Homemade Crescent Rolls are so soft, flaky, and buttery. There’s nothing quite like a fresh dinner roll, and this crescent rolls recipe is right at home on any holiday table. Learn how to make crescent rolls from scratch instead of buying them at the store, and you’ll really notice that extra level of freshness!
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What’s in this Crescent Rolls Recipe?
There’s nothing quite like the soft, flaky, buttery taste of homemade crescent rolls. Put a basket of these on the table fresh out of the oven, and they’ll be gone in a flash. No one can resist these when they’re hot, fresh, and filled with butter!
- Active Dry Yeast: Helps these rolls rise up to become light and fluffy.
- Half-and-Half: Adds moisture and richness to the rolls.
- Honey: Adds a touch of floral sweetness to the rolls.
- Unsalted Butter: Enriches the dough and makes these rolls flaky.
- Granulated Sugar: Feeds the yeast and adds sweetness.
- Egg: Helps bind the dough together.
- All-Purpose Flour: Gives the rolls structure.
- Kosher Salt: Enhances the natural flavor of the rolls.
Pro Tip: Serve these crescent rolls with homemade honey butter!
How to Roll Crescent Rolls
Separate the dough in two, and make large, flat circles. Then cut them into wedges, like a pizza. Take a wedge of dough, and starting with the wider end, gently roll towards the pointed end. Simple! Don’t roll them up too tight, just a gentle roll will do.
A croissant is a type of pastry made flaky through the process of lamination, while crescent rolls are a type of bread.
Yes, these homemade crescent rolls do contain egg.
Not really! Both options are not considered health foods and should be enjoyed in moderation.
These rolls will take about 14-18 minutes to bake at 350°F.
Yes! One of my favorite things about this recipe is that the dough can be made ahead of time and refrigerated for the second rising. That way you have super fresh, homemade crescent rolls, without taking up extra time right before dinner. Simply follow through to step 7 (in the recipe card), then refrigerate overnight or up to 24 hours. Let the dough come to room temperature before baking.
To keep these rolls crispy, make sure to let them cool completely before storing, and wrap them tightly in plastic wrap to seal out moisture.
How to Store and Reheat
Store leftover homemade crescent rolls in an airtight container at room temperature for up to 1 day. To keep them longer, move them to the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze homemade crescent rolls individually wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Slather your favorite butter, jam, or spread onto these little homemade crescent rolls and dig in. I love them with this homemade honey butter to bring out the subtle sweetness but they’re just as tasty served plain.
You can also use them to make various dishes, such as crescent roll pizza, taco pie, asparagus crescent rolls, pigs in a blanket, sopapilla cheesecake bars, or breakfast pizza.
5-Star Review
“This is a great recipe, even for the beginner! Love your style!” – Geraldine Loyd
Homemade Crescent Rolls Recipe
Equipment
- Kitchen Scale (optional)
- Pizza Cutter
Ingredients
- 1 tablespoon active dry yeast 9 grams
- 1¼ cups half-and-half 284 grams, warm (110°F)
- 2 tablespoons honey 44 grams
- 10 tablespoons unsalted butter 141 grams, melted and cooled (1 stick + 2 tablespoons)
- ¼ cup granulated sugar 50 grams
- 1 large egg 50 grams, beaten
- 4-4½ cups all-purpose flour 480-540 grams, divided
- 1½ teaspoons kosher salt 5 grams
- Homemade Honey Butter (for serving) Click for recipe!
Instructions
- Grease or butter a large bowl and set it aside.
- Line 2 baking sheets with aluminum foil and spray the foil with nonstick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the yeast, half-and-half, honey, melted butter, and sugar together. Let the mixture stand for 5 minutes, or until foamy.1 tablespoon active dry yeast, 1¼ cups half-and-half, 2 tablespoons honey, 10 tablespoons unsalted butter, ¼ cup granulated sugar
- Switch to the dough hook and add the egg, 2 cups flour, and the salt. Beat on low speed and add the remaining 2 cups of flour in ½ cup increments. Beat until an elastic, smooth, and slightly tacky ball of dough forms, about 1 minute. Set the mixer to medium speed and continue mixing until the dough comes away from the sides of the bowl and is smooth and elastic, about 6 minutes.1 large egg, 4-4½ cups all-purpose flour, 1½ teaspoons kosher salt
- Place the ball of dough in the prepared, buttered bowl, turning it to completely coat. Cover with a lightweight, clean dishtowel and let rise in a warm place until doubled in size, about 1 hour.
- Gently punch the dough down and turn it onto a lightly floured work countertop. Divide the dough in half and roll the first half into a 12-inch circle. Use a pizza cutter to cut it into 12 equal wedges. Repeat with the remaining dough. Roll the wedges, starting at the wide end, and place them point side down and slightly curve the ends, 2 inches apart, onto the prepared baking sheets.
- Cover with a clean dishtowel and set in a warm spot to double in size, about 30-45 minutes. (At this point, rolls can be refrigerated up to 24 hours, if desired.)
- If cooking immediately, preheat oven to 350°F, and bake 14-18 minutes or until lightly golden brown.
- Let cool for at least 10 minutes, then serve warm or at room temperature with honey butter, if desired.Homemade Honey Butter (for serving)
Video
Becky’s Tips
- Nutritional information does not include honey butter. Please visit the honey butter recipe for nutritional information.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Do I need to let the dough rise if I use it for a breakfast pizza?
Yes!
Have you ever tried stuffing these rolls with anything before baking, such as ham and cheese? If so, do you have any tweaks or tips for the baking process?
We would just say to cut the filling to fit the rolls so it doesn’t ooze out the sides too much! Bake time should be about the same, but they may need a minute or 2 more depending on how wet the filling is.
This is a great recipe , even for the beginner! Love your style!
Thank you, Geraldine!
looking yummy :)