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  • 2 1/4 teaspoons - active dry yeast
  • 1/4 cups - water, warm (100-110 F)
  • 1/2 cups - milk, warm (100-110 F)
  • 1 tablespoons - sugar
  • 2 cups - bread flour
  • 1/2 teaspoons - salt
  • 4 tablespoons - butter, at room temperature
  • Directions:

    In the bowl of a stand mixer fitted with a dough hook, or in a large bowl if you prefer to mix by hand, combine yeast, water, milk and sugar. Let stand for 5 minutes, until foamy.

    Add in bread flour and salt and mix well with a dough hook. Cut the softened butter into three or four pieces and drop them into the dough, letting the mixer blend them in.

    Knead (with a mixer or by hand) for about 2 minutes. Cover the bowl and let dough rise for 45 minutes in a warm place.

    Preheat oven to 400° F.

    Turn risen dough out onto a lightly floured surface. Press it out into a circle with your hands, then use a rolling pin to roll it out into an even, 10-inch circle.

    Use a pizza cutter or a sharp knife to divide the circle into 12 triangles (just like slicing a pizza).

    Starting with the outside edge of one of the triangles, roll the edge towards the center of the “pizza.” Once rolled, curve the roll slightly into a crescent shape and place on a parchment-lined baking sheet. Repeat with all rolls.

    Cover rolls with a clean dish towel and let rise for 20 minutes.

    Melt additional 1 tbsp butter in a small bowl. Brush tops of rolls with butter.

    Bake for 14-18 minutes or until golden brown.

    Allow to cool on a wire rack for at least 10 minutes before serving.

    Brief Description

    If you love Pillsbury crescent rolls, but would rather have fresh homemade rolls without too much trouble - this is the recipe for you!

    Main Ingredient:


    Category:  Yeast breads

    Cuisine:  American

    Prep Time: 1 hour(s) 45 min
    Cook Time: 18 min



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    Posted On:

    September 30, 2014

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