Name: Soft Crescent Rolls
Prep time: 45 min
Cook time: 10 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour; 3 tablespoons granulated sugar; 2 teaspoons dry active yeast; 1 ¼ teaspoons kosher salt; 1 cup unsalted butter, cold; ½ cup milk; ¼ cup water; 1 large egg

Light, flaky, and buttery, these homemade crescent rolls are a delightful addition to any meal. Made from scratch using simple ingredients, they rise beautifully and bake to a golden finish that’s irresistible. Whether served with a holiday feast or used to elevate an everyday dinner, these rolls are always a crowd favorite.

Why You’ll Love This Recipe

These crescent rolls deliver a bakery-quality taste and texture from the comfort of your own kitchen. The layered dough technique creates rich, flaky layers, while the buttery flavor melts in your mouth with every bite.

Light and tender with a golden crust
Easy-to-follow recipe with classic ingredients
Perfect for freezing and baking later
Ideal for holidays, dinners, brunches, or snack time
Can be made ahead of time and proofed when ready

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ¾ cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons dry active yeast
1 ¼ teaspoons kosher salt
1 cup unsalted butter, cold
½ cup milk
¼ cup water
1 large egg

Directions

In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
Cut the cold butter into the flour mixture using a pastry blender or two knives, until the pieces are about the size of peas.
In a separate bowl, whisk together the milk, water, and egg. Add this to the flour mixture and stir until a dough forms.
Wrap the dough in plastic wrap and chill for at least 30 minutes.
Dust a clean surface with flour. Roll the dough into a rough rectangle, about ½-inch thick. Fold into thirds like a letter.
Turn the dough 90 degrees and repeat the rolling and folding process 3 to 5 times. Wrap and chill again for at least 30 minutes.
Divide the dough into three equal portions. Roll each into a long rectangle approximately 16 inches by 5 inches and ⅛-inch thick.
Cut into skinny triangles. Starting from the wide end, roll each triangle up, tucking the point underneath.
Place rolls on parchment-lined baking sheets. Loosely cover with plastic wrap and allow to rise for 1 hour, or until puffy and nearly doubled in size.
Preheat oven to 400°F (200°C).
Bake for 10 minutes, or until the crescent rolls are puffed and golden brown. Let cool slightly before serving.

Servings and timing

Servings: 28 rolls
Prep Time: 45 minutes
Cook Time: 10 minutes
Chilling/Proofing Time: 2 hours
Total Time: Approximately 2 hours 55 minutes

Variations

Garlic Herb Rolls: Add finely chopped garlic and herbs to the butter before incorporating it into the dough.
Cheese-Stuffed Crescents: Add a small cube of cheese before rolling each triangle for a melty surprise.
Sweet Version: Brush with honey butter or sprinkle cinnamon sugar before rolling for a breakfast twist.
Whole Wheat Option: Swap up to half of the flour with whole wheat flour for added fiber and flavor.
Mini Crescent Sandwiches: Slice and fill with deli meats, cheese, or jam for a quick appetizer or lunch.

Storage/Reheating

Store baked crescent rolls in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

To reheat:

Oven: Warm at 300°F for 5–7 minutes
Microwave: Heat for 10–15 seconds per roll, though the texture may soften
To Freeze (Unbaked): Freeze shaped rolls on a baking sheet. Once solid, transfer to a freezer bag. Store for up to 2 weeks. Thaw, allow to proof, then bake as directed.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. If using it, reduce rise time by 10–15 minutes.

Why do I need to chill the dough?

Chilling helps develop flaky layers and makes the dough easier to handle during shaping.

Can I make the dough ahead of time?

Yes, you can prepare and refrigerate the dough overnight before rolling and shaping the next day.

Do these taste like store-bought crescent rolls?

They’re even better! These are richer, flakier, and have a homemade butter flavor that packaged versions can’t match.

Can I freeze the baked rolls?

Yes, allow them to cool completely, wrap tightly, and freeze for up to 1 month. Reheat in the oven before serving.

What’s the best way to cut the dough into triangles?

Use a pizza cutter or sharp knife for clean edges and consistent size.

Do I need to brush the tops with anything before baking?

It’s optional, but a light egg wash or milk brush will enhance golden color and shine.

Can I double this recipe?

Absolutely. You can double all ingredients and divide the dough into 6 portions to yield about 56 rolls.

Why is folding the dough multiple times important?

The folding process creates layers that puff up beautifully during baking, similar to laminated dough.

What should I serve these with?

They go perfectly with holiday meals, soups, stews, breakfast spreads, or even as sandwich rolls.

Conclusion

Homemade crescent rolls are a rewarding baking project that results in tender, flaky rolls full of buttery flavor. With their elegant shape and crowd-pleasing taste, these rolls elevate any meal from ordinary to special. Whether you serve them warm out of the oven or prep them in advance, they’re bound to become a new favorite at your table.