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 dinner 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

Why You Should Make Homemade Crescent Rolls

  • Homemade yeast rolls are so much better than what you can buy off the grocery store shelves or make from a can!
  • These crescent rolls are made with real butter and you can taste the difference.
  • They freeze well, so you can make and bake ahead of time.
  • You’ll look like a rock star when you’re asked where you bought them and you can answer that you made them!!!

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 crescent 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, this recipe for dinner rolls was fabulous after defrosted and gently warmed.

Buttery Homemade Crescent Rolls in a white serving bowl

Tips for Making These Dinner Rolls

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 rolls 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.
  • Buy quality butter and check your yeast expiration before you start. Nothing worse than mixing your dough and it doesn’t rise!

Frequently Asked Questions

Can These Rolls Be Made Ahead?

Yes, you can partially bake and freeze as mentioned above, plus you can also fully bake and store in an airtight container in the freezer for up to 3 months. A freezer Ziploc bag works well, just make sure they’re completely cooled and remove excess air from the bag before sealing.

How Long will Leftovers Keep?

Fresh rolls can be left in an airtight container up to 3 days and a couple of days longer in the refrigerator. They can be frozen for 3 months.

How Do You Revive Leftover Rolls?

If they’re at room temperature or in the fridge, just a quick warming in the microwave or oven will rejuvenate your rolls. A few seconds is all they need! They can also be wrapped in foil and warmed in a 350-degree oven for 5-10 minutes. If they’re frozen, defrost first, then warm.

More of the Best Rolls Recipes

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

Buttery Homemade Crescent Rolls

Buttery Homemade Crescent Rolls

Prep Time 30 minutes
Cook Time 26 minutes
Total Time 56 minutes
Yield 16 rolls

A homemade version of the buttery crescent rolls you love!

Ingredients

  • 3/4 cup skim milk
  • 16 tablespoons 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

Nutrition Information:

Yield:

16

Serving Size:

1 roll

Amount Per Serving: Calories: 247Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 312mgCarbohydrates: 28gFiber: 1gSugar: 4gProtein: 5g

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