Artificial Flavors Free Crescent Rolls

Total time2 hr 45 min

Prep time30 min

Cook time15 min

4.7

(14)

Homemade crescent rolls are one of those baking projects that feel impressive but are completely achievable with a little patience and a stand mixer. The dough is built from real, recognizable pantry staples — flour, butter, milk, eggs, yeast — with absolutely nothing artificial sneaking in for flavor or color. That matters more than you might think, because store-bought crescent rolls and packaged dough products often rely on artificial flavoring agents to mimic that rich, buttery taste. Here, the flavor comes entirely from real unsalted butter worked directly into the dough and brushed on before rolling, so every bite is genuinely rich and tender. The process of rolling the dough into wedges and curling them into crescents is satisfying in a way that's hard to describe until you've done it yourself. A golden egg wash gives them that bakery-worthy shine, and an optional pinch of flaky sea salt on top adds just the right contrast. Pull them from the oven warm and watch them disappear.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!