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Buttery Homemade Crescent Rolls

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Buttery Homemade Crescent Rolls are a made from scratch crescent rolls recipe that you will want to make again and again because these tender, flaky, buttery rolls will be devoured!

I started baking these incredibly delicious Buttery Homemade Crescent Rolls years ago. My kids (including the big kid, my hubby) have always loved crescent rolls from a can. This made from scratch crescent rolls recipe trumps those by a mile!!!

Buttery Homemade Crescent Rolls on a white plate with a red handled knife

Buttery Homemade Crescent Rolls

When planning for the holidays, most times I grab some freshly baked rolls from the market. Homemade everything is just not feasible! Who has time for that? But this year, I planned ahead. I baked up these flaky, buttery rolls and popped half of them in the freezer for the holidays. Packed in a freezer zip-top bag with most of the air removed, these buttery crescent rolls from scratch were fabulous after defrosted and gently warmed.

Buttery Homemade Crescent Rolls in a white serving bowl

Butter Rich Dough

There is loads of butter in this lovely yeasted dough. It will take a little extra flour to roll it out, but that’s OK. The most difficult part of this recipe is the planning.

There is the first 3 hour proofing time, then a long 8-12 hour stint in the fridge. When that resting period is finished, the formed, then the uncooked buttery crescent rolls are brought to room temperature and baked.

Cook’s Illustrated also offers another option for this crescent roll recipe, to pre-bake only 4 minutes at 350º and then pop them in the freezer. These partially baked rolls can be defrosted and fully baked for 12-16 minutes when you need them.

These crescent rolls from scratch are worth the effort! Just plan ahead and treat your family to the ultimate holiday dinner roll. They’ll bring back memories of how much you loved crescent rolls as a kid, but SO much better!!

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Giveaway!

Today, I’m offering a fabulous KNIFE BLOCK Giveaway. Zwilling has generously sponsored this wonderful gift!!! Open to those with a US mailing address, 18 years and older, please.

This giveaway is now CLOSED.
Zwilling Pro 7 Piece Knife Block

I will be hosting a giveaway on each of the first twelve days of December.  Check out my blog, Instagram page, and Facebook page to find the daily giveaway (the daily giveaway will be rotated through each of these sites)!

A couple of things you’ll need to make the buttery homemade crescent rolls recipe:

 

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Buttery Homemade Crescent Rolls

A homemade version of the buttery crescent rolls you love!

  • Author: Liz Berg
  • Prep Time: 30 minutes
  • Cook Time: 26 minutes
  • Total Time: 56 minutes
  • Yield: 16 rolls
  • Category: Bread, Rolls, Yeast Bread
  • Method: Mixing, Baking
  • Cuisine: American

Ingredients

  • 3/4 cup skim milk
  • 16 tablespoons (2 sticks) butter, cut into 16 pieces
  • 1/4 cup sugar
  • 3 eggs
  • 4 cups flour
  • 1 teaspoon instant yeast (I use Red Star Platinum Yeast)
  • 1 1/2 teaspoons salt
  • 1 egg white, beaten with 1 tsp water (for glazing the rolls before baking)

