Cashew 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 you even sit down. The dough is enriched with whole milk, egg, and real butter, giving each roll that pillowy, slightly chewy interior with a delicate, flaky exterior that store-bought versions can never quite match. For anyone navigating tree nut allergies, packaged rolls and bakery items can be a minefield of shared equipment and vague labeling — making from-scratch baking the smartest move. Every ingredient here is straightforward pantry staple territory, with zero nuts in sight at any stage of the process. The technique of rolling each wedge from the wide edge down to the point locks in those beautiful layers, and the egg wash gives them that irresistible deep amber shine. A sprinkle of flaky sea salt right before they go into the oven takes the flavor somewhere genuinely special. 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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