Homemade Crescent Roll Recipe
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.
Servings: 48 servings
Calories: 89kcal
Equipment
- stand mixer with dough hook attachment
Ingredients
- 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
Instructions
- 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 and your yeast mixture to the ingredients in the kitchen aid bowl Mix to combine.
- Switch from your paddle attachment to your dough hook and add about 6 cups of flour. Once cup at a time. 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
Video
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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
Serving: 1roll | Calories: 89kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 94mg | Potassium: 22mg | Fiber: 1g | Sugar: 3g | Vitamin A: 74IU | Calcium: 4mg | Iron: 1mg