No more store-bought crescent rolls! These can be made ahead of time, refrigerated or frozen. It’s so easy, buttery and fluffy!

Homemade Crescent Rolls - No more store-bought crescent rolls! These can be made ahead of time, refrigerated or frozen. It's so easy, buttery and fluffy!

So for years, well, my entire life actually, I was using the crescent rolls that come in those refrigerated tubes.

Always, always, always.

But, I am frequently asked if I have a homemade recipe.

I honestly didn’t even know you could make a homemade version.

That is, until now.

And after extensive recipe testing with my team, and many failed yet consumed batches of crescent rolls, I think we were able to finally perfect this.

After this, we’ll never be using those refrigerated tubes ever again.

Because you can make this ahead of time, refrigerate or freeze as needed.

So now you really have no excuse!

Homemade Crescent Rolls

No more store-bought crescent rolls! These can be made ahead of time, refrigerated or frozen. It’s so easy, buttery and fluffy!

3 hours15 minutes

Ingredients:

  • 1 1/4 cups warm whole milk (105-110 degrees F)
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons honey
  • 2 1/4 teaspoons active dry yeast
  • 4 cups all-purpose flour, divided
  • 1 large egg, beaten
  • 2 teaspoons kosher salt

Directions:

  1. In the bowl of an electric mixer, combine milk, butter, honey and yeast; let stand until foamy, about 5 minutes.
  2. Add 2 cups flour, egg and salt. Using the dough hook, beat on low speed for 1-2 minutes. Add remaining flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
  3. Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
  4. Gently deflate dough by punching down. Working on a lightly floured surface, divide in half. Roll into 12-inch rounds; cut into 12 wedges. Roll up wedges, starting from the wide end, to form a crescent shape.
  5. Lightly oil a baking sheet or coat with nonstick spray. Place rolls, point sides down, onto the prepared baking sheet. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
  6. Preheat oven to 400 degrees F. Brush tops with butter. Place into oven and bake until golden brown, about 12-14 minutes.
  7. Serve warm.

Notes:

*MAKE AHEAD: Prepare the dough as directed until step 3. Place into a lightly oiled Ziploc bag in the refrigerator for up to two days. Resume with step 3.

*TO FREEZE: Prepare the dough as directed until step 5. Place rolls in a single layer on a baking sheet overnight; cover tightly with plastic wrap. Transfer to freezer bags. Resume with step 5 with desired number of rolls, loosely covered with plastic wrap, letting it come to room temperature and doubling in size prior to baking.

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