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Easy Crescent Rolls

Soft, buttery crescent rolls made from scratch with a simple enriched dough.
Prep Time1 hour 30 minutes
Cook Time15 minutes
Total Time1 hour 45 minutes
Servings: 32 rolls

Ingredients

  • 3 1/2 cups all-purpose flour
  • 25 g active dry yeast (1 oz)
  • 1/3 cup water warm
  • 3/4 cup milk warm
  • 1 1/2 tablespoons sugar
  • 2 eggs
  • 1 teaspoon salt
  • 4 tablespoons butter softened (for dough)
  • 4 tablespoons butter very soft, for spreading on dough rounds
  • 1 1/2 tablespoons butter melted, for brushing tops

Instructions

  • In a large bowl, whisk together the flour, sugar, and salt.
  • Dissolve the yeast in the warm water until it begins to foam, then add it to the flour mixture.
  • Add the warm milk and eggs, then mix until a shaggy dough forms.
  • Work in the softened butter and knead the dough by hand or with a mixer until smooth and soft, about 8–10 minutes.
  • Cover the bowl with a clean towel and let the dough rise in a warm spot until doubled in size, about 1 hour.
  • Punch the dough down and divide it into two equal pieces; form each piece into a ball.
  • On a lightly floured surface, roll each ball into a round about 16–17 inches (40–43 cm) in diameter.
  • Spread about 2 tablespoons of very soft butter over each dough round using the back of a spoon.
  • Cut each round into 16 equal triangles using a pizza cutter or sharp knife.
  • Roll each triangle from the wide end toward the tip to form crescents, tuck the tip under, and place on a parchment-lined baking sheet with the ends curved under.
  • Let the shaped rolls rise for about 20 minutes while you preheat the oven to 400°F (200°C).
  • Brush the tops of the risen rolls with the melted butter.
  • Bake for 14–18 minutes, until the rolls are puffed and golden brown.
  • Remove from the oven and transfer to a wire rack to cool for a few minutes before serving.

Equipment

  • large mixing bowl
  • Measuring cups and spoons
  • Rolling Pin
  • pizza cutter or sharp knife
  • Baking Sheet
  • Parchment Paper
  • Wire Rack

Notes

  • The warm liquids should be comfortable to the touch, not hot.
  • Knead until the dough is smooth and elastic.
  • Do not over-flour the surface when rolling.
  • Tuck the tip under each roll to prevent unrolling while baking.