Beef Free Crescent Rolls
Soft, buttery, and golden from edge to edge, these homemade crescent rolls are the kind of thing that disappears from the table before anyone has a chance to sit down. The enriched dough — built with whole milk, egg, and plenty of softened butter — bakes up pillowy on the inside with just the right amount of pull and chew. Since the entire recipe is built around pantry staples and dairy, there's nothing here that comes from beef or beef-derived ingredients, making it a genuinely worry-free bake for anyone avoiding that. The technique of adding butter piece by piece during kneading is what gives the dough its silky, almost brioche-like texture, so don't rush that step. A brush of egg wash before baking delivers that deep, glossy, bakery-worthy color, and a pinch of flaky sea salt on top takes the whole thing from simple to special. Serve them straight from the oven alongside soup, a holiday spread, or honestly just with a little extra butter and nothing else.
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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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