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Plate with a Homemade Crescent Roll and butter with a baked of rolls behind. Jam and butter on the side.
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5 from 10 votes

Homemade Crescent Rolls

These Homemade Crescent Rolls are light and fluffy and flakey! This recipe makes a large batch, great for a crowd or for freezing some for later.
Prep Time15 minutes
Cook Time15 minutes
Resting time1 hour 30 minutes
Total Time2 hours
Course: Bread
Cuisine: French
Keyword: Crescent Roll
Servings: 24
Calories: 202kcal
Author: Elise Donovan

Equipment

  • 1 Stand mixer optional

Ingredients

  • 3 teaspoons yeast
  • 2 cups warm water
  • 1/2 cup butter softened
  • 2/3 cup nonfat dry milk powder
  • 1/2 cup sugar
  • 1/2 cup mashed potato flakes
  • 2 eggs
  • 1 1/2 teaspoon salt
  • 6-6 1/2 cups flour
  • 1 tablespoon butter melted

Instructions

  • In large bowl, dissolve yeast in warm water and let it sit for 5 minutes. Add the softened butter, dry milk powder, sugar, potato flakes, eggs, salt, and 2 cups of flour. Beat until smooth with whisk or paddle on your mixer.
    Mixing bowl of yeast and water with bubbles for Homemade Crescent Roll dough.
  • Using a stand mixer with a dough hook, add remaining flour 1 cup at a time until the dough pulls away from the sides. Knead for 5-6 minutes to form a firm dough.
    Mixing bowl with thin dough for Homemade Crescent Rolls.
  • Shape the dough into a ball. Grease a large bowl and place dough ball in the bowl rolling the top in oil. Cover with a clean towel or plastic wrap.
    Ball of Homemade Crescent Roll dough in a greased bowl.
  • Allow the dough to rise in a warm place for about 1 hour or until dough has doubled in size.
    Bowl of risen Homemade Crescent Roll dough.
  • Punch down the dough and separate the into two balls.
    Two balls of Homemade Crescent Roll dough.
  • On a lightly floured surface, roll the dough into two 14 inch wide circles and cut each circle into 12 wedges with a pizza cutter.
    Homemade Crescent Roll dough in circle with twelve pie shaped pieces.
  • Roll up wedges, starting at widest end first, to form a crescent shape.
    Homemade dough rolling up into the Crescent Roll shape.
  • Place crescent rolls on a parchment or silicone lined baking sheet, cover, and let the rolls rise for 30 minutes in a warm place. Preheat your oven to 350 degrees during this time. This is a short rise because they will get bigger as they bake.
    Baking sheet with silicone mat with unbaked Homemade Crescent Rolls.
  • Bake at 350 degrees for 15-17 minutes or until golden brown. Remove from the oven and brush with melted butter on the tops while they are hot. Serve warm.
    Brushing butter onto Homemade Crescent Rolls.

Video

Notes

Recipe Tips

  • Using too much flour can make the rolls too stiff or tough. Rolls are better with a softer dough.
  • Using mashed potato flakes will help make these the softest, flakiest, most delicious rolls you've ever tasted.  Any kind of instant potato flakes will work just fine. A bag of potato flakes will last for several batches of these rolls. 
  • This recipe makes a lot of dough, and I even like to double the batch so I can freeze about half of it after rolling the dough into crescents. Once they're formed, freeze them on a cookie sheet, then store in a freezer safe container for up to two months. When you're ready to use them, just thaw the rolls on a greased cookie sheet, allow them to rise, then bake.

Nutrition

Calories: 202kcal | Carbohydrates: 33g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 207mg | Potassium: 126mg | Fiber: 1g | Sugar: 6g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg