Homemade Crescent Rolls

No need to pick up a pack of Poppin’ Fresh rolls this year. Buttery soft crescent rolls are easy to make and taste so much better from scratch.

Crescent rolls tend to be a staple on most holiday dinner tables. The Pillsbury Dough boy has had a lock on bread for as long as I can remember, and with good reason. Crescent rolls are amazing! But they’re pretty easy to make at home, and with a lot fewer ingredients than Mr. Poppin’ Fresh uses.

These rolls are extra buttery and don’t require a lot of rolling and layering to get a nice soft texture. They’re made with basic ingredients and can be made ahead of time and frozen so it’s easy to have a batch on hand.

I still remember the ads where people were fighting at the table for who would get the last crescent roll, only for mom to appear in the dining room with a fresh batch. Bake up some of these rolls for your dinners this season. You won’t be disappointed!

Crescent Rolls

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Prep Time 3 hours hrs

Cook Time 20 minutes mins

Course Side Dish

Servings 12

Ingredients

  

• 1 1/2 sticks unsalted butter melted (reserve two tablespoons)
• 3/4 cup whole milk
• 1 tablespoon instant yeast
• 1/4 cup sugar
• 3 eggs one reserved for egg washing
• 3 1/4 cups bread flour
• 1 1/2 teaspoon salt

Instructions

 

• In a medium-sized bowl, combine the milk, the sugar and the yeast. Set aside for five minutes. Mix in two of the eggs.
• In the bowl of a stand mixer, combine the flour and salt, mixing until incorporated.
• Using the dough hook and with the mixer running on low, add in the heat and egg mixture and mix until a shaggy dough forms. Pour in the melted butter (**minus reserved two tablespoons**) and increase to medium speed, kneading for five minutes.
• Cover dough and set aside for about an hour and a half or until double in size.
• Turn dough out onto counter and pat into a circle about 12 inches wide. Brush dough with remaining two tablespoons of butter and, using a pizza wheel, cut dough into 12 equal triangles. Starting at the wide end, roll each section of dough in on itself, ending with the tip on the bottom of the roll. Place rolls onto parchment lined baking sheet, cover loosely with plastic wrap and set aside to rise for an hour.
• Preheat oven to 350 degrees. Combine remaining egg with one tablespoon of water and brush on the rolls.
• Bake at 350 degrees for 20 minutes, rotating pan halfway through baking. Cool on wire rack.