yeast? thank you1
Re:
I usually don't use instant yeast or active dry yeast, but as I read 2 tsp of active dry yeast or 1 1/2 tsp instant yeast would be just enough for the amount of flour used.
On November 04, 2011 at 09:07 pm, Anna said...
Will have to say goodbye to my Thanksgiving Dinner Rolls to give way to your Crescent Rolls Recipe. I admit, by the looks they go with just about anything. Have to start practicing the recipe, to make them really perfect by Thanksgiving. Great post!
On November 04, 2011 at 09:21 pm, Vegan Bakerista said...
these look delicious! have any tips for making them vegan?
On November 04, 2011 at 10:21 pm, Sherie @ Maameemoomoo said...
These looks absolutely gorgeous!!
On November 05, 2011 at 03:43 pm, Emily @ Life on Food said...
Oh my 32 rolls. I think I will save this till Thanksgiving to feed the whole family. They certainly look melt in your mouth good!
Re:
There are 32 rolls, but they are not big. In fact if you make them any other day, you can freeze some of them and use them only when needed.
On November 05, 2011 at 11:25 pm, Jenn said...
Yum - they look perfect!
On November 06, 2011 at 07:24 pm, Amy's Cooking Adventures said...
These look wonderful, thanks for sharing!
On November 07, 2011 at 03:14 pm, Elyse @The Cultural Dish said...
Wow! These look so perfect! I've always just used the pre-made ones but yours are so beautiful that they have inspired me!
On November 21, 2011 at 12:25 pm, Willa@ArmstrongFamilyFare said...
These are absolutely beautiful! Thanks for sharing!
On December 09, 2011 at 01:17 am, Valerie said...
does the dough freeze well? I am looking for a good homemade replacement to store-bought crescent roll dough seeing as it is not available where I live. If I were to freeze the dough, how long do you think I could keep it for? Also, is the extra butter inside essential, or just for flavor? They look fantastic!
Re:

I didn't try freezing the dough so I can not say how it will be. What I did was to freeze some of the baked crescent roll and when I needed them just took them out and let them  few hours at room temperature. There were as good, like freshly baked. My opinion is that the inside butter is important, not just for the flavor but to help creating that croissant look, with separate layers. 

On January 04, 2012 at 08:19 pm, Courtney said...
Yum! I am never going back to refrigerated crescent roll dough! :)
On January 15, 2012 at 10:49 am, Stefanie said...
Your crescent rolls look perfect and your photo of them is beautiful!
On January 28, 2012 at 12:43 pm, Anne Tilitzky said...
They look soo good and i can't wait to try them!!!
On March 24, 2012 at 06:24 pm, Julie said...
It says 25 grams yeast which I believe is equal to 6 tsp. Is that correct?
Re:

No.. it's not correct. I used 25 grams of FRESH yeast, which is the right amount of fresh yeast used for about 3 or 4 cups of flour. If you want to use active dry yeast as I know 2 tsp would be just enough for this amount of flour. Hope it helped.  If any other questions, let me know. 

On March 26, 2012 at 11:50 am, Julie said...
No, I was trying to calculate what 25 grams to teaspoons is since I have nothing that measures in grams. I looked for equivalents online and it said 6 tsp. Just seemed like a lot of yeast. I had fresh yeast not instant quick or such.
Re:

I see. 6 tsp of fresh yeast would be too much. 3 tsp of fresh yeast would be enough for this amount of flour. 

On June 11, 2012 at 08:28 pm, Gary said...
Excellent rolls.. I used a little honey with the butter, and they turned out PERFECT!! Have used this recipe numerous times, always with excellent results, with raves from the dining masses..
Re:

I am glad you like them. We are pretty in love with them too:) I have to try using honey too, I'm sure they are delicious this way. 

On June 17, 2012 at 08:44 pm, Katie said...
How long would you say you typically kneed the dough? I just made these and they were not light and fluffy. They overwhelmingly tasted of flour and were very heavy. Please help! Thanks so much :)
Re:

I've never looked at the clock to see how much I knead the dough but I would say somewhere between 5 to 10 minutes. I am not sure what you mean by "overwhelmingly tasted of flour" , they are made with flour -  but tastes good and they taste of butter too. They are much better than a regular bread, lighter and fluffy,  bot not as light and fluffy as a croissant as they are not croissants. It is somewhere between. Make sure not too use too much flour so they don't get too heavy.    It's nice how the interior is separated because of the butter.  If any other questions, please feel free to ask, I am here to help. Hope you will try them once more, maybe next time will be better. My family and I really love these and didn't consider them heavy but try not too eat to many at once as they contain butter. 

