Crescent Rolls Recipe
These rolls are easy to make, flaky, tender, and take much less time to make than croissants! They are the perfect side dish recipe to your holiday dinners.
- 3 3/4 cups all purpose flour
- 1/4 cup sugar
- 1 tablespoon active dry yeast
- 1 1/4 teaspoon salt
- 1 cup cold butter, cubed
- 1-1 1/2 cups milk
- 2 large eggs
In a large bowl combine the flour, sugar, yeast, and salt. Using a pastry cutter cut in the butter until you have chunks a little larger than peas.
In a small bowl combine the milk and eggs then stir into the flour mixture until it forms a ball. Start with 1 cup of milk and add more if necessary. If there is only a little flour left in the bowl I like to briefly knead the dough to finish bringing it together. If the dough is still pretty dry and having trouble coming together add in more milk. Wrap the dough in plastic wrap and chill for 30ish minutes.
Dust a work surface with flour and divide the dough into 3 equal portions. Roll one portion into a long rectangle then fold into thirds. Turn dough a quarter turn and roll into another long rectangle and fold into thirds. Repeat once more. Roll into a rectangle about 1/4" thick (sometimes mine is a little thicker).
Cut into 8 triangles. Starting at the wide end roll up each triangle and place on a baking sheet. Repeat with remaining 2 dough portions to make a total of 24 rolls. Cover rolls loosely and place in a warm area to rise until double in size.
Preheat oven to 400 degrees F and bake for 10-12 minutes or until golden brown.
Tips to make flaky crescent rolls
To make those flaky layers we need butter. When butter bakes it melts and releases steam making layers. It's also what makes them crispy on the outside.
The butter also needs to be cold. I wanted to make these rolls with the minimum amount of chilling time and found I could get away with chilling the dough only once.
Also, I find using when cutting the butter into the flour mixture leave chunks that are a little larger than peas. Don't use a cheese grater or food processor because the butter will just disappear into the dough when you work with it. Then you won't get those nice flaky layers. It works with biscuits because the dough is being handled very little but with this dough, we are working it a little more and allowing it to rise.
Make Ahead Tips
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.
How long will they keep?
- Room Temperature - If you place the rolls into a resealable bag and store them at room temperature they will last for a few days.
- Refrigerator - If you place them in the refrigerator they will last around a week.
- Freezer - You can also freeze them and will last up to a month. When ready to serve we recommend warming them a little in the oven on lowest setting for about 10 minutes.
Serving: 1roll | Calories: 162kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 49mg | Sugar: 2g | Vitamin A: 280IU | Calcium: 24mg | Iron: 1mg