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Best Ever Crescent Rolls

8 reviews
Total Time
Prep: 40 min. + chilling Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Irene Yeh, Mequon, Wisconsin

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Dec. 14, 2023

My daughter and I have cranked out dozens of these homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls them up. —Irene Yeh, Mequon, Wisconsin

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Can you freeze Best Ever Crescent Rolls?

Immediately after shaping, freeze rolls on parchment-lined baking sheets until firm. Transfer to a freezer container; return to freezer. Freeze up to 4 weeks. To use, let rise, increasing rise time to 2-1/2 to 3 hours, and bake as directed.

Chive Crescents: Divide 2/3 cup minced fresh chives between two circles of dough.
Orange-Pecan Crescents: Toss 1 cup finely chopped pecans with 1/3 cup sugar and 4 teaspoons grated orange zest; divide mixture between two circles.
Cranberry-Thyme Crescents: Toss 1 cup finely chopped dried cranberries with 2/3 cup finely chopped walnuts and 2 teaspoons minced fresh thyme leaves; divide mixture between two circles.
Editor's Note: To make filled crescent rolls, sprinkle dough with filling of choice immediately after brushing with butter; shape and bake as directed.
Test Kitchen Approved

Best Ever Crescent Rolls

8 reviews
Prep Time 40 min
Cook Time 10 min
Yield 32 rolls

Ingredients

  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup butter, cubed
  • 1/4 cup honey
  • 3 large egg yolks, room temperature
  • 2 tablespoons butter, melted
Text Ingredients

Directions

  1. In a large bowl, combine 1-1/2 cups flour, yeast and salt. In a small saucepan, heat milk, cubed butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg yolks; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. Punch down dough. Cover and refrigerate overnight.
  4. Turn chilled dough onto a lightly floured surface; divide in half. Roll each portion into a 14-in. circle; cut each circle into 16 wedges. Lightly brush wedges with melted butter. Roll up from wide ends, pinching pointed ends to seal. Place 2 in. apart on parchment-lined baking sheets, point side down. Curve ends to form crescents. Cover; let rise in a warm place until doubled, about 45 minutes.
  5. Preheat oven to 375°. Bake until golden brown, 9-11 minutes. Remove from pans to wire racks; serve warm.

Nutrition Facts

1 roll: 104 calories, 4g fat (3g saturated fat), 28mg cholesterol, 107mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 2g protein.

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