These soft and flaky homemade crescent rolls need just a few easy ingredients. They're irresistibly fluffy and buttery, perfect as a side dish with any meal!
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Instructions
In the bowl of a stand mixer, fitted with a whisk attachment, add milk, water, 2 teaspoons of sugar and yeast. Lightly whisk together on low speed until just combined. Let rest for 5 minutes, until frothy and bubbly.
Add in the eggs and mix to combine. Swap the attachment to a dough hook, then add in the flour and salt. Knead on medium speed until the dough comes together.
Once a rough dough has formed, add in the butter and knead together on medium-low speed for 8 minutes. Wait until the butter is incorporated into the mixture to start the timer for 8 minutes. Once the dough is kneaded, transfer it to a clean bowl that has been sprayed with baking spray. Cover with plastic wrap or a clean kitchen towel and let rise for 1 hour, or until doubled in size.
Towards the end of the rising time, preheat the oven to 350°F. Line a baking sheet with parchment paper and lightly spray with baking spray. Set aside.
Once the dough has doubled in size, transfer it to a clean, lightly floured surface. Roll the dough out to a rectangle 21” long x 14” wide. Use a sharp knife or pizza cutter to cut the dough down the center long ways.
Next, cut 12 triangles from each strip of dough, with the base of each triangle being 3” wide. Take a cut-out triangle and press down the wide end out a little, then roll up starting with the wide end. Place the crescent roll onto the prepared baking sheet. Repeat the rolling process with the remaining triangles. (For help with these steps, check out the visual step-by-step photos in the post above.)
Once all of the crescent rolls are on the baking sheet, let rise for about 15 minutes until puffy. Place it into the preheated oven on the center rack.
Bake for 15-18 minutes, until golden brown. Once baked, remove from the oven. Let the rolls cool for a few minutes before serving.
Notes
Store leftover crescent rolls at room temperature, or put them in the fridge if you prefer. Make sure to keep them in an airtight container or food storage bag so that they stay fresh and don’t go stale. They’ll keep for around four days.
Crescent rolls may be stored in an airtight container or baggie for up to 4 days.
You can use salted or unsalted butter. If using unsalted butter, add 1⁄4 tsp + 1⁄8 tsp of salt to the recipe.
When working with yeast-based recipes such as this one, it is very important to have the correct temperature of liquids. If the liquids are too hot they will kill the yeast. Too cold and the yeast won’t activate and the dough won’t rise properly. The ideal temperature is between 105°-110°.
Rising times will vary depending on the temperature of your kitchen. If it doubles in size before the hour is up, just simply move on to the next step in the recipe. If your kitchen is on the cold side, you will want to go ahead and wait until it has truly doubled in size before using.
Brush the baked crescent rolls with melted butter if desired.