Homemade Crescent Rolls
Delightful fluffy and buttery crescent rolls that are easy to make, perfect for any meal or gathering.
Ingredients
Dough Ingredients
- 4 cups All-Purpose Flour Flour for the dough.
- 2 ¼ teaspoons Active Dry Yeast Yeast for leavening.
- 1 cup Warm Water (110°F) Water to activate the yeast.
- 1/4 cup Sugar To feed the yeast.
- 1 teaspoon Salt Enhances flavor.
- 1/3 cup Unsalted Butter (melted plus extra for brushing) For flavor and richness.
- 1 cup Milk (warm) Adds moisture to the dough.
Instructions
Preparation
- Activate the Yeast: In a bowl, combine the warm water and sugar, then sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until it becomes frothy.
- Make the Dough: In a large mixing bowl, combine the flour and salt. Add the melted butter and milk to the yeast mixture, then pour into the flour mixture. Stir until combined.
- Knead: Lightly flour your countertop and knead the dough for about 5-7 minutes until it’s smooth and elastic. You can also use a stand mixer with a dough hook for this step.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the Rolls: Punch down the risen dough and turn it onto a floured surface. Roll it out into a large circle. Cut the dough into triangles. Roll each triangle from the wider end toward the point.
- Second Rise: Place the rolled crescents on a greased baking sheet. Cover them and let them rise for another 30 minutes.
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until they’re golden brown. Brush with melted butter while still warm.
- Serve: Allow them to cool slightly. Enjoy these homemade crescent rolls warm!
Notes
Customize your flours for added flavor. Don’t rush the rising times for best results. Store leftovers in an airtight container, can be frozen for up to 3 months.