Homemade Crescent Rolls Recipe

Many of us have fond baking memories from childhood that revolved around a can of classic Pillsbury Crescent Rolls. There was something deliciously special about how the crescent roll dough elevated pigs in a blanket, fashioned a beef Wellington-esque style of meatloaf, or made everyone's favorite holiday baked brie a breeze. Yet, despite these redeeming qualities, I was always slightly terrified of the unpredictable pop when opening the crescent can, not to mention the long list of ingredients on the backside. This homemade crescent rolls recipe will show you that making freshly-baked crescents from scratch is easier than you think. Tender and a touch flaky, these rolls are packed with buttery flavor and subtle sweetness. They might just be your new favorite for holiday meals or making any day feel a bit more tasty.

This homemade crescent roll dough is supple and versatile. Not only can you use it for making crescents, but it is easy to shape into braided knots or cloverleaf rolls. What makes the crescents stand out are those characteristic layers, which are caused by lamination with fat (butter) incorporated within the dough. Once you have the hang of rolling out and rolling up the crescents, you can put the dough to good use for all of your favorite crescent roll recipes.

The ingredient list for this homemade crescent rolls recipe is short and sweet, but the outcome tastes so much better than those crescents in a can. To start, you will need whole milk, granulated sugar, unsalted butter, and sea salt. Once these components are combined, you will add active dry yeast. To complete the dough, you will need a large egg and all-purpose flour — both for mixing and for dusting your kneading surface. Additional melted unsalted butter is used throughout the process to create layers of fat within your dough for a tender and slightly flaky outcome.

In a small saucepan over medium-low heat, warm the milk just until small bubbles appear around the edges.

Add the sugar, butter, and salt to a stand mixer bowl, then pour in the warm milk and stir until the butter is melted.

Sprinkle on the yeast, stir, and let it stand to dissolve and become foamy (about 10 minutes).

Add the egg and 2 cups of flour.

Use the dough hook to begin mixing the dough, gradually adding the remaining flour until incorporated.

Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.

Place the dough in a large, oiled bowl and cover.

Allow the dough to rise until doubled (about 1.5 hours).

Line 2 baking sheets with parchment paper.

Punch the dough down and divide it in half.

Shape the dough into 2 balls. Return one ball to the oiled bowl and cover.

Roll the other ball into a circle about 12 inches in diameter.

Brush on a thin layer of melted butter.

Cut the circle into quarters, then cut each quarter into 3 wedges.

Beginning at the wide end, roll up each wedge, then curve the ends toward one another to form a crescent.

Beginning at the wide end, roll up each wedge, then curve the ends toward one another to form a crescent.

Repeat the process with the remaining dough, then brush all of the rolls with some of the remaining melted butter.

Preheat the oven to 400 F while the rolls proof for 20 minutes.

Bake the crescent rolls one pan at a time for 10-12 minutes or until golden brown, then move them to a cooling rack and brush them with the remaining melted butter while still hot.

Serve the crescent rolls.

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The good news about this homemade crescent rolls recipe is that you can freeze your rolls both before or after baking, which makes brunch or holiday dinner prep a breeze. To have freshly baked crescent rolls at any time, simply prepare the dough to the point of shaping the rolls, then freeze them in a single layer on a parchment-lined baking sheet that is loosely covered with plastic wrap. Once the rolls are frozen, you can transfer them to ziplock bags or an airtight container to free up space in your freezer. The night before baking the rolls, return the appropriate amount to a prepared baking sheet and let them thaw covered overnight in the refrigerator. Before baking, allow the rolls to proof at room temperature until slightly puffed. Continue on with the recipe steps from there.

Having a ziplock bag or container full of pre-baked rolls in your freezer is also wonderful. Simply remove the amount of rolls that you want to use, wrap them in a layer of foil, and gently reheat them in a 350 F oven. This is the perfect way to have "freshly baked" homemade crescent rolls whenever the craving strikes.

Although this homemade crescent roll dough is easy to handle and versatile to work with, knowing how to get the most out of your dough will make the whole process run smoothly. First, give your dough adequate opportunities to both proof and rest. This will help to relax the gluten structure in the dough just enough to allow for rolling and shaping. If you find that your dough is "shrinking" when you try to roll it out, give it a 10-minute rest break (keeping it covered with a damp towel or back in its proofing bowl). This should make rolling and stretching the dough more achievable. 

When shaping your crescents, keep the dough tight and push towards the outer edges while rolling it up. This will make it easier to shape the curve of the crescent. If the dough seems too thick, use your rolling pin to thin out the individual wedges first. Most of all, don't skimp on the butter. A rich buttery flavor is essential, and the butter contributes to the tender, flaky texture.

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