Super soft, fluffy homemade crescent rolls are on the menu today! Bake a batch for your holiday dinners, or use these in any recipe that calls for refrigerated crescent rolls. So easy and full of buttery, golden brown goodness!
Here in Austin, we recently experienced a string of rainy, cold days. During these types of days, I usually like to avoid being productive, so fortunately, they fell on a weekend.
It’s days like those that call for bread baking instead of to-do list tackling, and that’s just what I did. It was Saturday and I was staying in my sweatshirt and leggings, no matter what. We made one wet trek out for Greek takeout (you know, because you have to feel a little productive), played with our baby girl, and filled the house with the warm scent of buttery homemade crescent rolls.
These rolls were a delicious compliment to our tortellini soup that night, and I easily froze the rest for reheating with future meals. I always have store bought frozen rolls on hand to keep weeknight side dishes easy. But, I never considered how much yummier and plentiful it would be to make a batch from scratch!
These no-knead crescent rolls only need 1 hour total of rising, and they bake up beautifully golden brown every time. Every roll is super fluffy, soft and begging for melted butter or berry jam! You can also use these in any of my recipes that use crescent rolls, including pizza rollups, cheese-stuffed dinner rolls, and our favorite-ever mini cinnamon rolls! As you can tell, we’re big fans of the very versatile crescent roll.
Bake a batch of these flaky, pillowy crescent rolls for your holiday feasts, or just to have on hand for a quick weeknight side (Just freeze in a resealable container or plastic bag). They’re so delicious and easy!
- 1 1/4 cup warm water
- 2 1/4 teaspoon (1 envelope) active dry yeast
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/3 cup granulated sugar
- 1 large egg
- 4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- Additional butter, for brushing
- Line a baking sheet with parchment paper. Coat with nonstick cooking spray or melted butter.
- In a large bowl, combine water and yeast. Let sit for 5 minutes. After 5 minutes, mix in butter, sugar and egg. Stir in flour, baking powder and salt with a wooden spoon until just combined. Form into a ball. Cover with a towel and let rise in a warm place for 30 minutes.
- Split dough in half. Roll out each half on a floured surface to 12 inches diameter. Cut into 12 equal triangles. Starting with the widest end, roll up each triangle and place on prepared baking sheet. Cover baking pan with a clean, dry towel and let dough rise for 20-30 minutes.
- When ready to bake, preheat oven to 375 degrees F. Bake rolls until golden brown, 15-20 minutes. Remove from oven and immediately brush with butter.
- Rolls will keep in an airtight container for up to 3 days.