Perfect Homemade Crescent Rolls Recipe

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A baking sheet holds several golden brown homemade crescent rolls, freshly baked and arranged on a silicone baking mat. The rolls have a shiny, slightly glazed finish.

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5 from 3 votes

Perfect Homemade Crescent Rolls Recipe

Nothing beats the smell of fresh Homemade Crescent Rolls baking in your oven, filling your kitchen with that warm, buttery aroma. Making them from scratch might seem intimidating, but this recipe proves just how simple and rewarding it can be!

Cook Time20

Total Time20

Servings: rolls

Calories: 157kcal

Author: Melissa Griffiths

Ingredients

2 cups water
2 eggs
⅓ cup shortening*
6 ½ cups bread flour
2 teaspoons salt
½ cup sugar
2 packages 4 ½ teaspoons active dry yeast**

Instructions

Measure 2 ½ cups of the flour into a large mixer bowl. Add yeast; blend.
Combine water, shortening, sugar, and salt in a pan or microwave safe bowl. Heat until warm (120°-130°F), stirring constantly.
Add liquids to flour-yeast mixture. Add eggs. Beat 1 minute at low speed. Scrape down dough from sides of bowl. Beat 3 more minutes at high speed.
Switch to the dough hook, and, on low speed, gradually add the remaining flour. Add more flour as necessary to form a soft dough. Scrape down dough from sides of bowl.
Cover bowl first with wax paper, then with aluminum foil. Refrigerate no more than 3 days for best results. Punch down dough every 30 minutes for the first few hours until it is chilled, then once a day.
When ready to make rolls, divide the dough in to thirds. Refrigerator remaining dough until ready to shape.
To shape crescent rolls: Roll ⅓ of the dough into a 10-inch circle. Cut into 12 pie-shaped pieces. Roll each piece of dough from the wide side toward the point, stretching the dough slightly as it is rolled. Place on baking sheet a little apart; curve ends.
Cover and let rise in warm place until doubled, 1 to 2 hours.
Bake dinner rolls on baking sheet 10 to 20 minutes, depending on size, in preheated 400°F oven.
Remove from pan and set on rack; brush with butter.

Notes

Yeast Type: Use active dry yeast for this recipe. Instant yeast is not recommended for refrigerated dough.

Seasonal Variations: During winter months, you may need to extend the rising time due to cooler kitchen temperatures. In summer, watch the dough carefully as it may rise faster than expected. Adjust your timing accordingly for consistent results.

Batch Cooking: This recipe makes a large amount of dough, perfect for feeding crowds or meal prepping. Consider shaping half the dough into crescents and using the other half for dinner rolls or breadsticks to add variety to your bread basket.

Storage: Baked rolls stay fresh at room temperature for up to two days when stored in an airtight container. For longer storage, wrap individual rolls in plastic wrap and freeze for up to one month.

Nutrition