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Crescent Rolls

Course Appetizer, Bread, Side Dish
Cuisine American, Southern
Keyword crescent-rolls-recipe, homemade-crescent-rolls
Prep Time 30 minutes
Cook Time 10 minutes
Rise time 4 hours
Total Time 4 hours 40 minutes
Servings 24 servings
Calories 144kcal

Ingredients

  • 1 1/4 cups lukewarm water (110-115°F)
  • 2 (0.25 oz each) packets active dry yeast
  • 1/2 cup unsalted butter melted, plus additional 2 Tbsp melted to brush tops
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 3 large eggs beaten
  • 4 1/2 cups bread flour or all purpose flour

Instructions

  • To Make Dough: In a small bowl, mix together 1/4 cup lukewarm water with yeast. Set aside to bloom for 5-8 minutes. It should become frothy and bubble.
  • Add yeast mixture to the bowl of a stand mixer fitted with a dough hook. To the bowl add remaining 1 cup water, 1/2 cup melted butter, granulated sugar, beaten eggs and salt. Mix on low just until well combined.
  • On low speed, gradually add flour 1/2-1 cup at a time to the bowl. After all of the flour is added, increase to medium and knead for 2 minutes or just until the flour has fully incorporated. (The dough will be softer and may be slightly sticky but don’t add any extra flour.) Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes.
  • After 30 minutes, gently punch down dough to release air and gently pull it away from the sides. Brush a separate large bowl with vegetable oil, and transfer dough to bowl. Cover with plastic wrap sprayed with cooking spray. Chill in the refrigerator for 2-3 hours, no longer than 3 hours. (This allows the flavor of the dough to intensify.)
  • To Assemble: Line a large baking pan or two standard size baking pans with parchment paper sprayed with cooking spray.
  • Remove dough from refrigerator and turn out onto a lightly floured surface turning to coat kneading just until it's no longer sticky. Divide into 2 even halves. Using a floured rolling pin roll out each dough half into a circle similar to a pizza crust, ⅛-¼ inch thick (add flour to rolling pin if dough is sticking). Use a pizza wheel or pastry cutter to cut into 12 equal size triangles.
  • Tightly roll each triangle beginning at the widest edge to form the crescent. Place on the baking sheet, point side down at least 2 inches apart. Cover with a damp towel and allow to rise in a warm draft free place for 2 hours or until doubled in size (Rise time will depend on the ambient temperature.)
  • To Bake: Preheat the oven to 375°F. Uncover crescent rolls and brush with 2 tablespoons melted butter. Bake for 7-10 minutes or until lightly golden brown. Brush with additional butter and serve immediately.

Notes

Please note these key steps:
The dough rests for 30 minutes initially, it's then chilled for 2-3 hours to allow the yeast to bloom in the dough and intensify the flavor. After forming into the crescents, they rise again on the pan for 2 hours or until doubled before baking. 

Nutrition

Serving: 1serving | Calories: 144kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 107mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 152IU | Calcium: 8mg | Iron: 1mg