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Homemade Crescent Rolls
Homemade Crescent Rolls
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Prep Time:
90 minutes
Cook Time:
13 minutes
Total Time:
223 minutes
Irresistibly buttery and flaky homemade crescent rolls that will make you forget about the canned version. Addictively tender and easy to pull-apart.
Ingredients:
  • 1/4 cup (46g) warm water, about 110°F
  • 1/4-ounce package (7g) active dry yeast
  • 2 tablespoons plus 1/4 teaspoon sugar, divided
  • 2 3/4 cups (372g) all-purpose flour, plus more for dusting
  • 2 1/4 teaspoons (7g) kosher salt
  • 2 sticks (226g) unsalted butter, cold, divided
  • 1/2 cup (107g) whole milk, at room temperature, plus more for brushing
  • 1 large egg, at room temperature, well beaten
  • Neutral oil, for greasing the bowl
  • 2 tablespoons unsalted butter, melted (optional)
Instructions:
  • Activate the yeast: Combine warm water and yeast in a small bowl, stir to dissolve. Add 1/4 teaspoon sugar and allow to sit until foamy, about 5 to 10 minutes. Look for bubbling to ensure yeast is active.
  • In a spacious bowl, gently blend the flour, salt, and remaining 2 tablespoons of sugar.
  • Integrate cold butter: Incorporate 10 tablespoons (141g) of butter, cut into 1/2-inch pieces, into the flour mixture. Keep the remaining 6 tablespoons (85g) at room temperature to soften. Gently toss the butter in the flour mixture using your hands. Swiftly pinch and squish the flour-coated butter until it resembles pea-size pieces, ensuring the butter doesn't melt. Create a well in the center.
  • Combine the milk, egg, and proofed yeast in the well. Stir with a rubber spatula until a shaggy dough forms. Use your hand to bring the dough together into one mass; it will be soft and sticky with visible bits of butter. Avoid adding more flour or over-kneading.
  • Allow the dough to rise in the refrigerator: Lightly grease a large bowl, preferably the one used for mixing the dough. Place the dough in the bowl and cover it with plastic wrap. Let it rise in the fridge for 1 to 18 hours. While waiting, prepare a small sheet pan that fits in your freezer by lining it with parchment paper.
  • To create flaky layers in the dough, follow these steps: Start by lightly dusting a clean work surface with flour, then place the chilled dough on it. Sprinkle a bit more flour on top. Roll out the dough into a 15x10-inch rectangle, making sure it's about 1/4 inch thick, with the longest side facing you. Spread a thin layer of 1 1/2 tablespoons of softened butter over the dough, then sprinkle a little more flour on top. Fold the left third of the dough over the center, followed by the right third over that, creating a trifold. Transfer the dough to a sheet pan, cover with plastic wrap, and chill in the freezer for 5 to 10 minutes until the butter firms up. Repeat this process three more times, chilling the dough for about 15 minutes after the final trifold. The dough should be firm yet flexible for rolling.
  • Line two sheet pans with parchment paper and set aside for baking.
  • Split the dough: Place the chilled dough on your work surface with the long side facing you. Use a sharp knife to slice it in half crosswise, resulting in 2 pieces approximately 5x5 inches each. Refrigerate one piece while you work with the other.
  • Prepare the dough: Dust your work surface with a touch of flour. Roll out the dough into a 12x6-inch rectangle, 1/4 inch thick, placing the long side facing you. Use a sharp chef's knife to slice it into 6 rectangles measuring 2x6 inches. Cut each rectangle in half diagonally to form 12 triangles.
  • To shape the dough: Place a triangle on your work surface with the point facing away from you. Make a shallow 1/4-inch slit in the center of the base of the triangle. Gently pull apart each side of the base to help elongate and form the crescent roll. Roll the base away from you towards the point, tucking the point underneath. Curve the ends to shape the roll into a crescent. Transfer onto a baking sheet that can hold 12 rolls. Repeat with the remaining dough and spread evenly on the sheet. Cover with plastic wrap and leave at room temperature while working on the rest of the dough.
  • Allow the rolls to proof at room temperature for 1 to 1 hour 15 minutes, until they have nearly doubled in size. Test readiness by gently poking one - if it springs back slowly but retains a slight indentation, they are ready to bake.
  • Preheat the oven to 375°F and position racks on upper and lower thirds.
  • Lightly coat the tops of each roll with whole milk using a pastry brush.
  • Bake the rolls until they are puffed and golden brown, rotating the sheet pans halfway through, for 13 to 15 minutes.
  • Serving suggestion: Place hot rolls on wire racks, brush with melted butter, and serve warm. Store any leftovers in a resealable bag or airtight container at room temperature for up to 3 days. To reheat, place rolls on a sheet pan and warm in a 325°F oven for about 5 minutes. Enjoy!

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