Homemade Crescent Rolls Recipe

Homemade crescent rolls in a white bowl on a wooden table.

Course: Bread

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: rolls

Calories: 160kcal

Author: Becky Hardin

These buttery Homemade Crescent Rolls are just so delicious. Flaky, fresh, and oh so good. Make them for every holiday, every dinner, and every time you need a little piece of joy!

Print Recipe

Equipment

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

Notes

Nutritional information does not include honey butter. Please visit the honey butter recipe for nutritional information.

Storage: Store homemade crescent rolls in an airtight container at room temperature for up to 1 day, in the refrigerator for up to 3 days, or in the freezer for up to 1 month.

Nutrition