Instructions

  1. Heat milk, butter, and sugar in 4-cup Pyrex measuring cup until butter is mostly melted and mixture is warm.. Whisk to combine. Beat eggs lightly in medium bowl. Drizzle in about ⅓ of the milk mixture, whisking to combine. Slowly whisk in the rest of the milk mixture.
  2. Using stand mixer fitted with paddle, mix flour and yeast together on low speed until combined, about 15 seconds. Add egg mixture in steady stream and mix for about 1 minute. Increase speed to medium and beat for 1 minute; add salt slowly and continue beating until stronger webs form, about 3 minutes longer. (Dough will remain loose rather than forming cohesive mass.) Transfer dough to large, lightly greased bowl, cover tightly with plastic wrap and let rise at room temperature until dough doubles in size and surface feels tacky, about 3 hours.
  3. Line rimmed baking sheet with plastic. Sprinkle dough with flour (no more than 2 Tb) to prevent sticking and press down gently to deflate. Transfer dough to floured counter and press into rough rectangle shape. Transfer rectangle to prepared baking sheet, cover with plastic, and refrigerate for 8 to 12 hours.
  4. Transfer dough rectangle to lightly floured counter and line baking sheet with parchment paper. Roll dough into uniform 20 by 13-inch rectangle. Cut dough in half lengthwise, then cut each rectangle into 8 triangles, trimming edges as needed to make uniform triangles. Before rolling crescents, elongate each triangle of dough, stretching it an additional 2 to 3 inches in length. Starting at wide end, gently roll up dough, ending with pointed tip on bottom, and push ends toward each other to form crescent shape. Arrange crescents in 4 rows on prepared sheet; wrap baking sheet with plastic and refrigerate for at least 2 hours or up to 3 days.
  5. Remove baking sheet with chilled rolls from refrigerator and let rise at room temperature until they feel slightly tacky and soft and have lost their chill, about 1 hour.
  6. Thirty minutes before baking, adjust oven racks to lower-middle and lowest positions, place a second rimmed baking sheet on lower rack, and preheat oven to 425°F. Bring 1 cup of water to boil on stovetop. Lightly brush risen crescent rolls with egg white mixture. Working quickly, place baking sheet with rolls on upper rack, then pour boiling water onto rimmed baking sheet on lower rack and close oven door. Bake for 10 minutes, then reduce oven temperature to 350°F and continue baking until tops and bottoms of rolls are deep golden brown, 12 to 16 minutes longer. Transfer rolls to wire rack, let cool for 5 minutes, and serve warm.

Notes

Adapted from Cook’s Illustrated

Buttery Homemade Crescent Rolls collage for pinterest
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16 comments on “Buttery Homemade Crescent Rolls”

  1. These crescent rolls look so soft and amazingly delicious. I bet you can’t stop just eating one or two.

  2. Your Crescent Rolls look divine! Inspiration indeed to pass up the can kind and try yours =) Ps Hope I win those fabulous knives and kitchen scissors =)

  3. Very nice Liz! Believe it or not, I just made my first batch of the store bought ones recently. I’m sure these are amazing:@)

  4. Dear Lizzy, these crescent rolls look fabulous and perfectly complete the holiday spread…I know they wouldn’t last long on my table. Wonderful giveaway too!. xo, Catherine

  5. This looks like the perfect crescent roll Liz. So flaky and buttery; I have no doubt these disappear faster than the main course.

  6. Oh Liz, don’t you know carbs are my ultimate weakness?! (Even more so than chocolate…) I would absolutely inhale these beauties!

  7. I just want to sink my teeth in a couple of these buttery crescent rolls. Love how flaky they are. I know my boys would inhale these in nanoseconds. Sharing, of course!

  8. Love the extra butter-i-ness of these rolls, Liz. They would be perfect to add to holiday tables! Thanks for the nice giveaway opportunity!

  9. Buttery & DEEEElish! WOW. xx

  10. Wow…you are the Queen of Baking? So lovely looking, Liz.

  11. I love crescent rolls. I love pulling them apart and their wonderful buttery flavor. When I ate hot dogs I use to love rolling them inside and baking them with cheese. Those were the days when I could eat everything. These look great!

  12. Great recipe, Liz! These would disappear faster than I could make them, a must make recipe! Thanks!

  13. Great that you have been so organised you were able to schedule in making your own rolls. Yes, it sounds like a lot of butter but I’m sure these have been inspired by the French croissant and the French certainly have no fear of butter xx

  14. Beautifully executed Liz, these do look lovely. I’d love one right now.

  15. Hey this looks so delicious im a new follower! Look forward to more posts! http://www.acreativepath.net

  16. I love how buttery these look and so perfect for any Holiday or special occasion!

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