Once you experience the pillowy texture and savor the delectable taste, store-bought crescent rolls will become a thing of the past. Enjoy these rolls straight out of the oven, their appeal heightened by the irresistible combination of melted butter and kosher salt. Whether warm or cold, these rolls are a treat for your taste buds.
Rolls Ingredients
Yeast:
Utilize active dry yeast to achieve the perfect rise in this recipe.
Water:
Ensure the water added to the yeast is between 110-115°F (43-46°C). The right temperature is crucial for activating the yeast.
Flour:
Opt for all-purpose flour, as it provides the ideal consistency for these rolls. Alternative flours have not been tested in this recipe.
Milk:
While whole milk is preferred, any milk on hand will suffice. Maintain a milk temperature between 110-115°F (43-46°C), mirroring the water temperature.
Can I Make Crescent Rolls Ahead of Time?
While these rolls are a delightful addition to holiday tables, they are suitable for any occasion. Streamline your preparations by making the rolls ahead of time. After the first rise, cut and shape the rolls, placing them on a lined baking sheet for a brief stint in the freezer.
Once frozen, transfer them to freezer-safe bags until needed. When ready to bake, simply thaw the rolls at room temperature and follow the baking instructions.
How to Store Homemade Crescent Rolls
After baking, store the rolls in a sealed plastic bag at room temperature for a couple of days. Extend their freshness by refrigerating them for up to a week. If you prefer to store for longer periods, freeze the cooled rolls in a freezer-safe container, ensuring they are completely cooled before freezing.
Ingredients
Yeast
- 1 tablespoon active dry yeast
- 1 teaspoon granulated sugar, plus ⅓ cup (7.5 g)
- ½ cup (125 g) warm water, 110° to 115°F (43-46°C)
- 3¾ cups (467 g) all-purpose flour, divided
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (122.5 g) whole milk, warmed, about 110-115°F (43-46°C)
- 1 large egg, room temperature
- ¾ teaspoon kosher salt
Toppings
- 4 tablespoons unsalted butter, melted, divided
- kosher salt, for sprinkling on tops of rolls
Instructions
- In the bowl of a stand mixer, combine yeast and 1 teaspoon sugar. Add warm water, mix by hand, and set aside until the yeast blooms/foams (about 5 minutes).
- Add remaining sugar, 2 cups of flour, butter, milk, egg, and salt. Using the dough hook attachment on your stand mixer, mix on low speed until the ingredients are fully combined (about 5 minutes).
- Add remaining flour, ¼ cup at a time, mixing on low to get most of the flour incorporated after each addition until the dough pulls away from the sides of the bowl. (If the dough is not pulling away from the sides of the bowl, add a little more flour.)
- Knead with the dough hook for 6-8 more minutes, or until smooth.
- Transfer to a greased bowl, cover with greased plastic wrap, and let rise until doubled (about 1 hour).
- Line a baking sheet with parchment paper.
- Punch down the dough and turn it onto a lightly floured surface.
- Divide the dough into two equal portions (about 515g each), and roll each into a circle about 12 inches wide and ¼-inch thick.
- Use a pizza cutter to slice each dough circle into 12 equal wedges (24 total wedges).
- Starting on the wide edge of each wedge, roll towards the tip. Place tip side down onto the lined baking sheet about 2 inches apart.
- Pull the edges slightly together to create the curved crescent shape.
- Loosely cover the rolls. Let them rise until doubled in size (about 30 minutes).
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 12-14 minutes, or until golden brown.
- Brush with melted butter and sprinkle with kosher salt. Serve warm or cold!
