Go Back
+ servings
5 from 3 votes
Homemade crescent rolls on a vintage baking pan with a small bowl of butter and rosemary sprigs.
Homemade Crescent Rolls
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: 48
Calories: 89 kcal
Author: Kadee
Ingredients
  • 2 TBSP active dry yeast two of the small packets of yeast =2 TBSP dry yeast
  • 1 cup barely warm water
  • pinch of sugar
  • 2/3 cup sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup salted butter
  • 1 cup boiling water
  • 3 beaten eggs
  • 6 cups all purpose flour
Instructions
  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

Recipe Video

Recipe Notes

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.

Nutrition Facts
Homemade Crescent Rolls
Amount Per Serving (1 g)
Calories 89 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 15mg5%
Sodium 94mg4%
Potassium 22mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 74IU1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.