Homemade Crescent Rolls
These homemade crescent rolls are flaky, buttery and easier than you’d think. They are the perfect accompaniment to any holiday meal!
Growing up, there were two ways in which I was acquainted with crescent rolls:
A veggie pizza appetizer that showed up every single year, without fail, on New Year’s Eve; and…
Crescent-wrapped hot dogs (stuffed with American cheese, hopefully) that my mom made on occasion.
I thought that those hot dogs were pretty much the best invention ever for a significant amount of time. In both cases, the crescent rolls were popped out of a can and while there is a place in my heart for each of those recipes, I thought it was high time that I tried my hand at homemade crescent rolls. My husband asked if I could make them a few weeks ago and it was perfect timing with the upcoming holiday. These would be a fantastic stand-in for regular rolls on your Thanksgiving table!
These crescent rolls were significantly easier than I anticipated; the dough is incredibly simple to mix together and it’s not finicky in the least. It results in a soft and buttery brioche-light dough that rose without an issue. Once the dough has doubled in size, you simply roll it out into a circle, slater it in butter and sprinkle it with salt, cut into wedges and roll up each individual crescent roll. They rise again, get brushed with an egg wash and are baked until golden brown.
The rolls are soft with a slight crust on the top and bottom, and fluffy and buttery inside. I guarantee no one at your table would complain when a basket of these are passed around!
If you’ve always loved crescent rolls, you will adore this recipe and find it easier than you imagined!
One year ago: 2014 Thanksgiving Menu
Four years ago: Sweet Potato Pie
Six years ago: Fallen Chocolate Cakes
Homemade Crescent Rolls
Ingredients
For the Dough:
- 7 tablespoons unsalted butter, melted and cooled slightly
- ½ cup (118.29 ml) half-and-half, heated to 110 degrees
- 1 tablespoon instant or rapid-rise yeast
- ¼ cup (50 g) sugar, divided
- 1 egg
- 1 egg yolk
- 2½ cups (312.5 g) all-purpose flour
- 1 teaspoon salt
For the Assembly:
- 1 tablespoon unsalted butter, at room temperature
- ¼ teaspoon (0.25 teaspoon) salt
For the Topping:
- 1 egg white
- 1 teaspoon water
Instructions
- Whisk the melted butter, half-and-half, yeast, and 1 teaspoon of the sugar in a large liquid measuring cup until the yeast dissolves. Whisk in the egg and egg yolk.
- In the bowl of a stand mixer fitted with the dough hook, mix the flour, remaining sugar, and salt on low speed until combined, about 15 seconds. With mixer running on low, add the half-and-half mixture in a steady stream and mix until the dough comes together. Increase the speed to medium and mix until the dough is smooth and comes away from the sides of bowl, about 6 minutes. Turn the dough out onto a clean surface and knead to form a smooth, round ball. Transfer the dough to a greased bowl, cover with plastic wrap, and place in a warm, draft-free spot. Let rise until doubled in size, about 1 hour.
- Turn the dough out onto a lightly floured surface and roll into a 12-inch circle. Spread the softened butter over the dough, sprinkle with the salt, and cut into 12 wedges using a pizza cutter. Roll each wedge starting at the wide end, and arrange (with pointed tip of dough underneath each roll) on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and return to a warm, draft-free spot until doubled in size, about 1 hour. Make-Ahead Note: At this point, the rolls can be refrigerated for up to 24 hours before baking.
- Preheat oven to 350 degrees F. Whisk the egg white and water in a small bowl. Remove the plastic wrap and brush each roll twice with the egg white mixture. Bake until golden brown, about 20 minutes, rotating the baking sheet halfway through cooking. Cool rolls on the baking sheet for 10 minutes before serving. Leftover rolls can be stored in an airtight container at room temperature for up to 2 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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Hello , the directions for the make ahead step are a little confusing. I read though some of the questions and it seems as though you told one person to refrigerate before shaping and another to refrigerate after the second rise ( after shaping) can you please clarify.Â
I already left one message but feel I should clarify since I read some of the other comments. I’m wanting to freeze after fully cooking, not prior to cooking. I bake all my granddaughter’s bread since she cannot eat store-bought due to allergies. Her favorite is your white bread. I bake and freeze and deliver to home. Her mom pulls out of the freezer as needed. Ok to freeze after cooking? Please say yes!!!
Love this recipe. Â Can I freeze these rolls?
Do you use 1 package of dry active yeast for tablespoon?
Hi Michele, 1 tablespoons is more than 1 packet of yeast, so you’ll need two packets and measure it out (one packet of yeast holds 2 ¼ teaspoons while 1 tablespoon = 3 teaspoons).
