Description
These homemade crescent rolls are soft, buttery, and perfect for any occasion.
Ingredients
Scale
- 1 teaspoon instant yeast
- 1 cup warm milk (110–115°F (43–46°C))
- 1 tablespoon granulated sugar
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons table salt
- 1 large egg
- 4 tablespoons unsalted butter, softened
- 1 egg (beaten with 1 teaspoon water or milk for egg wash, optional)
Instructions
- In a large bowl, combine the yeast, warm milk, sugar, flour, salt, and egg. Mix and knead until a soft dough forms.
- Add the softened butter and continue kneading until smooth and elastic, about 6 to 8 minutes.
- Place the dough in a greased bowl.
- Cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1 hour.
- Punch down the dough and divide into 2 equal portions. Roll each into a 12-inch (30 cm) circle.
- Cut each circle into 12 wedges using a pizza cutter or a sharp knife. Roll each wedge up from the wide end to the tip to form a crescent shape.
- Arrange rolls on a parchment-lined baking sheet, cover lightly, and let rise while preheating the oven.
- Preheat the oven to 375°F (190°C). Brush with egg wash if desired.
- Bake for 12 minutes, or until golden brown. Cool slightly before serving.
Notes
- For a richer flavor, you can use milk instead of water for the egg wash.
- These rolls can be frozen after baking; just reheat them in the oven before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg