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Buttery Crescent Rolls

I always have to double this buttery, homemade crescent roll recipe because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. —Kelly Kirby, Westville, Nova Scotia
  • Total Time
    Prep: 35 min. + rising Bake: 10 min.
  • Makes
    2 dozen


  • 1 tablespoon active dry yeast
  • 1 teaspoon plus 1/3 cup sugar
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1 large egg, room temperature
  • 3/4 teaspoon salt
  • 4 cups all-purpose flour


  • In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.
Nutrition Facts
1 roll: 128 calories, 4g fat (3g saturated fat), 19mg cholesterol, 107mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 3g protein.
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  • Paula
    Dec 27, 2020

    Was intending to double the batch and had most of my ingredients laid out. Changed my mind and only made one batch but mistakenly added two eggs. Came out wonderful, layered, and received rave reviews. I will definitely make this again.

  • Alanna
    Nov 27, 2020

    I made two batches of these rolls and they just got worse. Serves me right for trying to simplify a classic that should be left alone. Not really sure where the problem lies but I'd say it starts in using water vs milk as a yeast starter. The dough was thick, never raised, and the batch I went ahead and cooked were completely tasteless.

  • Sandy
    Nov 26, 2020

    Confuse it say ingredients 4 cups all-purpose flour and directions 2 cups flour. ???????Which if correct? Thanks

  • Barbara
    Nov 17, 2020

    I love love love this recipe! I have made crescent rolls for years but this recipe is the easiest I have tried. It is well worth the try. The texture of the dough is where you could use for pizza crusts or dough to stuff with goodies and bake. I may try adding a touch more butter next time to get a better buttery flavor but it is a 5 star recipe!

  • June
    Oct 18, 2020

    These are amazing. First time I have ever made crescent rolls from scratch. I used part of the dough to make pigs in blankets. I made crescent rolls from what dough was left. Half of the rolls, I stuffed with Muenster cheese. I baked these in cast iron skillets. Brushed on melted butter after removing from the oven. I doubt I will buy canned crescent rolls again. I think I will use this recipe and make pepperoni and cheese stuffed rolls.

  • Tammy
    Jul 6, 2020

    These are amazingly delicious! I am making these for a party and wanted an alternative to the store bought product. As an appetizer, I can get about 50–60 croissants per batch. I roll 3 pieces of pepperoni and a 1/4 pepper jack cheese stick inside of these.

  • Grace Nichole
    May 30, 2020

    This recipe is delicious!! These wonder little pillowy balls of butter and delicious goodness!!this recipe is a must have for everyone.

  • Michele
    May 13, 2020

    I made these nd they were great I took some and wrapped ham and cheese in them awesome. I was wondering if you could save some of the dough and bake them the next day and can it be frozen?

  • Mia
    May 10, 2020

    Delicious!! I would definitely recommend making them! I made them for Mother’s Day and everyone loved them!

  • Peary
    Nov 22, 2019

    Has anyone ever successfully made ahead this recipe and frozen either cooked rolls or shaped and froze raw rolls?