• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Bread and Pizza

    1-Hour Light and Buttery Crescent Rolls

    Published: Nov 20, 2014 · Modified: Apr 19, 2022 · by Jess Smith · Jump to Recipe · 17 Comments · This post may contain affiliate links.

    3.8K shares
    one hour crescent rolls

    1 Hour Crescent Rolls

    These quick, homemade crescent rolls are an easy (and buttery) addition to dinner or your next holiday party.  Make them at home instead of popping them out of a can and you will be surprised how much more delicious they are.

    Thanksgiving Planning

    I wish I could say that I've got my Thanksgiving menu all lined up, but that would be false.  I've barely had time to think about it, although it would take more than the usual life craziness to keep me from mashed potatoes and stuffing.

    And rolls.  There must be rolls.  Ideally, light, buttery, and ready in 60 minutes.  Fortunately I've got that covered.

    Quick Homemade Crescent Rolls

     

    Quick Homemade Crescent Rolls

    Since discovering the 1-Hour Light and Buttery Dinner Rolls, I've made them so often that they've become a holiday staple.  And they really are delicious - check out the comments on that page to see lots of love for these quick and easy rolls.

    This year I thought I'd put a festive spin on them and roll them into crescents.  Crescents make for excellent holiday party food - all those light layers to pull apart and spread with cranberry sauce or sweet potatoes.

    I froze a batch too.  So even if we have nothing else next Thursday, we'll have plenty of these, hot out of the oven.  Because that's when these little rolls are at their very best.

    Quick Homemade Crescent Rolls Baking

    Hopefully you're way ahead of me and have your Thanksgiving meal all lined up.  If not, I'd recommend adding these quick and easy homemade crescent rolls to the list!

    crescent rolls in a towel lined basket
    Print Recipe
    3.88 from 33 votes

    1-Hour Light and Buttery Crescent Rolls

    These quick, homemade crescent rolls are an easy (and buttery) addition to dinner or your next holiday party.  Make them at home instead of popping them out of a can and you will be surprised how much more delicious they are. 
    Prep Time45 mins
    Cook Time15 mins
    Total Time1 hr
    Course: Bread
    Keyword: baking, Homemade bread, rolls
    Servings: 8
    Author: Jess Smith via Inquiring Chef
    Cost: $5.00

    Equipment

    • Stand Mixer
    • Half Sheet Pan

    Ingredients

    • 1½ cups Warm Water (110 degrees F/45 degrees C)
    • 1 tablespoon Instant Yeast
    • 2 tablespoon Granulated Sugar
    • 2 tablespoon Unsalted Butter, softened (28g)
    • 1 teaspoon Salt
    • 4 cups All-Purpose Flour, lightly spooned into measuring cup and leveled off (500g)

    For topping:

    • 3 tablespoon Unsalted Butter, melted (40g)
    • 1 teaspoon Flaked Sea Salt

    Instructions

    • In the bowl of a stand mixer fitted with the dough hook, stir together 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

    These freeze very well. Freeze the rolls on a baking sheet before baking. Once frozen, transfer to a plastic bag and return to the freezer. Defrost at room temperature for 30 minutes before baking.
    Adapted from these 1-Hour Light and Buttery Dinner Rolls originally from Phemomenon.

    Clara and Molly aren't sure about this whole "Thanksgiving" thing.  We've been talking up turkey, but they're skeptical...

    C and M Nov 13

    Related

    « Babies' First Loi Krathong
    Hua Hin, Thailand (aka the first time I left Bangkok in a year) »
    3.8K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Melissa

      November 20, 2014 at 10:58 pm

      The one hour dinner rolls are a thanksgiving staple in my house now! I can't wait to try these!

      Reply
    2. Dave Clark

      November 21, 2014 at 6:36 am

      Those Rolls look very familiar LOL. Your Great Grandmother would be proud.

      Dad

      Reply
      • Jess

        November 21, 2014 at 7:12 am

        I wondered if you would notice that! I was thinking of her the whole time I was making them.

        Reply
    3. Lynae

      November 24, 2014 at 7:28 am

      If freezing, would I let them rise the second time and then stick in freezer? Or would they rise during the thawing time prior to baking? Thanks

      Reply
      • Jess

        November 24, 2014 at 8:03 pm

        Lynae - I always freeze them before the second rise. They won't rise much during thawing time, but they'll get nice and puffy in the oven.

        Reply
    4. Katie (The Muffin Myth)

      November 26, 2014 at 1:51 pm

      These look great! I've got a couple of thanksgiving dinners this weekend, so this recipe is perfectly timed. And I've been really craving yeasty breads lately, so without question I'm going to make them! Thanks Jess!

      Reply
    5. Bea tran

      March 02, 2015 at 9:31 pm

      OMG I can't thank you enough for this recipes. I had tried make the rolls 4 or 5 times already and they turn out wonderful. I can't wait to try out the crescent rolls. Thank you again for the great recipe. PLZ let me know if you have anymore recipe that you would like to share.

      Reply
    6. Kat

      November 25, 2015 at 7:15 pm

      My identical twin girlies are almost 13 and want to try this for our Thanksgiving meal. We're about to give it a go. Thanks for sharing so we can have this time baking together! We are baking tonight to serve tomorrow. I'd prefer to serve them hot out of the oven, but won't be able to do that (no oven space available).. So, we're going to try warming them up in foil in the barbeque. Hope that works!
      Kat ♥

      Reply
      • Jess

        November 27, 2015 at 1:22 pm

        Hi Kat! I hope this worked out for you and your girls - I think it would - I've had great success re-warming these rolls (in fact we made them yesterday too!). It's so fun to think about my girls being old enough to cook with me in a few years!

        Reply
        • Manya

          February 08, 2018 at 9:14 pm

          My identical twin girls are 10 and we have started being able to cook and bake a lot. Twin girls are sooooo fun! We are going to make these tomorrow. Though I will be using a gluten free flour mix as they have celiac, I’m confident they will be great!

          Reply
          • Jess

            February 20, 2018 at 9:20 am

            Manya - this is so fun to hear! The girls are so much fun now, but I look forward to the days ahead when they are closer to the age of your girls and we can do so many new things together. I hope these turned out! I've never experimented with gluten free flours, but I know they're getting better all the time. Hope all three of you enjoyed them!

            Reply
    7. Kat

      November 25, 2015 at 7:16 pm

      P.S. Your girls are adorbs!

      Reply
    8. Meli

      April 23, 2021 at 8:37 pm

      This seemed to be WAY too much flour. Am I doing something wrong ?

      Reply
      • Jess Smith

        April 26, 2021 at 7:07 pm

        Hi Meli - I don't think so - the measurements are correct. Did your dough seem dry?

        Reply
    9. Ansley Cathey

      January 04, 2023 at 3:49 pm

      I only needed 3 cups of flour. I tried 4 cups of flour like the recipe said, and my dough was way too dry.

      Reply
    10. Linda

      January 08, 2023 at 3:19 pm

      3 stars
      Do you have nutritional information?
      The recipe sound delicious
      Can wait to try them
      !

      Reply
      • Jess Smith

        January 09, 2023 at 10:37 am

        Hi Linda - we haven't run nutritional data on this recipe yet, but I love myfitnesspal and usually use it to cross check the nutritional data in our recipes.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • Green Tea Cocktail
    • Semolina Cake
    • Cashew Cream Sauce
    • Vegetable and Rice Stuffed Peppers

    Trending Recipes

    • Crispy and Chewy Chocolate Chip Cookie Recipe
    • Honey Ginger Chicken Stir-Fry
    • Mason Jar Overnight Oats
    • Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef