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Homemade Crescent Rolls
My Homemade Crescent Rolls
Popular Party Food
Once you try these crescent rolls you'll stick to the recipe simply because everyone will love your crescent rolls. My family and friends just can't imagine our gatherings without the famous crescent rolls and I really enjoy making them over and over again. By the way, they are really not that hard to make.
I first enjoyed their great flavor in my friend's house, then of course asked her for the recipe and like with all good recipes in the world the rest was word of mouth. Today I don't even know how many people share this very same recipe.
Yes, it's that simple :)
- Cook time: 3 hours
- Ready in: 3 hours
- Yields: 64 rolls
Homemade Crescent Rolls Recipe Ingredients
- flour ~ 1000g or 2.2 lb or 35.2 oz
- salt ~ 1 tablespoon
- margarine or butter ~ 250g or 8 oz or 1/2 lb (best softened at room temperature)
- 1 egg ~ beaten
- warm milk (not hot!) ~ 500ml or 1 pint or 16 fl. oz. (1/4 of that you will use for the yeast to rise)
- fresh yeast ~ 40g or 1.4 oz
- sugar ~ 1 tablespoon
- 1 yolk with very little milk
- white sesame seeds (optional)
Instructions in a nutshell
- Rise the yeast with some warm milk and a tablespoon of sugar.
- Mix flour with salt and add soft butter.
- Add egg, the rest of the milk and the yeast.
- Make a nice and smooth ball of dough.
- Divide it into eight equal parts (small balls).
- Roll each part into a thin round with a rolling pin.
- Slice the round into eight equal triangles.
- Fill each triangle with your favorite filling(s), closer to the wider end.
- Roll the crescent rolls (and leave them to rest if you like).
- Cover with yolk and sesame seeds.
- Bake for approx. 20 minutes on 400°F (200°C).
I used ham and cheese here, but the varieties are endless: pizza filling (ham, cheese, tomato sauce, oregano, basil), cottage cheese (slightly salted), Nutella and of course all kinds of fruits or fruit jams. Basically, sweet crescent rolls would make a dessert, but I usually make rolls as a main dish for kids parties or an appetizer so I go for salty fillings.
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So? Would you try to make my homemade crescent rolls?
Do you think you could do it?
A stand mixer would be a great alternative if you wish to make this recipe even faster and easier. My stand mixer has a bowl just a bit too small for these quantities so I use it when I bake a bit less crescent rolls.
So, whatever works better for you...
You don't have to make the dough manually - this is an excellent alternative
This is the best help you can get in the kitchen, by far. This superb stand mixer is a powerful yet precise and quiet unit that can perform just about any type of baking/cooking assistance you might need. In this case you can use it for making the best crescent rolls dough with much less effort than manually plus while the mixer is doing the work for you there's plenty of time for other recipe instructions such as preparing the filling, placing parchment paper onto the baking sheet or simply washing the rest of the dishes and making the work surface free.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Recipe in detail ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Rise the yeast first
Fresh yeast takes at least half an hour to rise nicely so I suggest you do that first. Rising yeast is easy: Break yeast with your fingers into small pieces and put in into a bowl. Add one tablespoon of sugar and poor some warm (not hot!) milk over it. Shake it gently, cover the bowl and put it somewhere warm.
Don't even think of hurrying the yeast with hot oven or microwave because that just won't do. Give it the time it needs because this is after all the most important part of the dough.
Now flour, salt and butter
Put the flour into a big bowl and add salt. Mix it and add butter (or margarine). Butter should be soft and the best way to achieve that is to leave it at room temperature couple of hours before you start making rolls. A few seconds in microwave oven is fine too.
Tip if you don't use mixer
This is how it looks like when butter is well mixed with flour. This is especially important if you don't use a mixer because you need to get as smooth dough as possible. Have in mind, however, that the order of adding ingredients is somewhat different if you use a mixer. You start with egg, butter and all the liquids while the flour comes last. I'm not saying rolls can't be done any other way, but since I've done it both manually and with a mixer this is my personal tip for making the perfectly smooth and clots-free dough.
Now just add egg, yeast and milk
Egg should be beaten already so that it's easy to mix it with all that flour. The rest (yeast and milk) you slowly put in and mix it all together.
Tip: Don't panic when you dig into that sticky mass of everything. Just keep on squeezing and as soon as it all starts holding together just invert the dough onto floured surface to be able to form it into a nice ball.
Let's finish that dough!
A few more minutes and our crescent rolls dough is done. With every single squeeze you'll see the dough getting more compact and smooth and that's the sign you did everything right so far. Don't beat it too hard though and don't add any more flour than those few pinches you need for the surface or else you'll end up with too hard rolls.
Homemade Crescent Rolls Dough is Done!
And here it is! The result of your hard work. A nice smooth ball of dough ready to be turned into delicious crescent rolls, filled with just about anything you like.
Cut the dough into eight smaller parts
The dough shouldn't be sticky anymore, maybe only a little inside. To cut it easily just run the knife through some flour before cutting.
Try to make them all the same size
This recipe is for 64 rolls i.e. each of these 8 balls will be divided into 8 cuts and those will be rolled into great looking crescent rolls. Therefore you should try to make these balls as equal as possible.
To make those crescent rolls look great
I try to roll the ball without adding flour at all. That way it'll stick to the surface just as much as necessary to help me roll it better. If you add flour or add too much of it, it'll be a bit harder to form rolls in the next step (when you need to fill them and roll them). You'll see what I mean below.
Pizza wheel is the best tool you can use for this step
My crescent rolls recipe hero
Pizza wheel is such a great help when it comes to measuring and cutting your soon to be crescent rolls. This particular type of cutter is even better then because it is safe for non-stick pans. I warmly recommend it.
Time to customize the recipe
Salty, sweet or even empty (just smeared with some butter before rolling) - it's totally up to you.
I usually make them with ham and cheese like here, but you can put different fillings in the same recipe because you have 64 pieces to play with :)
Don't get discouraged if you can't do it at once. After a thousand rolls or so you will be a pro :) In the meantime just do what you see here and keep rolling.
Make sure the filling stays inside
Yes, I did make my share of mistakes while learning this recipe for the first time. One of them was careless rolling. This is how I do it now to avoid losing any filling during baking. No water or wet fingers or any other fancy trick. Just push it gently to stick the dough when you cover the filling and form the crescent roll.
One done - 63 more to go :) Preheat the oven now
You see? Just roll from the wide end to the top of the triangle and you'll get the best final shape while the filling will be safely kept inside. You can even fold them more into the shape of the letter C if you like. While you're at it, turn your oven to 400°F (200°in Celsius) to get it ready.
Tip: For the extra soft and fluffy crescent rolls you can leave them resting for an hour or even two after this step. For example, if you're using my crescent rolls recipe for dinner or an early evening gathering, you might want to start with it in the early afternoon so that the rolls rest and not go into the oven immediately. That way the yeast will rise again, the rolls will get bigger and the final texture and taste will be just divine after they're baked. If you're in a hurry, no problem, skip the resting part and my crescent rolls recipe will still make you famous :)
Final touch - some yolk and white sesame seeds
Crescent rolls recipe almost done
This is how it should look like. When the oven is hot enough put these beautiful crescent rolls in and bake them some 20 minutes or until they get that nice golden color.
Tip: I recommend the parchment paper with all my heart. It's one of the best baking inventions :) Trust me, after making 64 crescent rolls and cleaning all the dishes and your work surface, the last thing you need is cleaning burned yolk stains from your baking sheet.