Name: Homemade Crescent Rolls Recipe: Buttery and Fluffy
Prep time: 20 min
Cook time: 15 min
Total time: 155 min
Ingredients: 1 cup warm milk; 2¼ tsp yeast; ¼ cup sugar; ½ cup melted butter; 2 eggs; 1 tsp salt; 4 –4½ cups flour; 2 tbsp soft butter; Optional: Rosemary; Suggested Pairings: Turkey (gravy)

Introduction

Table of Contents

Homemade Crescent Rolls are a buttery, fluffy dinner roll, perfect for holidays, family meals, or everyday comfort. This classic recipe, featuring a tender, yeasted dough rolled into signature crescent shapes, delivers golden layers with soft, pillowy centers. Presented in a white ceramic basket, optionally garnished with fresh herbs and flaky salt, this Homemade Crescent Rolls recipe offers a warm, appetizing aesthetic that elevates any table. This recipe provides a straightforward yeast method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to bread that brings cozy, crowd-pleasing charm to any occasion.

Ingredients

For the Homemade Crescent Rolls:

1 cup whole milk, warmed to 110°F (43°C)
2¼ tsp active dry yeast (1 packet)
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted and cooled
2 large eggs, room temperature
1 tsp kosher salt
4–4½ cups all-purpose flour
2 tbsp unsalted butter, softened (for spreading)

For Serving:

Optional: Flaky sea salt, fresh rosemary, honey butter
Suggested Accompaniments: Turkey, mashed potatoes
Suggested Pairings: Red wine, iced tea
Suggested Aesthetic: Serve in a white ceramic basket
Suggested Equipment: Stand mixer with dough hook, rolling pin, pizza cutter

Step-by-Step Process

Activate Yeast: In the bowl of a stand mixer, combine warm milk (110°F—too hot kills yeast), yeast, and 1 tsp of the sugar. Stir gently; let sit 5–10 minutes until foamy and fragrant. This proves the yeast is alive and ensures a good rise.
Mix Wet Ingredients: Add remaining sugar, melted butter, eggs, and salt to the yeast mixture. Whisk on low speed until fully combined. The mixture should be smooth and emulsified.
Add Flour Gradually: With the dough hook on low, add 4 cups of flour, 1 cup at a time. Mix until the dough pulls away from the sides but still sticks slightly to the bottom—about 3–4 minutes. If it is too wet, add the remaining ½ cup flour 2 tbsp at a time. The dough should be soft and slightly tacky, not dry.
Knead Dough: Increase speed to medium; knead 5–7 minutes until smooth, elastic, and passes the windowpane test (stretch a small piece thin to see light through without tearing). Proper kneading develops gluten for a fluffy texture.
First Rise: Transfer dough to a lightly greased bowl. Turn once to coat. Cover with plastic wrap or a damp towel. Let rise in a warm spot for 60–90 minutes until doubled. Punch down gently to release gas.
Divide and Shape: Turn dough onto a lightly floured surface. Divide into 2 equal pieces. Roll each into a 12-inch circle, ¼-inch thick. Spread 1 tbsp softened butter over each circle. Use a pizza cutter to cut each into 12 wedges (like a pizza).
Roll Crescents: Starting from the wide end, roll each wedge tightly toward the point. Curve ends slightly to form a crescent shape. Place point-side down on parchment-lined baking sheets, 2 inches apart. This shaping creates flaky layers.
Second Rise: Cover loosely with plastic. Let rise 30–45 minutes until puffy. Meanwhile, preheat the oven to 375°F (190°C). Risen rolls bake taller and lighter.
Bake Golden: Bake 12–15 minutes, rotating sheets halfway, until deep golden brown. For softer tops, brush with melted butter for the last 2 minutes. Internal temperature should reach 190°F.
Cool Slightly: Cool on sheets for 5 minutes, then transfer to a wire rack. This prevents soggy bottoms while keeping warmth.
Serve: Pile warm rolls into a white ceramic basket lined with a cloth napkin. Garnish with rosemary sprigs and flaky salt. Serve with honey butter.

Tips for Better Homemade Crescent Rolls

warm milk to 110°F—use thermometer for accuracy
knead fully for a tender, airy crumb
Roll the dough ¼-inch thick for the best layers
Place the point-side down to prevent unrolling
presented in a white ceramic basket to showcase the golden spirals
Make dough 1 day ahead; refrigerate after first rise
freeze shaped rolls up to 1 month; bake from frozen +5 minutes
Enhance aesthetic: tie a basket with twine for rustic charm

Variations and Customization

Garlic Herb Rolls: Brush with garlic butter post-bake.
Sweet Cinnamon Crescents: Fill with cinnamon sugar before rolling.
Whole Wheat: Replace 1 cup of flour with whole wheat.
Vegan: Use plant milk, butter, and flax eggs.
Cheese-Filled: Add 1 tsp shredded cheddar in the wide end.
Mini Crescents: Cut into 16 wedges; bake 10–12 minutes.
Everything Bagel Rolls: Sprinkle with seasoning before baking.
Orange Rolls: Brush with orange glaze after baking.

Storage and Serving Tips

Store in an airtight container at room temperature up to 3 days.
Freeze baked rolls up to 2 months; reheat at 350°F 5–7 minutes.
Reheat day-old rolls wrapped in foil at 325°F for 10 minutes.
Serve warm for the best buttery flavor and texture.
Pair with red wine or iced tea to complement the rich dough.
Presented in a white ceramic basket with garnishes for a cozy, elegant charm.

Nutritional Information

Based on 24 servings (1 roll each):

Calories: 140 kcal
Total Fat: 6g
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 110mg
Total Carbohydrates: 19g
Dietary Fiber: 1g
Sugars: 3g
Protein: 3g
Vitamin A: 6% Daily Value
Vitamin C: 0% Daily Value
Calcium: 2% Daily Value
Iron: 6% Daily Value

Note: Values without extra butter (sweet or garlic versions increase calories). High in comfort.

Conclusion

This Homemade Crescent Rolls recipe delivers buttery, fluffy perfection with golden layers in every bite. It transforms simple dough into a dinner table star. Its yeasted preparation and warm presentation make it a go-to. The soft interior and crisp exterior delight every tear. It’s sure to be a cherished recipe, loved for its cozy, crowd-pleasing charm.