Home made crescent rolls

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If you’re looking for the perfect bun to go with every single meal, you’ve found it! These homemade crescent rolls are soft, golden brown, and have a delicious and buttery flavor.

Make all of these recipes for every dinner, and you’ll have a meal to remember! Prepare this Cheese Asparagus Stuffed Chicken, Olive Garden Salad, and Super Easy Crockpot Mashed Potatoes for a meal the whole family will love!

A bowl of baked crescent rolls.

Homemade Crescent Rolls recipe

I love a good bun recipe and I can’t resist these crescent moon buns! They’re so buttery and flaky and basically melt in your mouth. The golden brown outside combined with the soft texture on the inside will have you eating at least a few at every meal! Trust me when I say double the recipe so you can pour them with your meals all week long!

Crescent buns are simple and easy to make and my family is obsessed with them! I mean, we love all kinds of evening buns, but these half moon buns quickly made it to the top of our favorites list! These puff up so perfectly that once you make the homemade version, you’ll never buy them in a can again!

ingredients you need

These homemade croissants are made with ingredients you probably already have in your kitchen. They are so easy and delicious! You can find the exact measurements on the recipe card at the end of the post.

  • Dry active yeast: This will make your buns rise.
  • granulated sugar: A bit of sugar is part of rolls to make them taste delicious!
  • Warm water and warm milk: These are mixed with the yeast to activate it.
  • Unsalted Butter: I use unsalted butter for the dough that has been softened to room temperature.
  • egg: For this dough, a room-warm egg is necessary.
  • Salt: The salt enhances all other flavors.
  • Flour: I use all-purpose flour in this bun recipe.
  • Salted butter: This is to brush the top so you melt it first!

How to make crescent rolls

These rolls are so easy to make! Your kids will love helping you roll out the dough, cut the triangles and shape them into a crescent!

  1. Activate the yeast: Add the yeast, 1 tablespoon granulated sugar (save the remaining sugar for later), warm water, and warm milk. Stir everything together, then set aside for 5-10 minutes until the yeast is fluffy and bubbly.
  2. Combine the ingredients: Add butter, egg, salt and 2 cups of flour. Use the paddle attachment to mix on low until everything is combined. Scrape down the paddle and replace it with the dough hook attachment. Mix on low speed, adding the remaining flour ¼ cup at a time until a soft dough forms and is just sticky to the touch, not sticky.
  3. Knead with mixer: Increase the speed only slightly and knead the dough for 6-8 minutes until smooth and elastic.
  4. let it rise: Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm place for an hour or until doubled in volume.
  5. Stamping, Rolling, Cutting and Forming: Once the dough has risen, knead the dough and divide into two equal portions. Form a ball at a time, then roll out into a 12-inch circle. Using a large sharp knife or pizza cutter, cut the circle into 12 equal wedges. Roll the wedges from the wide part to the narrow part to form the rolls. Place on a baking tray covered with baking paper. Repeat with the second ball of croissant dough.
  6. Let it rise (again): Cover and let rise for 30-45 minutes. While the buns are rising, preheat the oven to 350°F and melt 3 tablespoons butter.
  7. Bake: Bake for 12 minutes and brush with butter immediately after removing. These taste best fresh and are probably even better when they are still warm from the oven. Enjoy!

6 pictures show how to make the roll pastry, how to roll out and how to shape the dough.

What is the difference between croissants and crescent rolls?

Many people get confused and think that croissants and croissants are the same, but they are not! They are completely different.

  • Croissants: Croissants are French for half-moon, but differ from half-moon buns because of their texture. These are often seen in France and have a very scaly external texture.
  • Crescent Bun: Crescent buns are similar in texture to dinner buns, except they are rolled and formed into a crescent shape.

Homemade crescent rolls cooked on a baking sheet lined with parchment paper.

How to store leftovers

If you have leftover homemade crescent rolls (or want to make them ahead of time), here are a few tips for storing them to keep them soft and fresh.

At the counter: I like to put my rolls in a ziploc bag or airtight container to keep them fresh. They last about 3-4 days!

The top view of a bowl of crescent rolls.

I love homemade bread. There are so many ways to bake it! The amounts of flavors are endless! Also, they all make my house smell so delicious. Check out a few more of my delicious bread recipes. I bet you won’t be able to pick a favorite!

  • Add the yeast, 1 tablespoon granulated sugar (save the remaining sugar for later), warm water, and warm milk. Stir everything together, then set aside for 5-10 minutes until the yeast is fluffy and bubbly.

  • Add butter, egg, salt and 2 cups of flour. Use the paddle attachment to mix on low until everything is combined. Scrape down the paddle and replace it with the dough hook attachment. Mix on low speed, adding the remaining flour ¼ cup at a time until a soft dough forms and is just sticky to the touch, not sticky.

  • Increase the speed only slightly and knead the dough for 6-8 minutes until smooth and elastic.

  • Form the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm place for an hour or until doubled in volume.

  • Once the dough has risen, knead the dough and divide into two equal portions. Form a ball at a time, then roll out into a 12-inch circle. Using a large sharp knife or pizza cutter, cut the circle into 12 equal wedges. Roll the wedges from the wide part to the narrow part to form the rolls. Place on a baking tray covered with baking paper. Repeat with the second ball of dough.

  • Cover and let rise for 30-45 minutes. While the buns are rising, preheat the oven to 350°F and melt 3 tablespoons butter.

  • Bake for 12 minutes and brush with butter immediately after removing. These taste best fresh and are probably even better when they are still warm from the oven. Enjoy!

serves: 24

calories136kcal (7%)carbohydrates18G (6%)protein3G (6%)Fat6G (9%)Saturated Fatty Acids4G (20%)Polyunsaturated fat0.3GMonounsaturated fatty acids2Gtrans fat0.2Gcholesterol22mg (7%)sodium115mg (5%)potassium38mg (1%)fiber1G (4%)sugar3G (3%)Vitamin A184ie (4%)calciumfifteenmg (2%)iron1mg (6%)

All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value will vary per household based on the brands you use, measurement methods, and serving sizes.

course bread, side dish

kitchen American

keyword Crescent rolls, evening rolls

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