Easy Homemade Crescent Rolls

Easy Homemade Crescent Rolls

Delicious, easy homemade crescent rolls, that are the perfect sidekick for your Winter soup.

Winter, for me, is just one long soup season. We eat a lot of comforting bowls of soup to combat the months of winter. I have collected a long list of hearty soup recipes, and they are often dinner for us. When it comes to having soup for dinner though, I always feel the need for a little something to put on the side. Just to dress it up a bit. These easy homemade crescent rolls are always a favourite.

I like to bake them up and freeze the extras (already baked), but you can also freeze the shaped dough and bake them off fresh as needed. Simply shape and place on a baking sheet, then pop the baking sheet-full into the freezer until they’re firm. Move to a freezer bag to store. To bake, take out a few and allow to thaw, then rise a bit on a baking sheet, covered with sprayed plastic wrap. Bake as usual and enjoy.

Crescent rolls are also perfect for some great variations. Add some garlic powder to the melted butter and brush on when they are hot from the oven. Add a bit of shredded cheese to the inside before rolling up (delicious, but the cheese does tend to run out the ends a bit, making a lovely baked cheese puddle around them. I think we can agree, though … not a bad thing ;). You could also sprinkle the tops with shredded cheddar or Parmesan half way through baking.

Easy Homemade Crescent Rolls

Cook’s Notes for Easy Homemade Crescent Rolls

These rolls are best served fresh and hot from the oven with a big smear of butter. If you’ve made them ahead, you can re-heat by placing on a baking sheet and placing in a 350° oven for a few minutes, or just microwave.

This recipe makes 16 rolls, but you can easily double the dough recipe and make 32 rolls in one batch (to freeze). Simply cut the dough in half after the first rise and make two circles.

Easy Homemade Crescent Rolls

Easy Homemade Crescent Rolls

Easy Homemade Crescent Rolls

Course: Bread
Cuisine: American
Keyword: homemade crescent rolls recipe, Thanksgiving roll recipes
Prep Time: 1 hour 45 minutes
Cook Time: 20 minutes
Total Time: 2 hours 5 minutes
Servings: 16 rolls
Energy: 112 kcal
Author: Jennifer
Makes 16 rolls. You can double the recipe to make two circles/32 rolls. These rolls freeze well, both after being baked or after being shaped. For a fun variation, add some garlic powder to the melted butter for brushing after they're baked, or sprinkle some grated Cheddar or Parmesan on top half-way through baking.
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Ingredients

  • 1/2 cup warm water
  • 1/2 cup warm milk or evaporated milk
  • 1 Tbsp. dry active or instant yeast
  • 2 Tbsp. white sugar
  • 1 tsp. salt 1 1/4 tsp. if using unsalted butter
  • 1/2 of a beaten egg approx.
  • 2 Tbsp. butter at room temperature (plus more for brushing)
  • 2 Tbsp. vegetable or other neutral oil
  • 2 1/2 cups all-purpose flour plus more as needed
  • 2-3 Tbsp. butter melted, for brushing after baking

Instructions

  1. In a stand mixer fitted with the paddle attachment or a large mixing bowl, stir in warm water, warm milk and add yeast. Let stand 5 minutes, then add the sugar, salt, butter, vegetable oil, egg, and 1 cup of the flour.
  2. Stir or mix on low speed until ingredients are wet, then mix 2 minutes more at medium speed. Scrape down the sides of the bowl and switch to kneading hook.
  3. Add 1 more cup of the flour, mix on low speed until ingredients are combined. Add 1/4 cup flour again, mixing on low speed until dough comes together. Add additional flour if your dough is still too wet. Dough should be soft, not overly sticky, and not stiff.
  4. Spray a large bowl and place dough into it, covering with plastic wrap. Allow it to rise in a warm place until the dough doubles in size (45-60 minutes, approx).
  5. Once the dough has risen, place your dough on a lightly floured surface (that you can cut on), then roll into a 16-inch diameter circle. Using a pizza cutter or sharp knife, cut the dough into 16 even slices (cut in half horizontally, then vertically, then cut each quarter in half again, then each of 8 pieces in half again).
  6. Roll each triangle of dough in, starting from the wide end and tuck the small point slightly underneath. Place rolls on parchment-lined baking sheet.
  7. *** IF DESIRED, FREEZE ON BAKING SHEET UNTIL FIRM AND THEN STORE IN A FREEZER BAG TO BAKE LATER. TO BAKE, ALLOW TO THAW THEN RISE AT ROOM TEMPERATURE ON A BAKING SHEET, COVERED WITH SPRAYED PLASTIC WRAP AND THEN BAKE ***
  8. Cover with plastic wrap that has been sprayed with cooking spray on the underside and allow to rise until puffy (30 minutes or so).
  9. Preheat oven to 375° F. . When rolls are ready to be baked, bake for 15-20 minutes or until golden-brown and sound hollow when tapped. Brush with melted butter while still hot. Variation: Mix 1/4 tsp. garlic powder with melted butter before brushing.
 

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18 Comments



  • Hi Jennifer,
    I’m happy to find your web site. I’m going to make them this weekend. I just wonder how warm is the water and the milk. Thanks for the recipe!

    • Hi Vivian, the temperature should be in the range suggested by the yeast you are using. For active dry yeast, in the 110F range. Instant yeast can take a little more heat – 115-120F. Hope that helps :)

  • Crescent Rolls that looks AND tastes delicious? BE MY VALENTINE. Pinning this awesome recipe

  • I tried to make these once… if I recall, from a Martha Stewart recipe, and they were dismal. And it was for Thanksgiving. Phooey! These are lovely and sound simple! I’m stuck at work, it’s snowing, and I’m reading blogs about what I wish I had on my table at home for dinner :) Soup sounds good too!

    • I know the feeling, Sophie. Snowing here as well (again!). Wouldn’t it be great if all these things we read about magically showed up on our table as soon as we got home ;)

  • The rolls look great. Do you think I can make buttermilk ones but just swapping out the milk? You have a great site and I am glad I found it. Thanks

    • Hi Julie and thanks :) Absolutely, you can swap out the milk for buttermilk. If you find they’re not buttermilk-y enough, you can replace the water with buttermilk as well.

      • P.S. I usually add a pinch of baking soda when baking yeast things with buttermilk. It’s supposed to neutralize the acidity of buttermilk, that can affect the rising ability of the yeast.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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