I want to make a crescent sheets to line pie pans to make asparagus pie and zucchini pie {Pillsbury recipe sort of} any way can the recipe be doubled and if I am making a pie with it can I line the pans and then use them the next day?
Hi Michele, I think that could work!
These are the rolls of my childhood, except we used whole milk rather than half and half. I love your recipe so much! I do get more than a dozen rolls from this recipe by rolling thinner — which just means more buttery layers! What’s not to love?
On your make ahead note you say “At this point, the rolls can be refrigerated for up to 24 hours before baking.” Is that after they’ve risen again for one hour or before?
After they’ve risen.
Thanks Michelle! I’m making you’re dutch apple pie, the November bake along pumpkin roll, and these crescent rolls for Thanksgiving! You are always my go to for recipes and you’ve never steered me wrong! I’ll make sure to take photos and tag!
I made the dough but seemed heavy
With the hot dog rolled up in it
It was like making pizza
But each.slice was rolled up
In a hot dog with cheese
What is “half and half”? I live in South Africa and have never heard of it.
Thank you
Hi Viviane, It’s basically half whole milk and half heavy cream :)
Had fun making these with one of my junior bakers. Wow, they were stunningly beautiful coming out of the oven and tasted even better! Â Urge anyone considering these rolls to start with a double batch. Any less than that is cruel. Thank you for this recipe which will stay in rotation at my house for years to come.Â
Ooh. . .I think I’ll make my own dough to use in your tasty antipasto squares (https://www.browneyedbaker.com/antipasto-appetizer-squares/)since I am not really a fan of the canned stuff and I just got a new stand mixer!
Has anyone tried this recipe using gluten free flour? Â I would love to have GF crescent rolls for all the recipes I can no longer make!
Half and half is it milk how much of the quantity do we have to use it do we get in in India I have just started baking and I will try your recipe
Hi Sajida, Half and half is essentially half milk and half heavy cream. You can use this substitution. Enjoy!
These were absolutely fantastic! I have been on the hunt for a perfect homemade version of these and I have finally found THE one!!!! I just made 2 recipes tonight, this one and the “buttery crescent roll” recipe from Taste of home online and this one was by far the most tender, flaky, light and moist and delicious. (the other one was good too, but this was the clear winner) The butter on the inside with a little salt was a fantastic touch as well! Thanks so much for the amazing recipe! I am so happy to have a fantastic crescent roll from scratch now. I have tried multiple other recipes that I wasn’t too thrilled with and this one is perfect!
What is half and half that you listed in your recipe?
Hi Mercy, It is a common dairy product here in the U.S.; essentially it’s half whole milk and half heavy cream.
I want to make these in advance. The recipe directions say they  can be made ahead and refrigerated for 24 hours. Is that done  before they are shaped into crescents or while still in bulk dough form?
Hi Mary Ann, Before they are shaped (see step #3).
Can you mix this dough in a bread maker? Â
Hi Denise, I’m not sure, as I’ve never used a bread maker.
This was a great recipe and also simple. The product is flaky, buttery biscuits. My family loved them and couldn’t stop eating them. Though, the reason I gave this recipe 4 stars is because you can taste the yeast (or something that tasted like yeast), at least in the ones I made.Â
If you are worried about burning the bottoms, which is a common issue with all these rolls I suggest putting the cookie sheet/pan in the freezer to give the main dough a chance to cook without incinerating the bottom of the pastry. It probably prevents the metal from hitting peak temp for at least a minute-allowing your roll tops to get golden brown
OMGoodness!! I love them all, they are all just so darn cute!! I love the Guitar Onesie though he would need atleast an 18 month size or larger if you have it!
My family does not care for a sweet dinner roll….now, cinnamon rolls, another thing.
Can I just use the 1 tsp sugar to feed the yeast and omit the rest?
Has anyone played with this?
Thank You for your input.
Cheers.
I have not tried adjusting the sugar; let me know how they turn out if you do so!
Hi Michelle, love your site and your recipes! I wanted to double the recipe and not sure if I should also double the yeast or leave that the same? Thanks! Can’t wait to try this one out!
Hi Marie, Yes, if you want to double the recipe, double everything!
These rolls had great flavor. Mine turned out wonderfully soft and delicate on the insides but a little chalky and dry on the exterior. Any suggestions for how to fix this?
Hi Joy, Try to use as little flour as possible when rolling them out and shaping!
Working on these right now but the first rise has been going on for a full 3 hours!!! and still isn’t quite doubled. Hoping the second rise doesn’t take nearly as long
Same thing for me. Anyone know what would cause it to not rise? And is there anything that should be done before continuing with the rest of the process?
Jay- did yours turn out okay?
Oh my gosh, I love crescent rolls, but there just aren’t any tubes of Pilsbury dough in the UK. I can’t wait to try this recipe! You’ve made this recently transported American girl very happy.
