Breastfeeding Friendly Crescent Rolls
Soft, buttery, and golden from edge to edge, these homemade crescent rolls are the kind of bake that makes the whole house smell incredible. The enriched dough — built with whole milk, egg, and real butter — delivers that pillowy, pull-apart texture you'd expect from a bakery, and the flaky sea salt finish takes every bite over the top. For anyone nursing, leaning on wholesome, recognizable ingredients matters, and every component here is exactly what it looks like: no additives, no preservatives, nothing you'd need to second-guess. The process is straightforward once the yeast blooms and the dough comes together in the stand mixer, making it genuinely approachable even on a tired day. Brushing each wedge with melted butter before rolling and finishing with an egg wash gives these rolls their signature shine and rich flavor. Serve them warm straight from the rack alongside soups, stews, or honestly just on their own — they disappear fast either way.
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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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