This homemade crescent roll recipe makes two dozen sweet, fluffy crescent rolls with a texture similar to croissants but a little denser.
Homemade Crescent Rolls
This homemade crescent roll recipe makes two dozen sweet, fluffy crescent rolls with a texture similar to croissants but a little denser.
Ingredients
- 2 .25 ounce packages active dry yeast
- ¾ cup warm water 110 degrees F/45 degrees C
- 4 cups all-purpose flour
- ½ cup white sugar
- ½ cup butter cut into pieces, at room temperature
- 2 large eggs
- 1 teaspoon salt
- 4 tablespoons butter softened
- 2 tablespoons butter melted, or as needed
Instructions
- Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine 2 cups flour, sugar, butter pieces, eggs, and salt in a bowl; add yeast mixture and stir until well combined. Mix in remaining 2 cups flour until smooth. Scrape dough from the sides of the bowl and mix to incorporate. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Punch down dough, then divide in half. Roll each half into a 12-inch-wide circle. Spread 2 tablespoons softened butter over each circle, then cut each circle into 12 wedges.
- Starting at the wide end, roll one wedge toward the point to form a crescent. Place onto a greased baking sheet with the point facing down. Repeat to shape remaining rolls. Cover and let rise until doubled in volume, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and brush tops with melted butter.
