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Best Ever Crescent Rolls

My daughter and I have cranked out dozens of homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls. —Irene Yeh, Mequon, Wisconsin
  • Total Time
    Prep: 40 min. + chilling Bake: 10 min./batch
  • Makes
    32 rolls


  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup butter, cubed
  • 1/4 cup honey
  • 3 large egg yolks. room temperature
  • 2 tablespoons butter, melted


  • Combine 1-1/2 cups flour, yeast and salt. In a small saucepan, heat milk, cubed butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg yolks; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn dough onto a floured surface; knead until smooth and elastic, 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 45 minutes.
  • Punch down dough. Cover and refrigerate overnight.
  • To bake, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 14-in. circle; cut each circle into 16 wedges. Lightly brush wedges with melted butter. Roll up from wide ends, pinching pointed ends to seal. Place 2 in. apart on parchment-lined baking sheets, point side down. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes.
  • Preheat oven to 375°. Bake until golden brown, 9-11 minutes. Remove from pans to wire racks; serve warm.
    Freeze option: Immediately after shaping, freeze rolls on parchment-lined baking sheets until firm. Transfer to a freezer container; return to freezer. Freeze up to 4 weeks. To use, let rise and bake as directed, increasing rise time to 2-1/2 to 3 hours.
Editor's Note: To make filled crescent rolls, sprinkle dough with filling of choice immediately after brushing with butter; shape and bake as directed.
Chive Crescents: Divide 2/3 cup minced fresh chives between two circles of dough.
Orange-Pecan Crescents: Toss 1 cup finely chopped pecans with 1/3 cup sugar and 4 teaspoons grated orange zest; divide mixture between two circles.
Cranberry-Thyme Crescents: Toss 1 cup finely chopped dried cranberries with 2/3 cup finely chopped walnuts and 2 teaspoons minced fresh thyme leaves; divide mixture between two circles.
Nutrition Facts
1 unfilled roll: 104 calories, 4g fat (3g saturated fat), 28mg cholesterol, 107mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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  • shawnba
    May 2, 2020

    These are really nice crescent rolls. Much easier to make some recipes for crescent rolls I have tried. I would love these filled with brown sugar and five spice powder, or chocolate and cinnamon. The possibilities are endless! VFE

  • ebramkamp
    Mar 30, 2020

    I have made yeast rolls and breads before but this was my first time making this type of roll. I found this recipe to be quite easy to follow and the rolls are wonderful. I made half the dough into rolls the first day and refrigerated the second half of the dough for the next day. On the second day I sprinkled the rolls with a cinnamon/sugar mixture after i spread with melted butter. I then wrapped each roll around a frozen peach slice and baked as per the instructions. they disappeared rapidly. This is a great go to recipe.

  • rena 55
    Mar 18, 2020

    Easy and so delicious! I always hesitate to work with yeast dough, but this turned out so soft and tasty. Can't wait to make again!

  • amsm
    Mar 15, 2020

    Easy to make and delicious to eat! I did cut my recipe in half since my family is small and I served them with a cinnamon honey butter and a garlic butter. Also, I did not refrigerate the dough overnight.

  • Jellybug
    Feb 14, 2019

    They were delicious and not too complicated to make. I wished they would have been more buttery, but nevertheless, they were pretty good and the hubby loved them...

  • s_pants
    Dec 9, 2016

    These were good, but I have made better, more melt-in-your-mouth crescent rolls. I like the idea of refrigerating the dough the night before.