Crescent Rolls

If you haven’t learned how to make crescent rolls yet—whether it’s because you’re afraid of using yeast or think you don’t have the time—you’re in for a treat. These small, delicate beauties melt in your mouth with a buttery flavor and soft texture that can’t be beat. With five easy steps and a make-ahead freezer option, you can have homemade crescent rolls on your table on a regular basis.

Ingredients for Crescent Rolls

• All-purpose flour: No need for any fancy types of flour here. All-purpose flour adds just the right amount of structure without sacrificing the soft, pillowy texture you expect.
• Active dry yeast: Double-check that your yeast hasn’t expired. Expired yeast won’t proof, which means the crescent rolls will bake into dense rolls instead of fluffy and soft ones.
• Whole milk: Whole milk adds the richest flavor to the crescent dough.
• Butter: When a recipe relies so heavily on butter for its flavor and texture, it’s always worth splurging on the best butter. I prefer European-style butters, like Plugra or Kerrygold, since they has a higher butterfat.
• Honey: A touch of honey adds just a little bit of sweetness to the dough and helps the sugars caramelize so the rolls can turn golden brown in the oven.
• Egg yolks: Separate egg whites from the yolks, and use the egg yolks in this dough. Don’t throw away the egg whites, though! There are lots of ways to use egg whites, such as making meringue cookies or egg white omelets.

Directions

Step 1: Mix the ingredients

In a large bowl, combine the dry ingredients: 1-1/2 cups flour, yeast and salt. In a small saucepan, heat the milk, cubed butter and honey to between 120° and 130°F. Add the milk mixture to the dry ingredients, then beat them together on medium speed for two minutes. Add the egg yolks and beat on high for two minutes. Stir in enough of the remaining flour to form a soft, sticky dough.

Step 2: Knead the dough

Now for the fun part: kneading! Turn the dough out onto a floured surface. Flour your hands well, and knead the dough until it’s smooth and elastic, six to eight minutes.

Editor’s Tip: Be sure to flour your hands as well. Knead the dough by pushing it forward with the heel of your hand and then folding it over itself. As you knead the dough on a lightly floured surface, the dough will pick up a little more flour and should eventually feel smooth and satiny. If the dough is not sticking to your hands or the kneading surface, don’t add any more flour.

Step 3: Proof the dough

Place the dough in a greased bowl (a spritz of cooking spray works just fine), turning the dough once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about 45 minutes.

Editor’s Tip: Cover the dough with storage wrap or a clean tea towel and let the dough rise in a warm room (ideally 75º to 85º). If your house is a bit cool or drafty, you can still proof bread when it’s cold outside with a few easy tricks.

Step 4: Punch down and refrigerate (or skip to step 5)

Punch down the dough and refrigerate it overnight.

Editor’s Tip: “Punch down” just means that you push down the dough a bit with your knuckles to deflate it. If you want to bake right away, skip right to step five.

Step 5: Shape the crescents and proof again

Turn the dough onto a lightly floured surface and divide it in half. Roll each portion into a 14-inch circle. Cut each circle into 16 wedges. Lightly brush the wedges with melted butter. Roll each wedge up from the wide ends, pinching the pointed ends to seal them.

Place the rolls two inches apart on parchment paper-lined baking sheets, point side down. Curve the ends to form crescents.

Cover them with lightly greased storage wrap and let the rolls rise in a warm place until they’ve doubled in size, about 45 minutes. Preheat the oven to 375°.

Step 6: Bake and serve

Bake the rolls until they’re golden brown, 9 to 11 minutes. Remove the rolls from the pans and transfer them to wire racks to cool slightly at room temperature. Serve them warm.

Crescent Roll Variations

Crescent rolls taste perfect as-is, but if you’d like extra flavor, try adding your favorite herbs, fruits or nuts to the dough (or slather on homemade flavored butter instead). To make the following flavor variations, brush the rolled-out dough with butter and add the filling of your choice. Then cut the dough into wedges, roll them up and bake them as directed.

• Chive crescent rolls: Divide 2/3 cup of minced, fresh chives between the two discs of dough.
• Orange-pecan crescent rolls: Toss 1 cup of finely chopped pecans with 1/3 cup of sugar and 4 teaspoons of grated orange peel. Divide the mixture between the two circles of dough.
• Cranberry-thyme crescent rolls: Toss 1 cup of finely chopped dried cranberries with 2/3 cup of finely chopped walnuts and 2 teaspoons of minced fresh thyme leaves. Divide the mixture between the two circles.

How to Store Crescent Rolls

Allow crescent rolls to cool to room temperature, then store them in an airtight container. The rolls can be stored at room temperature for three to five days.

Can crescent rolls be made ahead of time?

Yes, crescent rolls can be made ahead of time. Immediately after shaping the rolls (before the second proof), freeze them on parchment-lined baking sheets until they’re firm. Transfer them to a zip-top bag or airtight container and freeze them for up to four weeks. When you’re ready to bake, defrost the rolls and let them rise for 2 hours and 30 minutes to 3 hours. Bake them as directed.

Crescent Roll Tips

What’s the difference between crescent rolls and croissants?

The difference between crescent rolls and croissants is in their texture. Croissants go through a tedious laminating process that creates a multi-layered, light and flaky pastry. Crescent rolls are a little more straightforward in their technique, creating a pastry that’s closer to a very buttery and soft dinner roll.

How do you shape crescent rolls?

To shape crescent rolls, roll up the wider edge inwards towards the point. Once you reach the point, pinch it lightly onto the roll to seal. If desired, lightly curve the roll inwards towards the point to create the trademark crescent shape. It’s now ready to be proofed again, then baked!

What do you serve with crescent rolls?

Serve crescent rolls warm from the oven with butter and jam. They are also great vehicles for sandwiches, such as breakfast sandwiches with eggs, cheese and bacon, or lunch sandwiches with chicken salad and crispy lettuce. Want to make something other than rolls? Try crescent dough recipes that use the dough as a pizza crust, quiche shell, cinnamon rolls, pinwheels and more.