Homemade Crescent Rolls
How to make homemade crescent rolls from scratch! No more canned tubes! It is so easy and can be made ahead of time! So buttery, so fluffy!
Ingredients
- 1 ¼ cups warm whole milk, 105-110 degrees F
- ½ cup unsalted butter, melted
- 2 tablespoons honey
- 2 ¼ teaspoons active dry yeast
- 4 cups all-purpose flour, divided
- 1 large egg, beaten
- 2 teaspoons kosher salt
For the topping
- 2 tablespoons unsalted butter, melted
- Flaky sea salt, such as Maldon
Equipment
Instructions
- In the bowl of an electric mixer, combine milk, butter, honey and yeast; let stand until foamy, about 5 minutes.
- 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.
- 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.
- 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.
- Lightly oil a baking sheet or coat with nonstick spray. Place rolls, point side 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.
- Preheat oven to 400 degrees F. Place into oven and bake until golden brown, about 12-14 minutes.
- Brush with butter and sprinkle with flaky sea salt, to taste. Serve warm.
Notes
- Use warm milk. The warm milk will help activate the yeast to help the dough rise. If the milk is too hot (120°F), the yeast can start to die, preventing the bread from rising.
- Whole milk is best. Using nonfat or skim milk will result in less rich flavors. Whole milk contains more fat, and will add richness, body, flavor and texture.
- A pizza cutter will allow for clean lines. Use a pizza cutter to cut the dough into neat, equal wedges.
- Brush with butter immediately. Brush the rolls with melted butter as soon as they come out of the oven for a rich, glossy shine.
- Use the Post-It note trick. The dough should feel slightly tacky to the touch, similar to the back of a Post It note, indicating good gluten development with the right amount of moisture.
- Freeze for later. Freeze the shaped (unbaked) rolls up to 2 months, thawing overnight and letting them rise on baking day to save time (especially during the holidays).