Homemade Crescent Rolls
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This week, I’m diving into Thanksgiving recipes, kicking things off with a new roll recipe—homemade crescent rolls! You heard that right: a classic, fluffy crescent roll that’s perfect for the holiday table. This recipe is even better because it’s budget-friendly, which is ideal for big gatherings, especially with the current cost of groceries.
Unlike many traditional roll recipes that call for eggs, milk, or butter in the dough, this one keeps things simple. No eggs or dairy are required; instead, the dough gets its tenderness and structure from oil. This makes it an accessible option for those wanting a lighter roll or for anyone watching their budget. Plus, the end result is just as soft, flaky, and delicious as any other crescent roll—perfect for Thanksgiving or any occasion that calls for warm, homemade bread!
I use my KitchenAid stand mixer to make these crescent rolls because it makes the process so much easier and saves time—perfect when you’re preparing a big holiday meal. The stand mixer does all the heavy lifting, kneading the dough until it’s smooth and elastic, which is ideal for achieving that soft, fluffy texture in the rolls.
However, if you don’t have a stand mixer, don’t worry! You can absolutely mix everything up by hand using a sturdy wooden spoon. While it may require a little more elbow grease, the end result will still be deliciously soft and homemade. Plus, there’s something satisfying about putting that extra bit of love and effort into hand-mixed dough!
Ingredients to Make Homemade Crescent Rolls
- INSTANT YEAST
- WATER
- VEGETABLE OIL
- SALT
- SUGAR
- ALL-PURPOSE FLOUR
- BUTTER
Instructions to Make Homemade Crescent Rolls Recipe
To start these delicious homemade crescent rolls, dissolve the yeast in ½ cup of warm water in a small bowl, stirring gently, and allow it to foam for about 5 minutes to activate. In the bowl of a stand mixer, combine the remaining 2 cups of warm water, sugar, salt, oil, and 2 cups of flour. Mix well using the paddle attachment. Once the yeast is foamy, add it to the flour mixture and blend.
With the mixer on medium speed, gradually add the remaining 4 cups of flour, one cup at a time. Switch to the dough hook attachment for the last 2 cups to achieve a smooth, elastic dough. The dough will appear slightly wet, which is just right. Leave the dough in the mixer, cover it with a clean kitchen towel, and let it rise for 20 minutes. After the first 20 minutes, briefly turn on the mixer with the dough hook to deflate the dough, then cover again. Repeat this step two more times, allowing for a total of 60 minutes of rise time, with deflations every 20 minutes.
After the final rise, transfer the crescent roll dough onto a greased or lightly floured surface. Divide it in half and roll each half into a 15-inch round. Spread about ¼ of the melted butter over each round of rolled dough. Give the butter a few moments to set slightly before slicing. Using a pizza cutter or sharp knife, cut each round into 16 wedges (or 12 for larger rolls). Starting from the wide end, roll each triangle up to form a crescent, tucking the end underneath.
Place the rolls on a parchment-lined or greased baking sheet (parchment is ideal) in rows. Allow the rolls to rise for 25 minutes until plump. Preheat your oven to 375°F, and bake the rolls for 17-20 minutes or until golden brown. If serving immediately, brush the tops of each roll with the remaining melted butter for extra richness. This recipe yields approximately 32 fluffy crescent rolls.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can make the dough a day ahead. After the first rise, cover the dough tightly and refrigerate overnight. When you’re ready to bake, let the dough come to room temperature, shape the rolls, allow them to rise again, then bake as directed.
Can I use bread flour instead of all-purpose flour?
Yes, all-purpose flour works fine in this recipe. Bread flour will give the rolls a slightly chewier texture, but all-purpose flour will still yield soft and delicious crescent rolls.
What if I don’t have a stand mixer?
You can make the dough by hand. Mix the ingredients in a large bowl, then knead by hand for about 8-10 minutes until the dough is smooth and elastic. Make sure to add the flour gradually to prevent it from becoming too sticky.
How do I keep the rolls soft after baking?
To keep the rolls soft, brush them with melted butter immediately after baking. Allow them to cool slightly, then store them in an airtight container or cover them with foil. You can also wrap them in foil to reheat and maintain their softness.
Can I freeze these rolls?
Yes, you can freeze the baked rolls. Let them cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. To reheat, thaw at room temperature, then warm in the oven at 350°F for about 10 minutes or until heated through.
Can I use other types of fillings or toppings?
Absolutely! You can brush the dough with garlic butter for a savory option, or sprinkle with herbs, grated cheese, or seeds before baking to add flavor and texture.
FOR MORE RECIPES LIKE THIS, TRY:
Homemade Crescent Rolls
Real Mom Kitchen
Ingredients
- 2 Tbsp instant yeast I use SAF brand
- ½ cup warm water
- 2 cups HOT water
- 5 Tbsp canola oil
- 1 Tbsp salt
- 3 Tbsp sugar
- 6 cups all-purpose flour can us bread flour for 2 cups of the flour if desired
- ½ cup butter melted for brushing
Instructions
- In a bowl, add 1/2 cup of the warm water and yeast. Mix together and allow to foam and activate for 5 minutes.
- In the bowl of a stand mixer, add theremaining 2 cups warm water, sugar, salt, oil, and 2 cups of flour. Mix well. Once the yeast mixture is foamy, combine the two mixtures with the paddle attachement.
- With mixer turned on to medium speed, add remaining 4 cups of flour. Switch to the dough hook for the last two cups. Be sure to allow time for the mixer to incorporate all of the flour so its smooth and elastic. The dough will look wet dough still and that’s okay.
- Leave dough in your mixer. Cover with a clean kitchen towel and allow to raise for 20 minutes. Turn on with dough hook to deflate the dough. Repeat this step twice more so your dough has a total of 60 minutes rise time with 3 mixings to deflate.
- Dump dough onto lightly floured or sprayed counter. Cut in half. Roll each half into a 15″ round.
- Spoon about 1/4 of the melted butter on each round of the dough and spread it around (like you would with pizza sauce). I like to give it a few minutes before slicing to allow the butter to slightly set.
- Use a pizza cutter to slice each round into 16 equal triangles. I cut into 4 sections and then cut each section into 4. (Four bigger rolls you can cut each section into 3, giving you 12 rolls) Roll each triangle from the large end to the center, making sure the end us tucked under the roll.
- Place rolls on a baking sheet lined with parchment paper or sprayed with non-stick spray but parchment is always my first choice). I do 16 rolls per baking sheet with 5 rows od 3 the long way and 1 row of 4 the short way. (see photo above)
- Allow rolls to rise for 25 minutes before baking until plump.
- Preheat oven to 375° and bake rolls for 17-20 minutes or until slightly golden. If you’re serving them right away, brush with reamainging melted butter while hot. Makes 32 rolls. ** see notes below
Notes
Nutrition
Recipe adapted from Handmade Farmhouse.
