Black Pepper Free Crescent Rolls
Soft, buttery, and golden from edge to edge, these homemade crescent rolls are the kind of bake that makes people hover near the oven waiting for the timer to go off. The dough is enriched with whole milk, egg, and plenty of softened butter, giving each roll a tender, pillowy crumb and a beautifully lacquered crust from a simple egg wash. For anyone avoiding black pepper, store-bought rolls and bakery items can be a quiet minefield — seasoning blends and "spice" catch-alls show up in the most unexpected places. This recipe keeps things clean and straightforward, relying on salt, yeast, and good dairy for all the flavor it needs. Rolling each wedge from the wide edge down to the point and curving the ends inward is genuinely satisfying, and the result looks far more impressive than the effort involved. A sprinkle of flaky sea salt on top before baking adds just the right finishing touch without any unwanted heat or spice. Serve them warm straight from the rack and watch them disappear.
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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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