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Best Easy Crescent Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 2 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 crescent rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Best Easy Crescent Rolls recipe yields soft, fluffy, and buttery crescent rolls that are perfect for any occasion. The homemade dough is simple to prepare with basic ingredients and makes delicious rolls with a golden, tender crust. Ideal as a side for meals or as a delightful snack fresh from the oven.

Ingredients

For the Dough

  • ½ cup milk
  • 2 tbsp sugar
  • 1 ½ tsp yeast
  • 4 tbsp unsalted butter
  • 1 egg
  • 2 cups all-purpose flour
  • ½ tsp salt

For Brushing

  • Half and half (for brushing)

Instructions

  1. Warm the Milk: Warm the milk in a saucepan over medium heat until it feels warm to the touch, but not as hot as bath water. Remove the pan from heat to prevent overheating.
  2. Dissolve Sugar and Yeast: Whisk the sugar and yeast into the warm milk until fully dissolved. Add the butter and stir until it melts with the residual heat. Whisk in the egg until incorporated.
  3. Combine Dry Ingredients: In the bowl of a stand mixer, mix together the flour and salt. Make a well in the center of the flour mixture.
  4. Create Dough: Pour the milk mixture into the flour well and use a fork to roughly combine into a sticky dough.
  5. Knead the Dough: Attach the dough hook to the mixer and knead the dough for 5 minutes until it becomes smooth and sticky.
  6. First Rise: Cover the bowl tightly with plastic wrap or a shower cap and place it in a warm spot to rise for about 1 hour until the dough doubles in size.
  7. Shape the Dough: Turn the dough onto a floured surface, dust the top with flour, and press it out into a large circle roughly the size of a personal pizza.
  8. Cut into Wedges: Using a sharp, floured knife, cut the dough circle into 12 wedges by dividing it into quarters, then each quarter into three wedges.
  9. Roll into Crescents: Starting from the widest edge, roll each wedge into a crescent shape and place them spaced apart on parchment-lined baking trays. Cover loosely with plastic wrap and let them puff for 30 minutes.
  10. Preheat Oven: Preheat the oven to 400°F (200°C).
  11. Brush and Bake: Brush each roll with half and half to give them a golden finish. Bake in the preheated oven for 12 minutes or until puffed and golden brown.
  12. Cool and Serve: Transfer crescent rolls to a cooling rack and enjoy warm, or serve at room temperature.

Notes

  • Ensure the milk is warm, not hot, to avoid killing the yeast.
  • Dough should be sticky but manageable; add minimal extra flour if too wet.
  • Allowing the rolls to puff before baking ensures fluffier texture.
  • Half and half brushing gives a shiny, golden crust; you can substitute with milk or egg wash if preferred.
  • Serve rolls fresh for best taste; they can be reheated briefly in the oven.

Find it online: https://evelynscooking.com/best-easy-crescent-rolls-recipe/