These one hour crescent rolls are so light and fluffy, and so easy to make, too!
We’ve had a nice long stretch of cold and rainy weather here in Portland this week, and it is finally feeling like fall! I’ve already busted out my fleece jackets and fur-lined slippers, and I’m ready for all things cozy and warm. Of course, that means plenty of soup (my favorite food!) and plenty of fresh baked bread to go with it. When I have time to plan ahead, these crescent rolls are my absolute favorite. They’re light and tender and heavenly, and have an amazingly soft texture. But on those nights when there’s an hour until dinner time and I haven’t planned anything out, one hour roll recipes are a lifesaver!
I’ve been making these one hour rolls for several years now (after getting the recipe from my very bestest of all friends Cortney) and they are truly fabulous. Just for fun, this time I decided to experiment with making the dough into crescent rolls. To my delight, it totally worked! The rolls came out light and fluffy on the inside, and crisp on the outside. Because they are one hour rolls, they will always come out a little heavier and denser than roll recipes with a longer rise time, but these crescent rolls are pretty darn close in texture to traditional rolls. We ate ours with our favorite cinnamon vanilla honey butter, and they were absolutely divine!
If you’re looking for some fabulous soup recipes to go with these rolls, this Panera-copycat broccoli cheddar soup, this instant pot chicken tortilla soup, and this tomato basil parmesan soup are my top three favorite soups! I make each of them at least once a month, and they are consistently delicious. Happy soup season!
One Hour Crescent RollsPrint Recipe
- 1 1/2 cups warm water
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 2 tablespoons butter softened
- 1 teaspoon salt
- 4 cups all purpose flour more or less as needed
- 3 tablespoons melted butter separated
- In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy. Add the butter, salt, and 3 cups of flour, and mix until combined. Add additional flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch (be careful not to add too much flour!). Knead 3-5 minutes, until smooth. Cover and let rise 20 minutes.
- Preheat the oven to 400 and line a 9 x 13 pan with parchment paper or spray with cooking spray. Gently punch the dough down and divide into 2 equal pieces. Roll each piece out into a large circle, then spread with 1 tablespoon melted butter. Cut each circle into twelve wedges, then roll each wedge up, starting with the wide end, to form a crescent shape. Repeat with remaining dough. Let rise for an additional 15-20 minutes. Bake 13-15 minutes, or until golden brown. Remove and brush with remaining melted butter. Let cool slightly before serving and enjoy!