Crescent Rolls

5 from 4 votes
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Crescent Rolls – Soft, buttery, and flaky homemade crescent rolls are perfect for homemade soup, stews, and chili on a cold night.  

Fresh bread is half the reason why I enjoy eating soup.  Creamy Wild Rice Soup with one of these fresh crescent rolls right out of the oven is pure heaven. Now, we all know the ones that come in a tube and are ready in like 10 minutes. And don’t get be wrong, I am all about convenience. But sometimes you just want the real thing. And that is where this homemade version comes in. 

Light and fluffy rolls are kind of my favorite think. I could live on pasta, bread and carbs and be one happy person.  Throw in some brownies I guess, and then I am set for life.  So these homemade crescent rolls are definitely high on the list. 

crescent roll on a plate

 

A lot of people are afraid of baking with yeast, but if you follow the directions, it really isn’t something you need to worry about.  You can have fresh bread, like these Honey Butter Dinner Rolls anytime if you just get in the kitchen and try!  

Tips for Baking with Yeast

  • Pay attention to the temperature of you liquid.  You need the water or milk to be warm, but not really hot.  If there is a temperature listed in the recipe, actually measure the temp of your water to make sure it is accurate.  If the water is too hot you will kill the yeast and it will not rise.  If the water is too cold the yeast will not grow and your bread will not rise. 
  • Use good yeast.  You want to make sure your yeast is not expired and is stored in the proper conditions. Storing it in the fridge is the best bet.  If the yeast is expired, toss it and get new stuff.  Yest it was makes your bread rise, so it is important to make sure it is fresh. 
  • Knead your dough. You can use an electric mixer with a dough hook or your hands, but make sure you follow the recipe.  If it says knead for 10 minutes, watch the clock and knead for 10 minutes.  When I first started making bread I just estimated and had a lot of failures. 
  • Let your bread rise. Yeast likes to feed on the sugar and rise in a slightly warm dark place.  If it is winter and your house is cold, place your bowl of dough near a heat vent. If you have a bread proof setting on your oven, use it. 

 

butter being brushed on a crescent roll

I swear, nothing beats the smell of fresh bread baking in your oven.  Classic Oatmeal Bread is one of my favorites to make, because the leftovers make the best slices of toast the next day!  But if you have ever only bought crescent rolls from the tube, it is time to rethink that!  These are so good and great for anytime, not just a special occasion.

How to Roll Homemade Crescent Rolls

 You roll your balls of dough into a 12 inch round circle,. Then you can use a sharp knife of a pizza cutter to cut into 8 slices, like you would if you were serving a pie.  Then take one slice, starting with the outside edge and tightly roll towards the center.  You will get a perfect crescent every time!  Then you can just gently curve them when you place them on the baking sheet.  Brush with butter when they come out of the oven for pure deliciousness! 

close up of crescent roll on a plate

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Crescent Rolls - Soft, buttery, and flaky homemade crescent rolls are perfect for homemade soup, stews, and chili on a cold night.  

Crescent Rolls - Soft, buttery, and flaky homemade crescent rolls are perfect for homemade soup, stews, and chili on a cold night.  
5 from 4 votes

Crescent Rolls

By Erin
Crescent Rolls - Soft, buttery, and flaky homemade crescent rolls are perfect for homemade soup, stews, and chili on a cold night.  
Prep: 2 hours 40 minutes
Cook: 12 minutes
Total: 2 hours 52 minutes
Servings: 24

Ingredients 

  • 1 1/4 oz package active dry yeast
  • 1/4 cup warm water, (110 to 115 degrees)
  • 1/2 cup + 1 Tablespoon sugar, divided
  • 3/4 cup warm milk, (110 to 115 degrees)
  • 3 large eggs, beaten
  • 1/2 cup butter, softened
  • 1 teaspoon salt
  • 5 to 5-1/2 cups all-purpose flour
  • Melted butter

Instructions 

  • In bowl of an electric mixer; mix together yeast and warm water. Add 1 Tbls sugar, and let stand for 5 minutes until foamy.
  • Add 1/2 cup sugar, milk, eggs, salt and butter. Slowly add enough flour to form a stiff ball. Turn onto a floured surface and knead for 6 to 8 minutes. Add additional flour if needed. Dough will be smooth and elastic when done.
  • Place dough in a well oiled bowl, turning to coat. Cover and let rise for about 90 minutes, or until doubled in size.
  • Punch down the dough, and divide into 3 equal parts. Roll each part into a 12 inch circle. Using a sharp knife cut each circle into 8 wedges.
  • Roll up the wedges, starting with the wide end going towards the point. Place on a lined baking sheet with the pointed end down. Cover and let rise for 30 minutes.
  • Preheat oven to 375 degrees.
  • Bake for 10-12 minutes until golden brown. Remove from oven and brush with melted butter if desired.

Notes

Recipe from Taste of Home

Nutrition

Serving: 1g | Calories: 156kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 145mg | Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 2 hours 40 minutes
Cook Time: 12 minutes
Total Time: 2 hours 52 minutes
Course: Bread Recipes
Cuisine: American
Servings: 24
Calories: 156
Like this recipe? Leave a comment below!

About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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