Bread | November 14, 2017

World’s Best Homemade Crescent Rolls

These are the world’s best crescent rolls. The recipe is fool-proof and the results are soft, pillowy rolls that will be loved by all. 
AN overhead shot of crescent rolls in a bowl spilling out onto a work surface with raspberries at the side

An All Around Favorite

My mother-in-law Mary was kind enough to share the recipe with me and I have made them for special dinners and at Thanksgiving when we visited my side of the family. I have been to numerous dinners where she served these rolls and if you were to ask ANYONE what their favorite part of the meal was. They would tell you, without hesitation, the rolls!
A side shot of crescent rolls in a white bowl with raspberries at the side

The Secret To Making The Best Crescent Rolls?

If you ask Mary what the secret to her rolls are – she will tell you that it is:
  • the butter,
  • and letting them rise for 2 1/2 hours.
I think the fact that they are crescent rolls rather than the traditional parker house shape makes them extra special too!  I always try to use quality ingredients when baking because I feel it really makes a difference. Always good, real, butter, and always Redmond Real Salt.
A close up of real salt used to make crescent rolls

Overnight Dough

One of my FAVORITE parts about this roll recipe is that you make the dough the night before. You put it in a ziplock bag,refrigerate overnight, and roll them out the next day. The dough comes together very easily, and is basically fool-proof.
An overhead shot of pastry dough in a mixing bowl to make homemade crescent rolls
This dough can be made into Parker house rolls (traditional roll shape) or rolled into crescent rolls (my favorite).  Simple divide the dough into 4 sections, roll it out, cut into triangles, and roll up.  You place the rolls on a greased baking sheet and let rise for two and a half hours.
An overhead shot of homemade crescent rolls on a baking tray getting brushed with butter

Redmond Real Salt

After they have risen, bake them for 8-10 minutes and brush with butter.  If you’re a salt lover like me, try adding a little sprinkle of kosher salt to the tops when they come out of the oven.  We are big fans of Real Salt around here.  I love the subtle sweet taste of the natural mineral.  Real Salt is mined in Utah from an ancient sea and is one of the only pink salts that is not mined in the Middle East.
A photo of real salt and crescent rolls in the background
How do you like to eat your rolls?  Are you bread and butter only? Do you prefer honey? Or my husband’s family favorite – served with homemade strawberry jam.  I’m kind of a bread and butter only girl.
An overhead shot of crescent rolls getting brushed with butter
Needless to say, these rolls will be the star of your thanksgiving dinner, soup night, pot roast dinner, or spaghetti dinner.  Pretty much they are just a shiny star of a recipe period.
A side shot of crescent rolls in a white bowl with raspberries at the side
A few of my favorite products from today’s post:

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5 from 1 vote
World's Best Crescent Rolls
Homemade Crescent Roll
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
These are the world's best crescent rolls. The recipe is fool-proof and the results are soft, pillowing rolls that will be loved by all.
Course: Breakfast
Cuisine: French
Keyword: easy homemade crescent rolls
Servings: 4 dozen
Calories: 1081 kcal
Author: Kadee
  • 2 TBSP one of the small packets of yeast = 1 TBSP dry yeast
  • 1 cup barely warm water
  • pinch of sugar
  • 2/3 cup sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup butter
  • 1 cup boiling water
  • 3 beaten eggs
  • 6 cups flour
  1. In a bowl combine the yeast, warm water, and pinch of sugar. Set aside. It will foam up a little bit.
  2. Meanwhile combine 2/3 cup sugar, salt, butter, and boiling water in a large bowl. I put it directly into my kitchen aid mixer bowl. Using the paddle attachment, stir until the butter melts and the water is cooled. Use the lowest setting, or even half a notch to the lowest setting to avoid splashing hot water everywhere.
  3. Add the beaten eggs to your yeast mixture and then add the yeast mixture to your butter mixture.
  4. Switch from your paddle attachment to your dough hook and add about 6 cups of flour. Dough will be sticky.
  5. Transfer to a gallon sized ziplock back and refrigerate overnight. This is my FAVORITE part (other than eating them) about making these rolls. I love that making the dough is done the night before. If gives you time to whip up another delicious side dish.  The dough will firm up in the fridge making it easier to work with.
  6. The next day roll out the dough onto a floured board. I usually do it in 2 batches. Roll the dough out so that it is about 1/4 inch thick and into the shape of a rectangle. Using a pizza cutter cut the rectangle in half length-wise and then into triangles. Roll the triangles up, starting at the wide end.
  7. Place the rolls with the point down so there are no "ear" sticking while they rise or bake. Place rolls on a baking sheet that has been lined with foil and sprayed with non-stick spray.
  8. Let rise for 2.5 hours. Rolls will double in size.
  9. Bake at 400 degrees for 8-10 minutes or until light golden
Nutrition Facts
Homemade Crescent Roll
Amount Per Serving (1 g)
Calories 1081 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g94%
Cholesterol 183mg61%
Sodium 1134mg49%
Potassium 303mg9%
Carbohydrates 179g60%
Fiber 6g25%
Sugar 33g37%
Protein 26g52%
Vitamin A 885IU18%
Calcium 53mg5%
Iron 9.4mg52%
* Percent Daily Values are based on a 2000 calorie diet.


Who doesn’t love a big basket of warm rolls?  Perfect for Thanksgiving or with homemade soup!

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