These deliciously light and flaky crescent rolls turn out perfect every single time, and are so easy to make!
Who else is super excited about soup season? We’ve had a couple of rainy and cool days here in Portland lately, so I took it as a sign that I should start making soup for dinner every night. 🙂 If you’re making a great soup, you totally need some fresh hot rolls to go with it, and these crescent rolls are bread perfection! They’re buttery, soft, and melt in your mouth delicious. I’ve made them dozens and dozens of times, and they are consistently perfect every time I make them. They are my go-to for holidays and family gatherings, and always get rave reviews!
These rolls taste completely heavenly when they’re still hot from the oven, and so tender and buttery. They will keep for several days if stored in an airtight container, and my kids love to make sandwiches with them for their lunchboxes. Each recipe makes twenty four rolls, which is plenty for my little family, but if you’re cooking for a bigger crowd, you can double the recipe and bake it in two sheet pans instead. If you’re hoping to make the rolls a day in advance, you can follow the directions up until you shape the rolls, then cover the rolls and refrigerate them immediately after shaping them. When you’re ready to bake, take the rolls out of the fridge and let them sit on the counter while the oven is preheating (at least 20-30 minutes), then bake them per the instructions.
These light and fluffy crescent rolls are so delicious, and have the perfect tender texture. They are my go-to for every special occasion (or often just when I want some delicious bread to go with my soup). These rolls are a must try!
Perfect Crescent RollsPrint Recipe
- 1/3 cup warm water
- 2 1/4 teaspoons yeast
- 1/3 cup granulated sugar
- 1 1/3 cups milk warmed
- 3/4 cup butter room temperature, divided
- 1 large egg room temperature
- 1 1/2 teaspoons salt
- 4 1/2 cups flour more or less as needed
- In a large bowl or the bowl of a stand mixer, combine water, yeast, and a pinch of sugar. Let stand until yeast is foamy. Add sugar, milk, 5 tablespoons of butter, egg, and salt, and mix until well combined. Mix in two cups of flour. Slowly add remaining flour and mix until dough is smooth and elastic, and slightly sticky to the touch. Cover and let rise until doubled in size, 60-90 minutes.
- After the dough has risen, punch it down and divide into two equal sized balls. Roll each ball out into a circle and spread each with two tablespoons of butter. Cut each circle into twelve wedges (I usually use a pizza cutter to make it easier). Roll each wedge up, starting at the wider side, and place point side down on a lightly greased baking sheet (I can fit 24 rolls on a single large baking sheet.) Cover and let rise about one hour, or until doubled in size.
- While the rolls are rising, preheat oven to 375. When the rolls have risen, bake 15-20 minutes or until golden brown. Remove from oven and brush lightly with remaining butter.