Homemade Crescent Rolls — Damn Delicious

Без кейворда

Homemade Crescent Rolls

No more store-bought crescent rolls! These can be made ahead of time, refrigerated or frozen. It’s so easy, buttery and fluffy!

So for years, well, my entire life actually, I was using the crescent rolls that come in those refrigerated tubes.

Always, always, always.

But, I am frequently asked if I have a homemade recipe.

I honestly didn’t even know you could make a homemade version.

That is, until now.

And after extensive recipe testing with my team, and many failed yet consumed batches of crescent rolls, I think we were able to finally perfect this.

After this, we’ll never be using those refrigerated tubes ever again.

Because you can make this ahead of time, refrigerate or freeze as needed.

So now you really have no excuse!

Homemade Crescent Rolls

Yield: 24 servings

Prep Time: 3 hours

Cook Time: 15 minutes

Total Time: 3 hours 15 minutes

No more store-bought crescent rolls! These can be made ahead of time, refrigerated or frozen. It’s so easy, buttery and fluffy!

Ingredients:

  • 1 1/4 cups warm whole milk (105-110 degrees F)
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons honey
  • 2 1/4 teaspoons active dry yeast
  • 4 cups all-purpose flour, divided
  • 1 large egg, beaten
  • 2 teaspoons kosher salt

Directions:

  1. In the bowl of an electric mixer, combine milk, butter, honey and yeast; let stand until foamy, about 5 minutes.
  2. Add 2 cups flour, egg and salt. Using the dough hook, beat on low speed for 1-2 minutes. Add remaining flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
  3. Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
  4. Gently deflate dough by punching down. Working on a lightly floured surface, divide in half. Roll into 12-inch rounds; cut into 12 wedges. Roll up wedges, starting from the wide end, to form a crescent shape.
  5. Lightly oil a baking sheet or coat with nonstick spray. Place rolls, point sides down, onto the prepared baking sheet. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
  6. Preheat oven to 400 degrees F. Brush tops with butter. Place into oven and bake until golden brown, about 12-14 minutes.
  7. Serve warm.

*MAKE AHEAD: Prepare the dough as directed until step 3. Place into a lightly oiled Ziploc bag in the refrigerator for up to two days. Resume with step 3.

*TO FREEZE: Prepare the dough as directed until step 5. Place rolls in a single layer on a baking sheet overnight; cover tightly with plastic wrap. Transfer to freezer bags. Resume with step 5 with desired number of rolls, loosely covered with plastic wrap, letting it come to room temperature and doubling in size prior to baking.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Get the Latest Recipes Right in your Inbox:

Leave a Reply Cancel reply

38 comments

Any particular reason you chose AP flour rather than bread flour? Thanks for adding tips on refrigeration and freezing. 24 are too many for my small family so will make and freeze some for future meals. Thanks for this, and your many other delicious recipes!

Bread flour actually has a higher protein content so it makes denser, chewier bread, which is not ideal for crescent rolls. Hope that makes sense!

Must make sense since the family graded these A+! Thanks again.

How can I make these without a stand mixer? They look amazing!

Do you have a hand mixer?

can soy milk be substituted for the whole milk and can margarine be substituted for the butter?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Janet!

The rolls look delicious! To make half would I cut all ingredients in half, including the yeast?
Thanks!

Yes, that is correct!

TO FREEZE: Prepare the dough as directed until step 4. Place rolls in a single layer on a baking sheet overnight; cover tightly with plastic wrap. Transfer to freezer bags. Resume with step 5 with desired number of rolls, loosely covered with plastic wrap, letting it come to room temperature and doubling in size prior baking. My question is: the dough needs to thaw (in or out of refrigerator?) and once it is thawed why do you skip the kneading, rising and dusting in step 4.

Terry, are you referring to making this ahead of time? When you freeze, the rolls are not going in and out of the refrigerator. Please refer to these directions to make this ahead of time.

*MAKE AHEAD: Prepare the dough as directed until step 3. Place into a lightly oiled Ziploc bag in the refrigerator for up to two days. Resume with step 4.

I think when you say “until” step 4 this would suggest not doing step 4 – only doing 3, then proceeding to step 5 after thawing. This is where the confusion is. If you want to include step 4, the instructions should say “through” step 4. I asked a question below about the same thing…

“Until step 3” does not involve continuing with step 3. Hope that helps!

If you want to make them even better, put a layer of sour cream over the dough before you cut and roll. Have made a roll like this for the last 40 years.

That sounds amazing! I will definitely have to try that next time.

Will this recipe work with a non-dairy substitute for whole milk and butter? Such as soy-milk or almond milk and margarine?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Tamiko!

I’m so glad to see this recipe. Do you have any suggestions of how to tweak it if I’m using Gluten free flour?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Fotini!

I have never made crescent rolls from scratch before but your recipe makes it look so easy! A little time is needed but other than that, I think I can do this recipe! Thank you! Kitty

Absolutely! Just time and patience! 🙂

These sound delicious. I’m going to experiment with making the dough in my bread machine. Makes it even easier!

My daughter has Celiac disease, and consequently she has a gluten free household. I am wondering if I could sub with something like C4C, and surprise them on Christmas with Crescent rolls? My grandsons would be in heaven!

What a great surprise! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Karen!

I cannot wait to try this and hopefully ditch the canned rolls!

Can you use whole wheat flour place of the AP floor?

It’s hard to say with certainty without further recipe testing but this article may help!

Do you think these will cook in the waffle machine? I currently use canned crescents for crescent waffles, but have been wanting to ditch the can.

Love these! My boys will devour these when I make them.

In your make ahead and freezer instructions: when you say “until step 3” and “until step 4,” do you mean THROUGH these steps, or through steps 2 and 3 respectively? For example, do I punch down the dough and then put in the refrigerator or do I put in the refrigerator right out of the mixer?
Thanks, always love your recipes.

“Until step 3” does not involve continuing with step 3. Hope that helps!

That helps for make-ahead, but for freezing you are saying stop before dividing and rolling, but then say to put the rolls in the freezer. I think for that one you meant until step 5…

You are completely right – thank you!

I’m making these right now (they’re in the oven)…they smell amazing.
I wondered if you can make these with hot dogs and a cheese slice rolled up with them? It’s because I want to make a hot dog bake using Crescent rolls. I could always slice these once they’ve cooled and put hot dogs in them, with chilli and grated cheese on the top and oven-bake again…but I think next time, I’m going to roll them directly into the dough triangles, just before the final rise. Thank you for providing the recipe online – I can’t wait to try one! x

Hot dogs + cheese = sounds amazing!

To freeze these you say to prepare as directed until step 5 and then put in a single layer on a baking sheet overnight and cover tightly with plastic wrap and then transfer to freezer bags. Are they supposed to be put in the freezer for the overnight period and then put in the freezer bags?

Yes, that is correct.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

Добавить комментарий

Ваш e-mail не будет опубликован. Обязательные поля помечены *