Caffeine Free Crescent Rolls
Buttery, golden, and impossibly flaky, these homemade crescent rolls are the kind of thing that disappears from the table before they've even had a chance to cool. The enriched dough — built with whole milk, egg, and plenty of softened butter — bakes up with that signature tender pull and a glossy, deep-golden crust that no store-bought tube can touch. Because every ingredient here is straightforward pantry staple territory, there's no need to scan labels for hidden stimulants or additives that can sneak into packaged baked goods. The process is genuinely satisfying: watching the dough transform from shaggy to silky during the butter-incorporation stage is one of those small kitchen moments that makes you feel like a real baker. Rolling each wedge from the wide edge down to the point and curving the ends into that classic crescent shape is easier than it looks, and the result is a roll that looks bakery-worthy. A finishing brush of egg wash and a pinch of flaky sea salt give the tops that irresistible shine and just enough savory contrast to the rich, slightly sweet dough. Serve them warm straight from the rack and watch them vanish.
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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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