Almond Free Crescent Rolls
Buttery, pillowy, and golden from edge to edge, these homemade crescent rolls are the kind of thing that disappears from the table before they've even had a chance to cool. The dough comes together with pantry staples — flour, milk, egg, butter, and yeast — so there's no guesswork about hidden nut-based ingredients that can sneak into store-bought versions. Softened butter is worked directly into the dough during kneading, which is what gives each roll that impossibly tender, layered pull. Rolling the dough into circles, brushing with melted butter, and cutting into wedges before shaping makes the whole process feel almost meditative, and the results look genuinely impressive. A quick egg wash before baking gives them that deep, glossy, bakery-style color that makes everyone reach for one immediately. Finish with a pinch of flaky sea salt if you want that sweet-savory contrast that takes them completely over the top. Serve them warm straight from the oven, and don't be surprised if you find yourself planning a second batch before the first one is gone.
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Learn more →Ingredients
16 servings
For the dough
- ¼ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar, for proofing
- ¾ cup whole milk, warmed to about 100°f (38°c)
- 3 tbsp granulated sugar
- 1 tsp fine salt
- 1 large egg, room temperature
- 4 tbsp unsalted butter, softened and cut into pieces
- 3 cups all-purpose flour, plus more for dusting
For shaping and finishing
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1 tbsp whole milk
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer. Stir briefly and let stand until foamy and fragrant, about 5–10 minutes. If the mixture does not foam, the yeast is inactive — start over with fresh yeast.
- 2
Add the warmed milk, remaining 3 tbsp sugar, salt, and egg to the yeast mixture. Mix on low speed with the dough hook until combined, about 1 minute.
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