That pop of the can? Satisfying. What’s inside? Fine.
These homemade crescent rolls are not fine. They’re incredible. Soft, buttery, flaky, and made from scratch with zero drama. One bowl. No fancy techniques. Just you, some butter, and a tray of golden crescents that’ll steal every dinner.
Step-by-Step Instructions
Make the Dough
Whisk flour, sugar, yeast, and salt in a large bowl.
Add warm milk, warm water, egg, and 4 tablespoons softened butter.
Mix until a shaggy dough forms. Knead for 8-10 minutes until smooth.
Let rise in a greased bowl for 1 hour, until doubled.
Roll & Shape
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Punch down dough. Roll into a 12-inch circle.
Spread remaining 2 tablespoons softened butter over the dough.
Cut into 12 wedges (like a pizza).
Roll each wedge from the wide end to the tip. Curve into a crescent shape.
Rise & Bake
Place crescents on the baking sheet. Cover and let rise for 30 minutes.
Bake for 12-15 minutes until golden brown.
Brush with more melted butter right out of the oven.
Serve warm. Watch them vanish.
Summary
Prep Time: 15 minutes | Rise Time: 1.5 hours | Bake Time: 15 minutes
Yield: 12 rolls | Difficulty: Easy
Storage Notes
Store in an airtight container at room temperature for up to 3 days. Freeze baked rolls for up to 3 months. To reheat, wrap in foil and warm at 350°F for 10 minutes. Never microwave—they get rubbery and sad.