On August 25, 2012 at 01:24 pm, Erika said...
This is my first successful attempt at yeast bread!!!!!! Thanks for sharing
Re:

I am very glad you tried this recipe and that it was a success. I love it too. In case you try any other of my  recipes  let me know your opinion. Thanks for your comment. 

On September 08, 2012 at 08:06 pm, Ashley said...
Do you know if white whole wheat flour would substitute well? Perhaps reduce the amount of flour a bit?
Re:

I don't see why whole wheat flour wouldn't work. I would use both, half and half. I think this is the way I will make them next time. 

On September 17, 2012 at 04:40 am, Tracy said...
Made these today and they were wonderful. Made them 2 different sweet breakfast treats though, so instead of plain butter inside, I mixed in some cinnamon sugar as well to make Cinnamon Crescent Rolls. I drizzled over an icing made with confectioners sugar, milk, butter, and vanilla. With the other half, I put in a small bit of Nutella, without any butter. They both were AMAZING! The perfect thing for a brunch buffet, or a special breakfast treat! Thanks for the recipe. Oh...and I used 2 1/4 tsp. of active dry yeast, and it was the perfect amount. :)
Re:

Thank you for your comment. I am sure they were both amazing, with either cinnamon or Nutella. These are very good ideas, I will have to try them too.  Yes, 2 or 2 1/4 tsp of active dry yeast is just perfect for the amount of flour used.  Let me know if you try any other variations. 

On October 26, 2012 at 08:50 pm, Jennifer said...
Would this recipe work as a veggie pizza crust if you didn't cut them into triangles? I currently use the store bought crescent rolls but thoughtI'd like to try this.
Re:

I am not sure if this would work as a pizza crust, but what I am definitely sure is that this recipe of pizza crust is very good and would work very well. http://homecookingadventure.com/recipes/mushroom-pizza. Let me know if you try it. 

On October 27, 2012 at 11:56 am, Kody said...
What kind of flour do you use for this recipe? All purpose or unbleached bread flour?
Re:

I used all purpose, but probably unbleached bread flour works as well. Whatever flour you have in house is good. 

On November 22, 2012 at 02:21 am, julie said...
Can you let the dough rise, then bake the next day?
Re:

I don't know for sure, I didn't try it. I wouldn't do that, I'd better make them in advance and warm them a little bit before serving. 

On December 20, 2012 at 08:48 pm, Sonja said...
Just finished a batch. My family devoured them. My 7 year old said I have to make these everyday. Would a double or triple batch work so I could have some left to freeze?
Re:

yes, of course it would work if you double or triple  the recipe, you just need the patience to do all the work :). I am very glad you and  your family loved these. 

On December 31, 2012 at 11:06 am, Susan said...
These look bakery-perfect! I'd love to try them. Wishing you a wonderful New Year!
On January 09, 2013 at 12:32 pm, Kim said...
I used these to make Chicken Roll Ups (found here: http://www.jennablogs.com/2010/09/chicken-roll-ups.html). I had been using the recipe as is with canned crescent rolls, but this was way better! I did not get them to brown, but that's purely aesthetic anyways. Terrific recipe, can't wait to use them for regular crescent rolls too.
On January 26, 2013 at 02:43 pm, Reema said...
These rolls are awesome. I tried once and now making again. I used organic unable ached flour and it come out perfect.my kids love them.
Re:

Reema, I am glad you and your family loved these. Indeed they are delicious, I really love them too.  Thank you so much for your comment, I really appreciate . 

On February 02, 2013 at 09:15 am, deana said...
i am wanting to make these home made cresent rolls to use for things such as pigs in blanket and mainly stuffing things into? now being home made would i put the hot dog int he raw crescent let it rise then bake? similiar to a store bought one that i would just use and bake?
Re:

Yes you can definitely fill them with different stuff, don't know about letting the dough rise with hot dog, how will you be able to roll them after? But I am sure the dough will rise, and you can make like small buns if you won't be able to roll:)

On February 06, 2013 at 10:33 am, Barbie said...
Do I use plain flour or bread flour for these cresent rolls?
Re:

All purpose is fine but you can also use bread flour. If you use bread flour you might need to add more water if you feel it needs more. 

On March 28, 2013 at 03:13 pm, Lindy said...
So bummed! This recipe looked fabulous, but was a total failure! My dough was so sticky that it was hard to knead and the rising never really happened, so they're really dense. Rolling out the dough was nearly impossible. What did I do wrong? I live in a hot, humid climate and always have a hard time with my baked goods, but can't figure out why.
Re:

Hey:) sorry for the late answer. Don't know why it didn't work out for you, but we can think of some of the reasons. If it didn't rise means the yeast was not good. What kind of yeast did you use and how much? I am really sorry at that time I didn't make intermediary pictures so you can see the consistency of dough, but it is a dough easy to work with, especially if you dust your working surface with a little flour. It shouldn't have been sticky. Did you use the right amount of flour? It is possible to be the flour itself, maybe you should change the type of flour (another brand) and see if this works better.

The fact that you live in a hot humid climate it should have made the dough rise faster.  Just read about that problem that others who live in a humid hot area has encountered and I noticed it is an important  important  factor to take in count as you might need to reduce the liquid the recipe requires or add more flour. 

http://community.kingarthurflour.com/content/adjusting-bread-recipes-hothumid-weather

So I guess you will have to add more flour or less liquid, to get the right consistency because of the climate and make sure you use a good yeast. 

Let me know if  this helped you and if you have any other questions don't hesitate to ask me.

On April 01, 2013 at 06:26 pm, Kathy said...
I just made these for dinner with my 6 year old daughter. We substituted 1 1/2 cups of the white flour for whole wheat flour. They came out delicious and were easy to make. The family loved them. Thanks.
Re:

Thank you for this comment:) I am sure they were delicious, great you made them with a part of whole wheat flour, for more nutritious  rolls:)

On April 02, 2013 at 04:34 pm, Lindy said...
2nd go: This time I used all your measurements above, but used bread flour and a new package of yeast. (The other package was dated that it was still good, but I didn't want to risk a second failure.) Things went so much better this time! The dough was easy to work with, didn't require the dusting of flour, and rose beautifully! I've just pulled them out of the oven and the rolls are light and fluffy. Thank you so much for the recipe and advice!
Re:

Hey:) You did good using bread flour, this type of flour usually requires more liquid, so according to the climate you have there this was perfect. 

Re:

I am glad they came out better this time, they do worth the effort. 

On April 03, 2013 at 11:02 pm, Karis said...
Just made this recipe tonight and loved it. I was worried when I ended up with a very wet dough, but after incorporating a little flour into it while kneading it turned out ok. I used half the dough for crescent rolls and the other for a crescent veggie pizza, which is so much better than the Pillsbury version!
Re:

So glad to hear this:) Thank you Karis for your comment. Crescent Veggie Pizza sounds soo good. Will try it too, thanks for the idea. 

On April 29, 2013 at 11:05 am, saeede said...
hi I like to make this recipe,one cup=250 ml?please change it in grams
Re:

I used 1 cup of 240 ml. I will try to make the conversion in grams as soon as possible. I will let you know.

On June 19, 2013 at 09:54 am, Vidya said...
These were delicious. So soft and goes good with anything..even on it's on with coffee or tea. This is a keeper. Thanks for sharing?
On July 19, 2013 at 03:25 am, Tammy said...
These look delicious! I can't wait to make some! Do you think I can use this recipe to make some of the other food that you can make with Pillsbury dough? Like putting ham and cheese in them? If I do that, would you recommend letting the dough rise for 20 minutes, then put in the ham and cheese or put them in first and let them rise?
Re:

I think that could work well with ham and cheese, I would put them first and then let them rise all together for 20 minutes. Let me know if you try this and how they turned out:) 

On July 26, 2013 at 04:20 pm, Virginia M. said...
I made these today for lunch and they came out amazingly good! I'd recently seen a recipe for crescent rolls with a cream cheese and fruit filling but it required Pillsbury Crescent Roll dough that I can't find here where I live in Costa Rica. I decided to look for a recipe from scratch and yours was the first one that popped up on Google, and for good reason I can see. It's an incredibly easy and quick recipe and the results are beautiful and delicious. I chose to make this first trial run savory though and used garlic butter for the filling and for brushing on top, also put some Mozzarella and Parmesan inside as well since I was making Spaghetti and Meatballs for lunch. Let's just say my family devoured them and were asking for more, hahaha! Thanks so much for this great recipe, I can't wait to make it again with all sorts of other fillings.
On September 10, 2013 at 07:51 pm, Marci C. said...
Made these today. I couldn't eat them (celiac), but my husband had 4 right out of the oven. Very soft and light. I thought 16 made them too small so made the second round into 12. Perfect.
On November 15, 2013 at 04:24 pm, Allyssa said...
I am currently trying to make this but do not have a rolling pin...any ideas? Do you think I could just make them into roll shapes and bake them that way?
Re:

Yes.. you can make the roll shapes.. but you won't get those layers in this case. They will still be delicious. 

On November 25, 2013 at 04:11 pm, Karla said...
sounds great! Pretty much how I remember my grandma showing me... I think we boiled water and put that pot in the warm oven to "proof" the dough. I don't read that in your instructions though? What eliminates that step? Also, when you say "warm place" how warm are we talking? Should I warm the oven up a little? The only other warm place I would have is close to a heating vent...
Re:

Hi Karla, nice to meet you. You have the name my older daughter has:)

You can make as your grandma showed you, she used that  method to provide moisture for the "proofing" dough , as she kept it in the warm oven and she didn't want to let it dry.  This method is very good, if your house for instance is very cold and the dough would rise very hard at room temperature. I usually keep it somewhere near the stovetop, and it is working fine for me as my house is pretty warm too. The way you choose to rise it, either at room temperature or in the oven is up to you according to your conditions. 

A warm place to let bread dough rise should be a place that is between 80 to 84°F. 

If you want to use the oven for rising your dough, heat the oven at the lowest setting for one or two minutes, then turn it off. The oven temperature should not exceed 90°F during the rising time. Place a pan of very warm water toward the back of the oven to provide moisture, which keeps the dough soft during rising. Place the covered bowl or pan of dough on the center rack and close the door.

Hope this answer  helps.

On December 22, 2013 at 08:00 am, Chris said...
I just made this dough to replace canned crescent rolls. I am using it to roll up little smokies with brown sugar and real bits of bacon for tiny appetizers. This dough came out beautifully. I made it before I went to bed and in the morning the dough had risen very nicely. Thanks for posting such a great, easy recipe! Definitely a keeper!
Re:

Thank you so much for your appreciation so glad you loved this recipe. Maybe you will try some other of my recipes too:) Wish you a Happy New Year.

On March 21, 2014 at 10:13 am, Akacia H. said...
Would you happen to know if gluten free all purpose flour would work with this recipe?
Re:

I haven't tried a gluten free flour yet, but as long as you use yeast I am sure it may work. Let me know if you give them a try. You made me curious.

On May 04, 2014 at 07:21 pm, mark c. said...
made the recipe and only made half into crescent rolls....used the other half and made 9 dinner rolls....best rolls i have ever made. 16 crescent and 9 dinner rolls gone in 30 minutes. thank you
Re:

Mark I am so glad  you used this recipe for your rolls. I really love this recipe too.We are only 4 but our crescent rolls do not stay more than 1 day :) Thanks for your comment and hope you will try some other of my recipes. 

On July 17, 2014 at 06:52 am, unum said...
Amazing recipe. I tried these Crescent Rolls and they have turned out great.
Re:

So glad you tried my recipe and let me know. Hope you will try some others too:)

 

On July 30, 2014 at 04:59 pm, Laurie said...
These sounds great! I have a recipe for a taco pizza, that uses them and I'm out. I was happy to find your recipe. Also, rather than going to the bother of boiling water to test the dough, to see if it will rise, Try this.. I add about 1 1/2 teaspoon of sugar to my warm water & the yeast. Wait about 3-4 min. As long as I get the yeast sponge, then I was able to "proof" my yeast and the dough will raise. This checks your yeast quality as well as the temperature of the water (to make sure your didn't kill the yeast) I always test it, and it's never failed me yet! Hope this helps! Hope that helps!!
On August 05, 2014 at 12:03 pm, Carrie said...
I was wondering if I could sub honey for white sugar?
Re:

Yes..I think you can try with honey too.. though I ne'vever tried .. or if you don't want to use sugar.. just don't  add any at all..

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