Print

Easy Classic Crescent Rolls Recipe with Flaky Buttery Layers Made Perfect

easy classic crescent rolls - featured image
Print Recipe

This recipe delivers flaky, buttery crescent rolls with minimal effort, perfect for quick brunches or cozy dinners. Made with simple pantry staples, these rolls feature tender, flaky layers reminiscent of croissants without complicated folding.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ tsp (1 packet) active dry yeast
  • 2 tbsp (25g) granulated sugar
  • 1 cup (240ml) warm whole milk
  • 8 tbsp (115g) unsalted butter, softened (half mixed into dough, half for layering)
  • 1 large egg, room temperature
  • 1 tsp salt
  • Optional: melted butter for brushing

Instructions

  1. Activate the yeast: In a small bowl, combine 1 cup (240ml) warm whole milk (about 110°F/43°C), 2 ¼ tsp active dry yeast, and 2 tbsp granulated sugar. Stir gently and let sit for 5–10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, combine 3 ½ cups (440g) all-purpose flour and 1 tsp salt. Add 4 tbsp (57g) softened butter and the beaten egg. Pour in the yeast mixture once bubbly. Mix until a shaggy dough forms.
  3. Knead the dough: Knead by hand on a lightly floured surface or with a stand mixer dough hook for 8–10 minutes until smooth and elastic. Add flour if dough is too wet, a tablespoon at a time.
  4. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare butter layer: Soften remaining 4 tbsp (57g) butter for layering.
  6. Roll and layer: Punch down dough and roll out on floured surface into a 12-inch (30 cm) circle. Spread softened butter evenly over dough almost to edges.
  7. Cut and shape: Cut dough into 12 equal wedges. Starting at wide end, roll each wedge tightly toward tip to form crescents.
  8. Second rise: Place rolls on parchment-lined baking sheet spaced 1 inch apart. Cover loosely and let rise 30 minutes until puffy.
  9. Bake: Preheat oven to 375°F (190°C). Brush rolls lightly with melted butter if desired. Bake 18–22 minutes, rotating halfway, until golden brown and flaky.
  10. Cool and serve: Let rolls rest 5 minutes before serving warm.

Notes

Use room temperature butter for layering to avoid tearing the dough. Let dough rest if it springs back when rolling. Ensure yeast is fresh and milk is warm but not hot. Do not over-knead to keep rolls tender. Rolls can be prepared ahead and refrigerated or frozen before baking.

Nutrition

Keywords: crescent rolls, homemade rolls, flaky rolls, buttery rolls, easy bread recipe, yeast rolls, brunch rolls

Find it online: https://flurpchef.com/easy-classic-crescent-rolls-recipe-with-flaky-buttery-layers-made-perfect/