Barley Free Crescent Rolls
Soft, pillowy, and golden brown with a glossy egg-washed crust, these homemade crescent rolls are the kind of baked good that makes a whole room stop and pay attention the moment they come out of the oven. For anyone navigating a barley-free lifestyle, store-bought rolls and packaged doughs can be a minefield of hidden grains and ambiguous ingredient labels — making from-scratch baking the most reliable route. This dough is built entirely on all-purpose flour, whole milk, butter, and eggs, so there's no guesswork about what's actually inside. The technique of adding softened butter piece by piece during kneading is what gives these rolls their incredibly tender, almost brioche-like crumb that tears apart in the most satisfying way. Rolling each wedge from the wide edge down to the point and curving the ends inward takes only a few minutes but delivers that classic bakery shape every time. A sprinkle of flaky sea salt on top before baking adds just enough contrast to balance the rich, buttery dough underneath. Serve them warm straight from the rack and watch them disappear before you've even set the table.
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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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