Step away from the prepackaged crescent rolls that come in the scary tube and make the best homemade crescent rolls ever! These soft tender rolls are better than any premade ones you can buy and are delicious with so many meals. Perfect for your holiday table!
Did I ever tell you all that I am a jumpy person? Very jumpy in fact.
The tubes that refrigerated dough comes in, you know the ones you have to open by pressing with a spoon… They are not my friend.
I will use the products in them for convenience sake sometimes, but anytime I land on a recipe for one of the products that turns out better than those ticking time bomb tubes, it’s cause for celebration.
Well, my friends, these homemade crescent rolls are so much yummier than anything that comes premade.
You’ll never want to make a store bought one again.
And bonus? No scary tube to contend with!
What You Need
To make these homemade rolls, you’ll need:
- active dry yeast
- warm water
- shortening or butter
- all purpose flour
- softened buttere
How to Make
To make these, start by dissolving the yeast in warm but not hot water in the bowl of your mixer.
Mix in the sugar, salt, eggs, shortening or butter, and half the flour.
Beat the dough using the dough hook attachment until it’s smooth.
Then add the remaining flour and keep mixing until smooth.
Scrape down any extra dough from the sides of the bowl.
Knead the dough until it’s elastic and cover it.
Let it rise in a warm place until the dough doubles in size. This takes about an hour and a half.
After the dough has doubled, punch it down and divide it in half.
Then roll out each half into a 12 inch circle.
Spread the softened butter on top of the rolled out dough.
Now cut the dough into 16 triangular wedges and roll them into crescent rolls.
Put them on a greased baking sheet with the point side down.
Cover them with a lightly damp cloth or dish towel and let them rise for another 45 minutes.
After they rise again, bake them at 400 for 12-15 minutes.
The rolls should be a light golden brown when they are done.
Let them cool briefly and serve them warm with butter.
Can I make these in advance?
The answer is, well, sort of.
You can put the dough together ahead of time and let it do a cold rise in the fridge a night prior to making them.
You can read about the cold rise technique in my pickle bread recipe.
While you can do the cold rise technique, you don’t want to bake the rolls ahead of time.
They are best fresh from the oven.
How long will leftovers last?
You can store them covered on your counter for up to 3 days.
Alternatively, you can wrap them in foil and refrigerate them for up to a week.
If you want to refrigerate them for the longer storage option, reheat them in a 350 degree oven while wrapped in foil for 10 minutes before serving.
This will bring them back to their original fresh from the oven glory and goodness.
Tips and tricks
- Don’t overwork the dough. Overworking the dough will result in tough rolls.
- You want the water to be warm not hot or cool. It should be about 110 degrees.
- These are delicious with dinner served with butter or for breakfast with jam.
Other Homemade Rolls
These homemade crescent rolls will be the star of any dinner table.
Make them for your next holiday gathering and impress your guests!
Looking for other homemade rolls? Try these:
Ideas For Using Crescent Roll Dough
While these rolls are a delicious addition to dinner, and all by themselves- they can be used for so much more!
Here’s some of our favorite ways to use this easy crescent roll dough:
- Snickerdoodle Crescent Rolls
- Cheeseburger & Tater Tot Casserole
- Pesto Pinwheels
- Chicken Cordon Bleu Pinwheels
- Blueberry Cream Cheese Danish
If you’ve tried these HOMEMADE CRESCENT ROLLS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Homemade Crescent Rolls
- 2 1/4 oz packets active dry yeast
- 3/4 cup warm water
- 1/2 cup white sugar
- 1 tsp salt
- 2 eggs
- 1/2 cup shortening or butter
- 4 cups all-purpose flour
- 1/4 cup butter softened
- Dissolve yeast in warm water.
- Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth.
- Mix in remaining flour until smooth. Scrape dough from the sides of the bowl.
- Knead dough, then cover, and let rise in a warm place until doubled in size (about 1-1/2 hours).
- Punch down dough and divide in half.
- Roll each half into a 12-inch circle and spread with butter.
- At this point you can cut the dough into 16 wedges.
- Roll your wedges into crescent rolls, and place them point side down on a greased baking sheet.
- Cover them with a lightly damp cloth, or dish towel, and let them rise for 45 minutes.
- Bake them at 400° for 12-15 minutes, or until cooked through and a light golden brown.
- Let the cooked rolls cool slightly, then release them from the pan and serve them warm with butter.