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Learn the step-by-step process of how to make crescent rolls. These soft yeast rolls are tender and incredibly fluffy. I am breaking down all of the steps to make the process very easy to follow!

Golden crescent rolls on a tray

Overview

Crescent rolls are made from an enriched yeast dough. This means the dough contains fat, eggs, and sugar making a yeast bread that is soft and tender. They are the perfect side dish to any breakfast or dinner table.

I like to make homemade crescent rolls for extra special holidays like Thanksgiving and Christmas. They can be prepared the day before making it even easier to prepare ahead of time. The rolls turn out soft, tender, slightly sweet and way better than store-bought canned rolls.

The process is fairly simple and very similar to my classic yeast roll recipe. The main diffence is in the shaping. I’m here to break it down for you with instructions and step-by-step photos.

Crescent Roll Variation Ideas

  • Cinnamon Sugar Crescent Rolls: Omit the garlic powder in the recipe. After half of the dough has been rolled out into a circle, add the softened butter and sprinkle ¼ cup brown sugar and 2 teaspoons ground cinnamon over the butter. Repeat with the same amounts over the other piece of dough. Roll up and bake as instructed. Sprinkle additional cinnamon sugar over the tops of the rolls before baking.
  • Herbed Crescent Rolls: To the flour, whisk in 1 teaspoon garlic powder, 1 tablespoon fresh chopped rosemary (or 1 ½ teaspoons dried), and 2 tablespoons fresh chopped parsley (or 1 tablespoon dried). After baking, brush on melted butter with a sprinkle of chopped herbs and flaky salt.
  • Everything Seasoning Crescent Rolls: After baking, brush on melted butter and a generous sprinkle of everything bagel seasoning.

How to Make Crescent Rolls Step-by-Step

Yeast dough can feel intimidating for some but it can actually be easy once you get conformable with it. I’m going to break it down for you! 

Proof the Yeast

adding yeast to warmed milk
proofed bubbly yeast

Warm the milk to about 110-115°F/43-46°C. Stir in the yeast and a pinch of sugar. Let sit for 5-10 minutes until bubbles and foam start to form.

This step is called “proofing the yeast.” While optional, it’s a good way to test the yeast to make sure it’s active before using it in the recipe. If you do not see any bubbles or activity after 10 minutes, then your yeast is dead or your milk is too hot. Start the process over with fresh yeast and/or cooler milk.

If making the dough the day before baking, use active dry yeast. If baking the same day, you can use active dry or instant yeast.

Combine Ingredients

Flour added to mixture
Dough ball in bowl

Place all of the dough ingredients into a large mixing bowl, including the milk/yeast mixture. (The order in which everything is added/combined doesn’t make a difference.) Mix together in a stand mixer, or with a wooden spoon, spatula, or your clean hands.

Knead the Dough

Dough on floured countertop

Knead the dough until smooth and elastic. This takes about 8-10 minutes by hand or 6-8 minutes with a stand mixer fitted with the dough hook.

While kneading the dough, add more flour as needed. Stop kneading the dough when it’s still slightly sticky to the touch but feels smooth and elastic. It should stand tall when rounded into a ball.

Bulk Fermentation

Dough ball in bowl wrapped in plastic wrap

Shape the kneaded dough into a ball and transfer to a lightly oiled bowl. Turn to coat and cover with a piece of plastic wrap, a damp cloth, or clean shower cap (my preference) to bulk ferment until doubled in size – about 1 hour for quick rise yeast and 2 hours for active dry yeast. To speed up the process, place the covered bowl in a warm place in your kitchen.

Shaping

After the dough has risen, gently press down in the middle of the dough to press all of the gas out of it.

Dough on floured surface
Dough divided in half

Divide the dough into two equal pieces. You can use a scale if you want to be really exact with this. Do not pull or tear the dough. Use a knife to divide it. 

Dough rolled into a circle 1/4" thick
Dough is slathered with softened butter

Roll one piece of the dough out to about ¼ inch (0.6 cm) thick. Take your softened butter and spread it all over the top of the dough. 

I like to flavor my butter with salt and garlic powder to make it extra delicious. You could also add fresh herbs or other spices if you wanted to. 

Dough is cut into 8 triangles like a pizza
Each piece of dough is rolled up starting with the longer end

Cut the dough like a pizza into 8 or 12 equal pieces. 8 pieces will make quite large crescents and 12 pieces will make more traditional sized crescent rolls. Start at the long edge to roll the dough into crescent shapes. Repeat with the second piece of dough.

Refrigerate Overnight (optional)

To make these make-ahead crescent rolls, refrigerate the pan of shaped rolls for up to 18 hours. For holidays, like Thanksgiving or Christmas, I like to prep these rolls ahead so I’m not dealing with flour all over the counter while making other recipes.

The next day, remove the pan of rolls from the refrigerator about 90 minutes before serving. Keep them covered and let stand for about 75 minutes before moving onto the next step.

If you’d like to skip the refrigerator slow rise, let the rolls rise at room temperature for about 45 minutes (if using instant yeast) and about 75 minutes (if using active dry yeast).

Proof and Bake

As an optional step, make an egg wash by whisking one whole egg and a splash of water together. Remove the plastic wrap from the pan and brush the egg wash on top of the rolls. The egg wash gives the rolls a shiny, golden top. Bake for 15-20 minutes until golden brown.

Baked, golden crescent rolls are out of the oven on a tray

While still hot, I like to brush additional melted butter onto the rolls and garnish with a sprinkle of flaky salt. Serve warm or room temperature.

How to Store Crescent Rolls

Room Temperature: After baking, let the rolls cool completely. Store any leftover rolls in an air-tight container at room temperature. They are best enjoyed within 24 hours of baking.

Freezer: After baking, let the rolls cool completely. Once cool, wrap in aluminum foil and place the foil package in a zipper bag – freeze for up to 2 months. When ready to serve, let them thaw overnight in the refrigerator and place into a 325°F/163°C oven for 10-15 minutes until warmed through.

FAQ

What kind of yeast should I use?

This recipe calls for active dry or instant dried yeast. Instant yeast is also known as quick-rise yeast or rapid-rise yeast.

How far in advance can I make crescent rolls?

These unbaked crescent rolls can be refrigerated for up to 18 hours before baking. Remove from the refrigerator an hour and a half before serving. Let them stand for about 1 hour 15 minutes before baking.

Can I bake crescent rolls the night before?

I don’t recommend baking the rolls in advance. Crescent rolls are best served fresh from the oven.

Can I use bread flour?

You can use either all-purpose flour or bread flour in this crescent recipe. You do not need to make any other changes to the recipe if you are using bread flour. All-purpose flour will give you light and tender rolls while rolls made with bread flour will be slightly chewier.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other savory yeast roll recipes.

Golden crescent rolls on a tray
4.6 Stars (14 Reviews)
Yield: 16-24 rolls

How to Make Crescent Rolls

Prep & Proofing Time 3 hours 45 minutes
Bake Time 20 minutes
Slow Proofing Time 12 hours
Total Time 16 hours 5 minutes

Learn the step-by-step process of how to make crescent rolls. These soft yeast rolls are tender and incredibly fluffy. This recipe can be made the day before baking or prepped the same day.

Ingredients

For the Dough

  • 227 grams (1 cup, 240 milliliters) whole milk
  • 2 ¼ teaspoons (1 package, 7 grams) active dry or instant yeast , *see note below
  • 50 grams (¼ cup) granulated sugar
  • 480-600 grams (4-5 cups) unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 85 grams (6 tablespoons) unsalted butter, room temperature
  • 2 large eggs, room temperature

For the Filling/Topping

  • 113 grams (½ cup, 1 stick) unsalted butter, room temperature
  • ½ teaspoon kosher salt
  • 1 teaspoon garlic powder, optional
  • Egg wash, optional for shine

Instructions

Make the Dough

  1. Warm the milk (227 grams/ 1 cup) about 110-115°F/43-46°C. In a large mixing bowl add the warm milk, the yeast (2 ¼ teaspoons/ 1 package) and large pinch of the sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming. 
  2. Add the smaller amount of flour (480 grams/ 4 cups), the rest of the sugar (50 grams/ ¼ cup), salt (1 teaspoon), soft butter (85 grams/ 6 tablespoons), and eggs (2 large) to the mixing bowl. Use clean hands to mix together until a sticky dough forms.
  3. If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.
  4. Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for instant yeast and 2 hours for active dry yeast.
  5. Meanwhile, combine the filling/topping by mixing the soft butter (113 grams/ ½ cup), salt (½ teaspoon), and garlic powder (1 teaspoon) if using.
  6. After the dough has risen, gently press down in the middle of the dough to press all of the gas out of it. Turn it out onto a lightly floured work surface and divide it evenly into 2 pieces. Working with one half of the dough at a time, roll it out into a circle about ¼ inch (0.6 cm) thick. Spread about a third of the butter mixture liberally over the dough. Cut the dough like a pizza into 8 or 12 equal pieces. 8 will make very large crescent rolls and 12 will make smaller (more standard size) crescent rolls. Roll the crescents starting from the long end up to the center. Transfer the rolls onto parchment lined baking sheets. Repeat with the other half of the dough reserving the last third of the butter mixture for brushing on the baked rolls. Cover the rolls with plastic wrap.

Proof and Bake

  1. To prepare ahead of time: Refrigerate the pans of shaped rolls for up to 18 hours. 90 minutes before serving, remove from the refrigerator. Let them stand at room temperature for 75 minutes before continuing with step 8. To bake the same day: Let the rolls rise at room temperature for about 45 minutes (if using instant yeast) and about 75 minutes (if using active dry yeast).
  2. Position an oven rack to the center position. Preheat the oven to 375°F/190°C.
  3. Remove the plastic wrap. As an optional step, make an egg wash and gently brush over the top of the rolls.
  4. Bake for 15-20 minutes, until golden brown. Melt the remaining butter mixture and brush over the baked rolls right before serving.

Notes

NOTE ABOUT YEAST

If preparing the day ahead, use active dry yeast. If baking the same day, use either active dry or instant yeast.

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© Baker Bettie
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