Crescent Rolls

Soft and fluffy homemade crescent rolls made from scratch with simple ingredients. These buttery, golden rolls bake up light and tender with a melt-in-your-mouth texture, perfect served warm with butter and honey. A classic comfort food bread recipe for holidays, Sunday dinners, and family meals.

📝 Ingredients

• 1 1/4 cups lukewarm water (110-115°F)
• 2 (0.25 oz each) packets active dry yeast
• 1/2 cup unsalted butter (melted, plus additional 2 Tbsp melted to brush tops)
• 1/2 cup granulated sugar
• 1 tsp salt
• 3 large eggs (beaten)
• 4 1/2 cups bread flour or all purpose flour

👨‍🍳 Instructions

1. 1To Make Dough: In the large bowl of a stand mixer fitted with the dough hook, stir together 1/4 cup lukewarm water with yeast. Let bloom for 5-8 minutes. It should become frothy and bubbles should form on top.
2. 2To the bowl add remaining 1 cup water, 1/2 cup melted butter, granulated sugar, beaten eggs and salt. Mix on low just until well combined.
3. 3On low speed, gradually add flour 1/2-1 cup at a time to the bowl. After all of the flour is added, increase to medium and knead for 2 minutes or just until the flour has fully incorporated. (The dough will be softer and may be slightly sticky but don’t add any extra flour.) Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes.
4. 4After 30 minutes, gently punch down dough to release air and gently pull it away from the sides. Brush a separate large bowl with vegetable oil, and transfer dough to bowl. Cover with plastic wrap sprayed with cooking spray. Chill in the refrigerator for 2-3 hours, no longer than 3 hours. (This allows the flavor of the dough to intensify.)
5. 5To Assemble: Line a large baking pan or two standard size baking pans with parchment paper sprayed with cooking spray.
6. 6Remove dough from refrigerator and turn out onto a lightly floured surface turning to coat while kneading just until it's no longer sticky. Divide into 2 even halves.
7. 7Using a floured rolling pin roll out each dough half into a 8-10-inch circle similar to a pizza crust, ⅛-¼ inch thick (add flour to rolling pin if dough is sticking). Use a pizza wheel or pastry cutter to cut into 12 equal size wedges.
8. 8Tightly roll each triangle beginning at the widest edge to form the crescent. Place on the baking sheet, point side down at least 2-inches apart. Cover with a damp towel and allow to rise in a warm draft free place for 2 hours or until doubled in size (Rise time will depend on the ambient temperature.)
9. 9To Bake: Preheat the oven to 375°F. Uncover crescent rolls and brush with 2 tablespoons melted butter. Bake for 7-10 minutes or until lightly golden brown. Brush with additional butter and serve immediately.