These crescent rolls didn’t turn out that great for me. (I’m definitely claiming user error.) They were…dry. My fiancé said the same. Thankfully this was my test run. On thanksgiving I’m going to roll the dough between plastic instead of flouring my surface and wash with butter rather than egg white. Mine were also browned and fully cooked at 16- 17 minutes.
Hi! Question– I make a baked brie every year as a Thanksgiving appetizer. I would LOVE to substitute the frozen phyllo dough that I typically use with this fresh and homemade dough. Do you think it would fair well as a baked brie crust?
Hi Angela, That sounds like a great idea! If you do it, let me know how it turns out!
I’m going to give this a try :) Now I have another question- the point at which you roll out and spread the butter and would normally make your rolls- should I instead just laminate the dough, in other words, spread the butter and then roll it up into one big log for the second rise? Then roll out again and enclose the brie before baking? That’s what I’m thinking- just want to make sure I’m right! Thanks girl!
Hi Angela, I think that would work, let me know how it turns out!
wondering if these rolls would be good with no dairy ingredients- subbing margarine for butter and coconut/soy milk for the half and half
Hi Susan, I have no idea how it would work, but you could try giving it a shot. Let me know how it goes.
I know it’s years after your comment but I was just making these crescent rolls and I have always used margarine (stick) and non dairy milk and it comes out terrific every time.
Whole potatoe? do you mashed and put inside de dough?
Thank you,
Maria
Hi Maria, I’m not sure what you mean? There are no potatoes in this recipe.
I’m now sad that I’ve never made my own crescent rolls before. I’m inspired to start now!
These rolls look delicious and easy to make. One question – how do you roll out the dough into such a perfect circle?
You took the words right out of my mouth! My circles are never even close to that perfect! Do tell your secret…
The dough is really soft and supple, it rolls really easily! I usually just start at the center and roll out in each direction.
I made them and they were so easy and yummy. If I froze them already formed and on the sheet, how would you bake them? Let defrost or bake straight from freezer? By the way, I used margarine and soy milk and they came out delicious.
I would defrost them first. So glad you enjoyed them!
I made a triple batch of the crescent rolls on Friday for my family’s Chanukah party on Saturday night. My grandchildren had fun helping me roll them up. I refrigerated them overnight on baking sheets and baked them fresh right before the party. Yum! Nothing left!
Can this dough be made now and frozen until time to make them for Thanksgiving? These look scrumptious..
That was my question, too. Or should they be frozen already formed?
Hi Sharon, I would freeze them already formed.
If you use the make-ahead tip, how long do they have to be out of the refrigerator before you bake them? Love your recipes and REALLY love the pictures of your little guy.
Yes! My question too!
Hi Sharon, You can bake them straight from the refrigerator.
Thank you! I’ve started buying Immaculate Company’s crescent rolls as it has a fraction of the ingredients Big Brands use. I much prefer scratch baking and cooking when possible. I actually had a thought this weekend wishing I could make them instead of spending $4 for 8 rolls. Ask and you shall receive! I’ve tried several of your recipes these past few months and all have been a great success, thank you!
Hmmm, these look very good. However, our holiday ritual involves burning the first pan of rolls because everyone is busy and then someone gets assigned to watch the second pan. Not sure I could follow tradition with such lovely looking homemade rolls!
Sounds like my house at Thanksgiving. We have had the same can of cranberry sauce in the refrigerator for twelve years. We always forget to put it out.
This is such a great idea! I’m not a fan of lots of processes food and Thanksgiving is often full of opening can . These seem easy to make and are from scratch.
About how long do you knead before dough becomes a ball?
Hi Noreen, Not long at all, maybe a minute or two.
Those look great! It’s been years since I’ve attempted them. I guess I’d better get my apron and my trusty dough board out. Normally I would purchase the canned variety — I know horrible of me — and then encase a round go brie with the dough. It certainly was yummy and I imagine with the rolls being homemade it would be even better!! Buona giornata!
Can you use a hand mixer instead of a stand mixer?
You can make them with a hand mixer or without a mixer at all. Once the liquid ingredients are added and the dough comes away from the sides of the bowl, you’ll need to turn it on to a lightly floured surface and knead for a few minutes until it forms a ball. I plan on kneading the dough about as long as the mixer would have.
Essentially you replace the stand mixer’s ability to knead the dough with elbow grease. Most recipes like this were made without a stand mixer until very recently. My own experience is that it’s more of a chore to use the mixer than to do it “by hand.”
Hi Lynne, Yes, you can!
Wow,perfetti,migliori di quelli del bar,grazie,uno per la colazione lo premdo al bolo,felice giornata