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Soft Homemade Crescent Rolls

Soft Homemade Crescent Rolls

Rich, pillowy soft, and slightly sweet - these homemade crescent rolls are a family tradition for Thanksgiving, Christmas, or any special occasion.
Course Breads
Keyword crescent roll dough, homemade crescent rolls, how to roll crescent rolls
Prep Time 1 hour
Cook Time 12 minutes
Additional Time 8 hours
Total Time 9 hours 12 minutes
Servings 24 rolls
Calories 163kcal
Author Marsha Maxwell


  • Misto Frosted Glass Bottle Oil Sprayer - ,Frosted, Glass
  • Wilton Perfect Results Premium Non-Stick 21 x 15-Inch Mega Baking Pan
  • Bosch MUM6N10UC Universal Plus Stand Mixer, 800 Watt, 6.5-Quarts with Meat Grinder
  • Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
  • Measuring Cups and Magnetic Measuring Spoons Set


  • 2 ½ teaspoons 1 packet or 7g active dry yeast
  • 1 cup 240ml warm water (body temperature or 96 degrees)
  • ½ cup plus 1 teaspoon 104g granulated sugar, divided
  • ½ cup 1 stick or 113g butter, melted (not hot), plus more butter for brushing
  • 3 eggs lightly beaten
  • 1 ½ teaspoons 9g salt
  • 4-5 cups 480-600g bread flour, plus more flour for rolling
  • Nonstick cooking spray


  • Pour warm water in a measuring cup or in the bowl of a stand mixer. Sprinkle water with yeast and 1 teaspoon sugar. Allow yeast to grow and bubble for about 5 minutes.
  • Add sugar, salt, melted butter, and beaten eggs to yeast mixture. Using the dough hook of the stand mixer, mix briefly to combine (see notes for how to mix the dough without a stand mixer).
  • With the mixer on low speed, add the bread flour, 1 cup at a time, until the dough starts to pull together and pull away from the sides of the bowl. The amount of flour needed will vary slightly according to the brand of flour you are using (see notes).
  • Spray a large mixing bowl with cooking spray. Transfer the dough to the bowl. It will be very sticky. Spray the top of the dough with cooking spray, and cover tightly with plastic wrap. There should be enough room in the bowl for the dough to double in size.
  • Place the bowl with dough in the refrigerator. Let rise overnight, at least 6 hours and up to 3 days.
  • Brush 2 baking sheets with melted butter and set
  • Remove the dough from the refrigerator, and divide into 2 equal pieces. Sprinkle a rolling surface, preferably a pastry mat, with flour.
  • With your hands, shape 1 piece of dough into a
    round, flat disc. Using a rolling pin on the floured surface, roll the disc out
    into a 12-inch circle.
  • Cut the circle into 12 wedges. Roll each wedge, beginning with the wide end, and shape into a crescent. The point of the wedge should be tucked under the roll. (See this video for a demonstration, but note that you should cut the dough into 12 instead of 8 wedges: https://www.youtube.com/watch?v=WAgAIe2b-mY).
    Place crescents on a buttered baking sheet.
  • Repeat the rolling and shaping process with the other half of the dough. At this point, shaped rolls can be frozen to bake later (see notes).
  • Cover the shaped rolls with waxed paper or parchment that has been sprayed with cooking spray, then with a clean kitchen towel. Let the rolls rise for 2 hours. Do not overdo the second rise. The rolls will puff a bit while baking.
  • Toward the end of the rising time, place a rack one slot above the center of the oven. Preheat oven to 350 degrees.
  • Bake one sheet of crescent rolls for 10-13 minutes until golden brown. Immediately bake the other sheet of rolls.



Note 1: To mix the dough without an electric stand mixer, use a large mixing bowl and wooden spoon.
Note 2: Brands of bread flour vary in how much liquid they
absorb. This recipe was developed using Gold Medal brand bread flour, and the amount needed was 600 grams or about 5 cups.
Note 3: Shaped crescent rolls can be frozen to bake another day. Place the tray of rolls in the freezer for 2 hours until the rolls have frozen solid. Transfer the frozen rolls to a zipper-type freezer bag. To thaw and bake frozen crescent rolls, place on a baking sheet brushed with melted butter. Cover with waxed paper or parchment that has been sprayed with cooking spray, then with a clean kitchen towel. Let frozen rolls thaw and rise for 4 hours, then bake.