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Crescent rolls on a cooling rack.

Homemade Crescent Rolls

Pillowy soft with a sweet, buttery taste, these Homemade Crescent Rolls are perfect for all the holidays or a weekend baking project.
Course Bread
Cuisine American
Prep Time 3 hours 20 minutes
Cook Time 40 minutes
Total Time 4 hours
Servings 32 rolls
Calories 112kcal



  • In a small saucepan, bring the milk to a scalding temperature (170 degrees) so a thin skin forms on the surface of the milk. Remove immediately from heat.
  • From the 1/2 cup sugar, reserve 1 tablespoon. Set aside for feeding the yeast in Step 4.
  • Combine 1/3 cup butter, remaining sugar (1/2 cup less 1 tablespoon), and salt in a medium bowl. Pour scalded milk over the top and cool to 110 degrees to 115 degrees, stirring occasionally. Whisk in the eggs.
  • While the scalded milk mixture is cooling, in the bottom of a glass measuring cup or small bowl, whisk together the 1/4 cup warm water (110 degrees), yeast, and reserved tablespoon of sugar. Let the yeast bloom for 5 minutes.
  • In an electric mixer fitted with the dough hook attachment, combine 4 1/2 cups flour, yeast, and water. With the motor running on low, slowly drizzle in the scalded milk mixture.
  • Increase the mixer speed to medium and mix until shiny and smooth, 6 to 10 minutes. If the dough is sticky after 3 minutes, add the remaining ½ cup flour, 1 tablespoon at a time, until the dough comes together. Using a small, microwave-safe dish, melt the remaining butter for 15 to 20 seconds.
  • Turn out the dough onto a heavily floured surface and shape into a ball. Place in a greased bowl and brush with 1 teaspoon melted butter. Cover the bowl with plastic wrap and let rise in a warm place (80 degrees to 85 degrees, see recipe notes) until doubled in volume, about 2 hours.
  • Coat 3 or 4 baking sheets with nonstick cooking spray. Turn out the dough onto a lightly floured surface and divide into 4 equal portions of dough. Working with 1 portion of dough at a time, roll the dough into a 10-inch circle. Using a knife or a pizza cutter, cut each circle into 8 wedges.
  • Starting at the wide end of a wedge, roll up the dough. Place each roll 2 inches apart on the prepared baking sheets with the pointed tip on the bottom. Repeat with remaining wedges and portions of dough.
  • Cover the rolls with plastic wrap and let rise in a warm place (80 degrees to 85 degrees) until doubled in size, about 30 to 45 minutes.
  • Meanwhile, preheat the oven to 325 degrees. Bake, 2 sheets at a time, until the rolls are golden brown, about 20 to 25 minutes. Switch the positions and rotate the orientation of the sheets halfway through baking time. Remove from the oven and immediately brush with the remaining melted butter. Serve hot or at room temperature.



  1. Milk: Scald the milk around 170 degrees Fahrenheit. However, yeast dies at 138 degrees Fahrenheit, so allow the scalded milk to cool before using.
  2. Yeast: Active dry yeast lies dormant and needs a warm liquid to become “activated.” Store open jars of yeast in the refrigerator for up to 4 months or in the freezer for up to 6 months. Use straight from the freezer (no need to thaw). Unopened packets of yeast can be stored in a cool, dry place.
  3. Yield: This recipe makes 32 rolls. If you have the time, I highly suggest doubling the recipe and freezing extra rolls for future meals.
  4. Storage: Store cooled rolls in an airtight container for 3 to 4 days at room temperature, or store in the refrigerator for up to a week.


Serving: 1 roll | Calories: 112kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 150mg | Potassium: 38mg | Fiber: 1g | Sugar: 4g | Vitamin A: 154IU | Calcium: 14mg | Iron: 1mg