homemade crescent rolls

Homemade Crescent Rolls

Fresh buttery crescent rolls that are made with wholesome ingredients at home! These homemade crescent rolls are soft, fluffy, and easy to make with just a few simple ingredients.

If you, like me, are avoiding grocery stores these days until it becomes absolutely necessary (pandemic fears over here), you are also probably deep diving into your freezers.

While rummaging through my deep freezer today, I found a pack of hot dogs. Excited to use them for an easy dinner, I dug around looking for hot dog buns. We never seem to finish a pack and so we tend to toss the unused buns in the freezer for future desperate times. Well, I was desperate, but it looked like we had no buns.

What to do? Chop them up and toss them with pasta? Wrap them in a tortilla?

While hot dogs are not something we usually eat around here, we would happily eat them any which way today. I would eat them in a box and I would eat them with a fox!

Then, I had an idea. When I was little, my mom would sometimes make hot dogs wrapped in crescent rolls. While I didn’t like hot dogs as a kid (yeah I’m weird, I know), I loved crescent rolls and so I happily enjoyed these treats!

Welp, no crescent rolls here either. But I could make my own!

Years ago (decades? sheesh, I’m old), I had set out to make my own sausage rolls and the dough I used was just like a crescent roll.

That’s what I would do!

I dug through my recipe books and found the recipe I was looking for. Not sure where the recipe originated from and how much its changed from the original. I think it may have been my aunts recipe for making tiropita with a bready dough instead of filo. Not sure though.

And here we are!

I am sharing this recipe with you today because maybe you, like me, are staring into your fridge or freezer wondering what the heck to do.

Also, because crescent rolls are so yummy!

I should tell you that after making the dough and letting it proof I came to realize that the hot dogs found deep in the freezer were freezer burned and did not look great to eat.

*sigh*

Oh well, we ate the crescent rolls and stuffed some with cheese instead. Can’t be angry when you have a basket of buttery, homemade crescent rolls to nibble on, can you? No siree!

The case for making Homemade Crescent Rolls

Sure, homemade crescent rolls aren’t as easy as popping open a package of store-bought crescent rolls. So why should you make them from scratch?

You really can’t beat homemade bread! One thing you can’t beat when making homemade crescent rolls, is the ingredient list.

Have you every checked out the ingredient lists on some store-bought rolls, pie crusts, and loaves? While I am not saying that you shouldn’t ever seek out a store-bought loaf, you really can’t beat the knowledge that you are eating healthy ingredients that you can name. No preservatives or questionable ingredients.

Everything you use to make these rolls are items you can find in your own kitchen. Nothing weird or mysterious here!

Another reason I make my own crescent rolls? They taste better! Maybe its just me, and perhaps its because I know what I’m eating is healthy, but they just seem to taste better to me.

Hope you give this recipe a try! Bon appetit!

You may also like:

Yogurt Flatbread
No Knead Bread

Homemade Crescent Rolls

Servings

16

small rolls
Prep time

15

minutes
Proofing time

1 1/2

hours
Baking time

15

minutes

Ingredients

  • 1 3/4 cups flour

  • 2 teaspoons sugar

  • 1/2 teaspoon salt

  • 1 teaspoon instant yeast

  • 3 tablespoons warm water (more if needed)

  • 1/3 cup warm milk

  • 1 egg

  • 3 tablespoons butter, softened

  • Topping
  • 2 tablespoons butter, softened

  • 2 tablespoons butter, melted

Directions

  • In a large bowl, mix the flour, salt and sugar. In a smaller bowl, add the yeast and warm water. Stir together to dissolve the yeast and let sit for 2 minutes.
  • Add the yeast to the flour mixture along with the egg, milk and 3 tablespoons of softened butter. Mix everything together. Knead it until it is smooth and soft, adding more warm water if the dough seems too dry.
  • Cover the bowl with a clean dish towel and set it in a warm place for 1 hour and a 15 minutes to let it proof and double in size.
  • Press the dough down with your fingers and then transfer it to a well floured clean surface. Us a rolling pin to roll it into a 16 inch circle.
  • Spread 2 tablespoons of softened butter over the entire circle. Use a pizza cutter or sharp knife to cut the circle into 16 slices. (Start by cutting the circle into quarters, then slicing each quarter in half, and each of those slices in half as well). This will make 16 smaller crescent rolls.
  • Start at the larger end of the slice and roll it to form the crescent roll. Curve the edges and place on a baking sheet lined with parchment paper.
  • Preheat oven to 375F. Melt 2 tablespoons of butter and brush the crescent rolls with them. Let them sit and rise for 15 minutes. Then, bake them in the oven for 15 minutes or until a nice golden brown.
 

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