Homemade Crescent Rolls
Published Sep 13, 2023•Updated Apr 23, 2025
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Warm, buttery, and delicious: these homemade crescent rolls are inspired by my grandma’s recipe. But unlike her recipe, these are incredibly easy, using a quick-rising dough that takes under an hour. I’ve been making these rolls since I first shared them in 2012, and they’re just as likely to make an appearance at Thanksgiving or Easter as they are on a cozy Sunday night.
Krysty says: ⭐⭐⭐⭐⭐ “So simple and delicious! Perfect dinner rolls. Thank you!”
A plate of homemade crescent rolls is guaranteed to be the first thing to disappear from the dinner table. When these warm, soft, buttery rolls are pulled from the oven, the aroma alone is enough to bring everyone running. If you’re looking for a fun twist on classic dinner rolls, these fit the bill. They’re based on my popular 1-hour dinner rolls and just as light and fluffy as the original.
And by the way, if you’re used to popping open a can of Pillsbury crescent rolls for holiday dinners, try making them from scratch! This recipe is nearly as easy as everyone’s favorite quick dinner rolls, but nothing tastes as good as homemade bread. Bonus that these freeze incredibly well, so you can do all the heavy-lifting ahead of time.
How to Make Crescent Rolls
- Make the dough. In the bowl of a stand mixer, combine warm water, yeast, and sugar. Let stand, then add butter, salt, and flour. Mix on low until the dough is smooth and elastic.
- Proof. Let the dough rise for about 20 minutes.
- Roll and shape. Form dough into a ball and cut into quarters. Roll each ball into a circle and slice into 8 even triangles, like you’re slicing a pizza. Starting at the outside of the circle, roll each triangle towards the center.
- Second proof. Place the crescent rolls on a baking sheet and allow the rolls to rise for about 20 minutes.
- Bake. Bake for 13-15 minutes.
- Finish and serve. Brush the rolls with melted butter and sprinkle with salt before serving.
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Pin It NowIngredients
- Warm Water – The best temperature for activating yeast is between 110 degrees F/45 degrees C and 115 degrees F/45 degrees C. Use a thermometer to get just the right temperature.
- Instant or “fast-acting” yeast – Instant yeast is easy to use. If the dough isn’t rising, the yeast could be expired. Always check the yeast package before using.
- Sugar – A bit of sugar helps to activate the yeast.
- Unsalted Butter – Soften the butter to room temperature so that it easily integrates into the dough.
- Kosher Salt – To bring the flavors together.
- All-Purpose Flour – All-purpose flour is all you need in this easy crescent roll recipe.
For topping:
- Unsalted Butter – Use melted, unsalted butter to give freshly baked crescent rolls a glossy finish, and a delicious taste.
- Sea Salt Flakes – Maldon is my go-to for flaked salt.
Crescent rolls vs croissants
Crescent rolls and croissants share the same half-moon shape, but they are actually pretty different. The main difference between the two comes down to how they are made. Croissants are made by using lamination, which is the process of rolling butter into layers of dough to form a super flakey texture. Lamination is also what makes croissants a pastry, rather than a soft, doughy bread like crescent rolls.
How to Store Them
If you happen to have leftovers (though this is rare at my house), store them in a sealed container at room temperature. They will keep for 3 to 4 days.
How to Freeze Them
The trick to freezing these rolls is to freeze them on a baking sheet first. Once they are frozen, transfer to a plastic bag and return to the freezer. When you’re ready to serve, defrost at room temperature for 30 minutes prior to baking.
Recipe Tips
- Use a thermometer to check the water temperature before adding it to the yeast. If the water is over 117 degrees F/47 degrees C, it will kill the yeast.
- Cut the dough with a pizza cutter for uniform triangle pieces.
Want to mix it up? Try these variations
- Make them sweet – Cinnamon sugar crescent rolls make breakfast or brunch a little sweeter. Before shaping the dough into rolls, sprinkle them with cinnamon and sugar for a tasty treat.
- Add cheese – For extra savoriness, add homemade or store-bought Italian seasoning, garlic or onion salt, and Parmesan, Pecorino Romano, or Asiago cheese.
FAQs
Short answer – everything! I really love these with a simple soup and / or salad. They also class up a dinner of roast chicken or pot roast, or any hearty dinner that includes a sauce or gravy. Homemade crescent rolls also go great with special occasion meals like Thanksgiving, Christmas, or a New Year’s Day meals. Planning a weekend brunch? The rolls’ pull-apart shape makes them perfect with jams and jellies too.
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Homemade Crescent Rolls Recipe
Equipment
- Stand Mixer
- Half Sheet Pan
- Rolling Pin
- Sharp Knife or Pizza Cutter
Ingredients
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon instant or "fast-acting" yeast
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, softened to room temperature
- 1 teaspoon kosher salt
- 4 cups all-purpose flour (500 grams)
For topping:
- 3 tablespoons unsalted butter, melted (40 grams)
- 1 teaspoon sea salt flakes, like Maldon
Instructions
- In the bowl of a stand mixer fitted with the dough hook, stir together the warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.
- To the yeast mixture, add the butter, salt, and 2 cups of the flour. Mix on low-speed until the ingredients begin to come together. Still on low-speed, add 1 cup of the remaining flour and mix for 1 minute. Add the remaining 1 cup flour. Mix on low-speed until the final addition of flour is fully incorporated into the dough. Increase the speed to medium and knead until the dough is smooth and elastic, about 5 minutes. (Resist the urge to add additional flour unless the dough still refuses to come together after a couple minutes of kneading. The dough will still be slightly sticky, but you will know it is ready when it starts to make a slapping sound as it hits the sides of the bowl.) Remove the bowl from the mixer and cover it with a dish towel. Let the dough rise in a warm place until doubled in volume, about 20 minutes.
- Turn the dough out onto a lightly floured surface and form it into an even ball. Using a serrated knife, cut the dough into quarters. Roll each ball of dough into a rough circle about 15 inches in diameter (no need to be too precise). Using a pizza cutter or knife, slice the circle into 8 even triangles. Starting at the widest end, gently roll each triangle up into a crescent shape. Place 1-inch apart on two lightly greased baking sheets.
- Set the baking sheets aside and let the rolls rise while your oven is preheating to 400 degrees F (200 degrees C) – about 20 minutes.
- Lightly brush the rolls with about half of the melted butter before baking. Bake until golden brown, 13-15 minutes. Immediately after removing the rolls from the oven, brush them with the remaining melted butter and sprinkle with salt. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So simple and delicious! Perfect dinner rolls. Thank you!
Wonderful – I’m so glad you enjoyed them!
This is the best dough I have ever made! I used it tonight and made pigs in a blanket, and they turned out beautifully. I had to use margarine because I didn’t have butter and it gave them more of a pretzel roll texture and taste which was amazing. I feel like it’s super versatile. I’m so excited to play with it and try different things. Going to be my go to for all doughs from now on!
It definitely has so many uses! I’ve used it in many different ways, and it’s always my favorite too! So glad you liked it.
Do they freeze well after baking?
I prefer to freeze them before baking so that we can enjoy them warm and fresh out of the oven. They’ll freeze well after baking too, but my default is before.