Homemade Crescent Rolls (+Video) (2024)

What is the best way to cut the dough?

I like to use a pizza cutter. It helps us ensure straight cuts. A sharp knife will also work just fine. If you use a dull knife, you’ll end up dragging the dough while you cut it and it’ll make a mess of the dough so sharpen your knife first.

How many Homemade Crescent Rolls does this make?

This makes a total of 24 crescent rolls. They freeze beautifully too so if you don’t need that many, just freeze them for next time!

Do I have to refrigerate the dough?

For this recipe you do. It makes the dough easier to work with and it also enhances the flavor.

Can I make the rolls rise quicker?

Yes. Heat the oven to 375F degrees and place the tray on top of the stove. Alternatively, you can preheat your oven on the lowest setting then turn it off. Turn the light on in your oven, place the tray inside and let it rise in the warmth of the oven.

What is the difference between crescent rolls and croissants?

While they do look similar they are not. Crescent rolls are a bread and croissants are a pastry. The method of making them is different as well. With croissants you are folding butter in-between the layers of the dough to create flakiness and they do not use yeast like crescent rolls do.

How do I store leftovers?

These can be stored in an airtight container at room temperature where they will keep for up to 4 days. They can also be frozen. Place crescent rolls on a parchment paper lined baking sheet and flash freeze in the freezer for about an hour. Then place them in a freezer-safe Ziploc bag. Flash freezing will keep them from sticking together in the bag. Reheat in an air fryer or in the oven.

Mix ¼ cup warm water and yeast in a small bowl and set aside until dissolved (about 5 minutes).

In a large bowl with a spoon or a stand mixer with the dough hook attachment, add melted butter, remaining 1 cup warm water, sugar, beaten eggs, salt, and the dissolved yeast mixture. Mix together until well combined.

Gradually add the flour into the mixture.

Mix until flour is fully combined and the dough is smooth. No additional kneading is required, the dough will be very sticky but don’t add any extra flour.

Let it sit on the countertop for 30 minutes, then push/fold it down to get rid of air bubbles.Spray plastic wrap with cooking spray and cover bowl with wrap. Refrigerate for 2-3 hours.

Grease or line a baking sheet with parchment paper.

Divide dough into 2 halves. On a lightly floured surface, roll out each dough half in a circle to be ⅛-¼ inch thick (add flour to a rolling pin if dough is sticking). If using paper to roll it out on, use parchment and not wax paper.

Cut into 12 equal triangles.

Tightly roll each triangle starting at the large end to form the crescent.

Place on the baking sheet, point side down (place rolls about 2 inches apart – 12 rolls per pan).

Cover with a towel and allow to rise in a warm place for 2-3 hours or until doubled in size (rising time will depend on the temperature).

Bake at 375°F for 7-10 minutes or until lightly golden brown.Brush with melted butter.