These light and fluffy Crescent Rolls are the most tender heavenly rolls your will ever eat! They’re no-knead, slightly sweet, and the perfect addition to any holiday menu! Make the dough in-advance to get ahead of the game!
Homemade Crescent Rolls are going to be a new staple at all your holiday meals! They are the perfect side to any meal and are loved by all! For more favorite holiday side dishes, try Creamy Mashed Potatoes, Sweet Potato Casserole, and the BEST Thanksgiving Stuffing.
Homemade Crescent Rolls
I’ve been eating these amazing rolls since I was little and continue to make them for holidays. They are the most light, fluffy, and tender rolls ever and are impossible to just eat one. Don’t be surprised when people go back for a third and forth roll!
Ingredients for Crescent Rolls:
- Active Dry Yeast– This type of yeast needs to be reactivated by proofing with warm water. If this isn’t done the bread will not rise properly.
- Water– The water adds moisture to the rolls as well as allows the yeast to activate. The water needs to be at around 110-115°F for the yeast to activate. If the water is too hot, it will kill the yeast.
- Granulated Sugar– This gives the dough a sweet flavor as well as helps make it more tender. A little of the sugar is added when proofing to help activate the yeast.
- Butter– Butter adds flavor, tenderness, and moisture of the roll.
- Eggs– Eggs add flavor, moisture, and give structure to the bread.
- Salt– Salt accentuates the other flavors in the roll. Without salt your rolls will taste flat.
- All-Purpose Flour– This is the best kind of dough for this roll. For a recipe using whole wheat flour, make my Honey Wheat Dinner Rolls.
How to make Crescent Rolls:
Time needed: 3 hours and 40 minutes.
- Activate the Yeast
In a large bowl, mix the yeast with 1 tablespoon sugar and the water. Cover lightly with a towel and let it rest for about 5-10 minutes until it begins to foam.
- Add Ingredients
Whisk in the remaining sugar, eggs, and melted butter.
Mix in the salt and 2 cups of flour. (if not using a Danish whisk, you’ll want to switch to a wooden spoon here.) Add remaining 2 1/2 cups flour until completely mixed (dough will still be a little sticky).
- Let it Rise
Cover with lid or plastic wrap and let rise until double in bulk (about 2 hours).
- Prep Pans
Grease 2 half-sheet baking pan with butter.
- Roll out Dough
Punch down the dough, divide in two and place one on a lightly floured work surface.
Sprinkle a little flour on the dough and roll into a circle about 1/4 to 1/3 inch thick (make sure you still have enough flour underneath as you are rolling it out).
- Cut and Roll Dough
Brush the surface of the dough with half the melted butter. Using a pizza wheel, cut the circle into 12 wedges. Roll each triangle up starting with the side on the outside of the circle. Place on prepared baking sheet with the tip on the bottom. Repeat with the remaining dough.
- Let Rise Again!
Cover rolls with plastic wrap or a thin towel and let rise 1-2 hours.
- Bake
Preheat oven to 400 degrees F. Bake one pan at a time for 10 minutes until light golden brown.
- Butter & Enjoy
Brush tops of hot rolls with melted butter (or rub with a stick of butter). Rolls can cool on the pan or be removed onto a cooling rack.
FAQs
Dough will rise quicker if in a warm environment. Place dough in a warm room or next to a hot oven or fire. Another option is to turn the oven on to “warm” or heat to 170°F, turn off when it reaches the temperature and then place the covered dough in.
Once rolls have cooled completely, store in an airtight container (Tupperware or zip lock bag).
Begin mixing ingredients with a regular balloon whisk. After adding half the flour, switch to mixing with a wooden spoon.
Danish whisks are quite cheap and makes bread making so much easier so I recommend investing in one.
Most likely, your water was too hot or too cold. Water need to be between 110-115°F for the yeast to be activated. I highly recommend in using a thermometer. Another reason could be that your yeast was old.
Also, if your melted butter was too hot, it could kill the yeast as well.
Since these rolls require 2 rises, it helps to start preparing the dough a day or two ahead. After letting the dough rise for the first time, cover it with a lid or tightly with plastic wrap and place in the fridge for 1-3 days.
About 2 hour before your meal, roll out the dough and proceed with the recipe.
These rolls are delicious just on their own but also amazing with 4-Ingredient Raspberry Freezer Jam, Strawberry Freezer Jam, and Homemade Raspberry Peach Freezer Jam.
TOOLS USED TO MAKE DINNER ROLLS:
- Dutch Whisk– This funky looking whisk is meant for mixing dough. It is very affordable, sturdy, and makes bread making so much easier.
- Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (10 years ago) and they are in great condition. I use them all the time for sheet cakes, cookies, rolls, roasting vegetables, baking chicken…
- Digital Instant Read Thermometer– I wish I had gotten this sooner! This quick read thermometer helps you cook your meats to the adequate temperature. No more raw chicken or over cooked steak!
LOOKING FOR MORE BREAD? CHECK OUT THESE:
Butterhorn Rolls
Ingredients
- 1 package active dry yeast
- 1 cup warm water, (110-115°F)
- 1/2 cup granulated sugar, divided
- 1/2 cup butter, melted and cooled (no hotter than 115°F)
- 3 eggs
- 3/4 teaspoon salt
- 4 1/2 cups all-purpose flour
For the Filling:
- 3 tablespoons butter, melted
Instructions
- In a large bowl, mix the yeast with 1 tablespoon sugar and the water. Cover lightly with a towel and let it rest for about 5-10 minutes until it begins to foam.
- Whisk in the remaining sugar, eggs, and melted butter.
- Mix in the salt and 2 cups of flour. (if not using a Danish whisk, you'll want to switch to a wooden spoon here.) Add remaining 2 1/2 cups flour until completely mixed (dough will still be a little sticky). Cover with lid or plastic wrap and let rise until double in bulk (about 2 hours).
- Grease 2 half-sheet baking pan with butter.
- Punch down the dough, divide in two and place one on a lightly floured work surface.
- Sprinkle a little flour on the dough and roll into a circle about 1/4 to 1/3 inch thick (make sure you still have enough flour underneath as you are rolling it out).
- Brush the surface of the dough with half the melted butter. Using a pizza wheel, cut the circle into 12 wedges. Roll each triangle up starting with the side on the outside of the circle. Place on prepared baking sheet with the tip on the bottom. Repeat with the remaining dough. Cover rolls with plastic wrap or a thin towel and let rise 1-2 hours.
- Preheat oven to 400 degrees F. Bake one pan at a time for 10 minutes until light golden brown.
- Brush tops of hot rolls with melted butter (or rub with a stick of butter). Rolls can cool on the pan or be removed onto a cooling rack.
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