What Is A Crescent Roll?
Classic crescent rolls are made from a bread-like yeast-raised dough enriched with softened or melted butter. It is the addition of butter that accounts in large measure for the rolls' appealing taste. My mother-in-law, Mary, was kind enough to share the recipe with me and I have made them for special dinners ever since. 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!
The Secret To Making The Best Crescent Rolls?
- the butter,
- and letting them rise for 2 ½ hours.
What Do I Need To Make Homemade Crescent Rolls?
Tell Me How To Make Homemade Crescent Rolls
- Add active dry yeast to a medium sized bowl.
- Pour in water
- Add a pinch of sugar to the mixture. Set aside. Your yeast should begin to bubble up. If it does not, your yeast is dead, and you'll need to use new yeast and start over.
- In a stand mixer add softened butter to the mixing bowl.
- Add sugar and salt.
- Pour in boiling water.
- With care, mix all ingredients together until butter is melted and mixture is cooled. Be careful not to splash boiling water up out of the bowl.
- Beat your eggs and add to the yeast mixture.
- Pour egg/yeast mixture into your mixing bowl. Stir to combine.
- Switch to the dough hook attachment. Add flour, a cup at a time until dough forms. Dough will be very soft and sticky.
- Transfer to a large ziplock bag. Chill for 3 hours, up to overnight.
- Divide dough into two sections and roll out into a long rectangle.
- Cut into triangles using a pizza cutter.
- Roll up, starting at the larger end of the triangle.
- Place on a greased cookie sheet. Cover with a clean kitchen towel. Let rise for 2.5 hours.
- Bake at 400 degrees for 8-10 minutes until golden.
Pro Tip #1: 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.
Pro Tip #2: 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.
Tips on Shaping Crescent Rolls
- Start at the larger end of the triangle and fold in the two edges.
- Roll up the dough, slightly stretching as your roll.
- Place on your baking sheet with the tip facing down.
- You can leave them straight, or bend a slight curve into the rolls before baking.
Crescent Roll Q & A
Is a crescent roll the same as a croissant?
Crescent rolls use yeast and rises to make them lighter. Croissants, on the other hand, use a technique of layering butter and dough (aka laminated dough) to produce a light flaky pastry. Crescent rolls are rolled into a crescent shape with one layer of dough.
What should I serve crescent rolls with?
Making bread intimidates me. Do you have a video showing how to make these crescent rolls?
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Homemade Crescent Rolls
- 2 Tablespoon active dry yeast two of the small packets of yeast =2 tablespoon dry yeast
- 1 cup barely warm water
- pinch of sugar
- ⅔ cup sugar
- 1 ½ teaspoons salt
- ½ cup salted butter
- 1 cup boiling water
- 3 beaten eggs
- 6 cups all purpose flour
- In a bowl combine the yeast, warm water, and pinch of sugar. Set aside. It will foam up a little bit.
- Meanwhile combine ⅔ 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.
- Add the beaten eggs to your yeast mixture and then add the yeast mixture to your butter mixture.
- Switch from your paddle attachment to your dough hook and add about 6 cups of flour. Dough will be sticky.
- 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.
- 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 ¼ 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.
- 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.
- Let rise for 2.5 hours. Rolls will double in size.
- Bake at 400 degrees for 8-10 minutes or until light golden