The Best Buttery Homemade Crescent Rolls Ever

There’s something magical about warm, buttery crescent rolls coming straight out of the oven. Whether it’s a holiday dinner, a cozy Sunday brunch, or a weeknight craving for something homemade and comforting, these crescent rolls deliver that perfect golden bite every single time. With just a handful of pantry staples and a little bit of time, you’ll be pulling out bakery-worthy rolls that are light, flaky, and full of rich, buttery flavor. Trust me, once you make these from scratch, you’ll never want to go back to store-bought again!

These homemade crescent rolls are irresistibly soft, beautifully golden, and perfect for spreading with butter, jam, or even turning into mini sandwiches. And the best part? They’re easier than you think—and super fun to make!

Ingredients

Let’s talk about what you’ll need to make these delicious crescent rolls:

• 1 cup whole milk, warmed to 100–110°F (ideal for activating the yeast)
• 2¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• 1 large egg
• 4 cups all-purpose flour (plus more for dusting)
• 1 teaspoon salt
• ½ cup unsalted butter, softened
• 2 tablespoons melted butter (for brushing the tops)

Ingredient Tips:

• Milk: Whole milk is best for richness, but 2% works fine. Just make sure it’s warm, not hot—too hot and it can kill your yeast!
• Butter: Use real, unsalted butter for the best flavor and texture.
• Flour: All-purpose is great here, but you can swap in up to 50% bread flour for extra chewiness or whole wheat flour for a nuttier flavor.

Instructions

This recipe takes a little patience, but every step is worth it for those warm, fluffy rolls at the end!

Activate the Yeast

Start by combining your warm milk, yeast, and sugar in a large mixing bowl. Give it a quick stir and let it sit for 5–10 minutes. You’ll know it’s ready when it becomes foamy and bubbly—this means your yeast is alive and working!

Mix the Dough

Once your yeast is activated, add in the egg, salt, softened butter, and 2 cups of flour. Mix everything together until mostly combined, then gradually add the remaining flour, a little at a time, until a soft, slightly sticky dough forms.

Don’t worry if the dough sticks a bit to your hands—this means it will be nice and tender once baked. If it’s too sticky, you can add an extra tablespoon of flour at a time until manageable.

Knead the Dough

Transfer the dough onto a floured surface and knead it for about 8 to 10 minutes. You’re looking for a smooth, elastic texture that springs back slightly when pressed with your finger.

If you have a stand mixer, feel free to use the dough hook and knead on medium speed for 5–7 minutes—easy and effective!

First Rise

Place the kneaded dough into a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until it has doubled in size.

Pro Tip: If your kitchen is chilly, turn your oven to the lowest temperature for 2 minutes, then turn it off. Place the bowl in the oven (with the door cracked slightly) for a warm and cozy rising environment.

Shape the Rolls

Once your dough has doubled, punch it down gently to release the air and divide it into two equal halves.

On a lightly floured surface, roll each half into a 12-inch circle. Using a pizza cutter or sharp knife, cut each circle into 8 triangles, just like slicing a pizza.

Starting from the wide end, roll each triangle toward the point to form that classic crescent shape. Tuck the tip slightly underneath the roll so it doesn’t pop up while baking.

Second Rise

Place your shaped rolls onto a parchment-lined or greased baking sheet, leaving space between them for expansion. Cover and let them rise again for 30–45 minutes, or until puffy.

This second rise ensures the rolls are ultra-soft and light.

Bake to Golden Perfection

Preheat your oven to 375°F (190°C). Before baking, brush the tops of the rolls generously with melted butter—this gives them that beautiful golden finish and irresistible flavor.

Bake for 12–15 minutes, or until the tops are golden brown and the rolls are cooked through.

Once out of the oven, brush with a little more melted butter if you like that extra glossy, buttery finish. Trust me, it’s worth it!

Serving Suggestions

These homemade crescent rolls are a dream when served warm, fresh from the oven. Here are some of our favorite ways to enjoy them:

• Slather with softened butter or honey butter.
• Pair with fruit preserves or lemon curd for a brunch-worthy treat.
• Use them as a base for mini breakfast sandwiches (hello, scrambled eggs and cheese!).
• Serve as a side for soups, salads, or roast chicken dinners.
• Add to your holiday table for Thanksgiving, Christmas, or Easter—they’re always the first to disappear!

You’ll love how versatile these crescent rolls are. Sweet, savory, or simple—they do it all!

Tips and Tricks

• Use room-temperature ingredients for best results—especially butter and eggs.
• Don’t rush the rises—the dough needs time to become airy and tender.
• Avoid over-flouring the dough while kneading—too much can lead to dense rolls.
• Want to prep ahead? After shaping the rolls, cover and refrigerate overnight. Let them rise at room temp for 30–45 minutes before baking.
• Make them extra fancy by sprinkling the tops with sea salt, sesame seeds, or garlic powder before baking.

Variations

• Garlic Herb Crescent Rolls: Mix finely minced garlic and chopped parsley into your melted butter for brushing.
• Cheesy Crescents: Add a sprinkle of shredded cheddar or mozzarella to each triangle before rolling them up.
• Sweet Cinnamon Crescents: Brush dough triangles with melted butter and cinnamon sugar, then roll and bake as usual.
• Whole Wheat Rolls: Swap out half the all-purpose flour for whole wheat flour for a heartier texture.

These little twists add big flavor—and they’re all easy to try!

Storage Instructions

Room Temperature: Store leftover rolls in an airtight container or zip-top bag at room temperature for up to 3 days. Add a slice of bread to the container to help keep them soft.

Freezing: Shaped but unbaked crescent rolls can be frozen for up to 1 month. Arrange on a tray, freeze until solid, then transfer to a freezer bag. When ready to bake, thaw and let rise until puffy before baking.

Reheating: To reheat, place rolls in a 300°F oven for about 5–7 minutes, or microwave for 15–20 seconds until warm and soft.

Avoid refrigerating baked rolls—it tends to dry them out faster.

FAQs

Can I use instant yeast?
Yes! You can skip the proofing step and mix it directly with the flour. Just reduce the rising times slightly.

My dough didn’t rise—what went wrong?
Check the milk temperature—it should be warm but not hot. Also, make sure your yeast is fresh and active.

Can I knead the dough in a stand mixer?
Absolutely! Use the dough hook attachment and knead for about 5–7 minutes on medium speed.

Can I double the recipe?
Yes! Just be sure to use two baking sheets or bake in batches for even cooking.

Can I add a filling inside?
Yes—soft cheese, a spoonful of jam, or even a chocolate square makes a delicious surprise inside!

Final Thoughts

These homemade crescent rolls are soft, fluffy, and just the right amount of buttery. They’re the kind of roll that makes any meal feel extra special—and they’re surprisingly simple to make from scratch! Whether you’re new to baking or a seasoned pro, this recipe will quickly become a favorite in your kitchen.

Once you taste these fresh out of the oven, you’ll know exactly why homemade is always worth it.