Homemade Crescent Rolls

These Homemade Crescent Rolls will become a staple at your dinner table. They are easy to make, flaky, tender, and take much less time to make than croissants! Plus, they aren’t as hard or as labor intensive as one might think. They are the perfect side dish recipe to your holiday dinners. Don’t forget to buttery these warm rolls with butter!

Are you looking for a flaky crescent roll that’s easy to make? Then this recipe is for you! Most crescent roll recipes produce what I call a regular roll in crescent shape. There aren’t any flaky layers like what you get from that can of crescent roll dough from the store. So I used my regular dinner roll recipe and put my biscuit technique to use. It gives lots of flaky layers so why not with yeast dough.

I grew up on the store-bought crescent rolls as a side dish at many dinners during my childhood, but after I made this recipe I will never go back to the store-bought variety! I feel these same about pizza dough too. After trying my homemade pizza dough, I can never go back to store-bought!

Why You’ll Love these Homemade Crescent Rolls

• These homemade rolls are what dreams are made of. Light, flaky and wonderfully delicious. Of course, I like to lather the butter on these warm, flaky rolls too!
• Homemade crescent rolls are actually really easy to make. There’s no special skills or fancy equipment needed.
• Make crescent rolls with basic pantry and fridge ingredients. Easy peasy to whip up a batch!

Ingredients for Homemade Crescent Rolls

• All-purpose flour – Plain ol’ all purpose flour is the base for this dough! Nothing fancy needed.
• Sugar – You know how crescent rolls are just lightly sweet? Achieve that flavor profile with a bit of granulated white sugar.
• Yeast – You’ll need active dry yeast for this recipe, not instant yeast. Make sure you’ve got the right thing on hand!
• Salt – Salt this dough a bit to balance the flavors and make it savory and delicious.
• Milk – I recommend using whole milk, but 2% or skim would work as well.
• Eggs – Allow eggs to come to room temperature before using so that they mix more easily into the dough.
• Butter – I recommend using unsalted butter so that you can control the salt level in the dough. However, if all you have is salted butter, just reduce the amount of salt called for.

How to make Crescent Rolls

Start by mixing all the dry ingredients in a large bowl. Then use a pastry cutter or fork to cut the cold butter into the dry ingredients — I like to put mine in the freezer for a little while to make sure it’s extra cold. Mix until the butter looks like chunks a little larger than peas.

Stir in the milk and eggs. You may need a little more milk to bring the dough together and if needed knead the dough a few times to help bring it all together.

Wrap the dough plastic wrap and then chill in the fridge for 30 minutes. Then remove the dough and divide into 3 equal portions.

Line a baking sheet in parchment paper and set it to the side.

Roll each portion into a long rectangle with a rolling pin and then fold over envelope style. Do this 3 times then roll into a long rectangle and cut into triangles with a sharp knife or pizza cutter.

To roll start at the wide end and roll up to the end then place on a baking sheet to rise until doubled.

Place the rolled dough onto a parchment-lined baking sheet and bake for 10-12 minutes or until golden brown.

Serve immediately and enjoy!

How to Store Homemade Crescent Rolls

Allow the crescent rolls too cool completely and then transfer them to a resealable bag or airtight container. Store at room temperature, they will last for a few days.

FRIDGE: If you place store leftovers in the refrigerator they will last around a week.

FREEZER: You can also freeze them and they will last up to a month. Freeze on a baking sheet, then transfer to a freezer safe container. When you’re ready to serve, we recommend warming them a little in the oven on lowest setting for about 10 minutes.

Can I make homemade crescent rolls ahead of time?

Follow the steps through making the crescent rolls and place them on the baking sheet. Then cover them loosely with plastic wrap and put the tray into the fridge. You can keep them in there up to 24 hours.

A few hours before you are ready to serve them, remove from the fridge and place on the counter so they come to room temperature. Let them rise until doubled in size and then bake according to directions.

Are crescent rolls and croissants the same thing?

In my opinion, they are not the same. For one croissants are a labor of love and take a lot longer to make and the technique is much different. With croissants, you make what is called laminated dough which is the process of folding butter into the dough MANY times.

While these rolls require folding butter into the dough it’s done in a much easier way and takes much less time! Now that’s my kind of roll!!

What to Serve with homemade Crescent Rolls

Fresh baked crescent rolls pair wonderfully with so many different dishes. Serve it with hearty crock pot cube steak and gravy, blackened chicken, and hamburger stroganoff are all perfect with flaky crescent rolls.

They’re a favorite to serve with Swedish meatball casserole and soups like broccoli cheese soup too. Really, you can serve it with whatever you want!

Make some easy crescent rolls for your next dinner! They’re a classic comfort food that never gets old.

More Delicious “Rolls” Recipes!!

• Make some fluffy Dinner Rolls to go with all of your favorite meals! They’re so yummy and have the best soft texture.
• Stupid Easy Homemade Caramel Rolls are a must-try dish. They’re sticky sweet and oh so tasty.
• Cinnamon Crescent Rolls are just as good as your favorite cinnamon roll recipe. Super warm and comforting.
• These Pumpkin Crescent Rolls will be your favorite fall treat for sure!

These aren’t hard to make and I know you’re going to love these tasty, flaky biscuits! When you have a moment please leave a five-star comment below!