Celery Free Crescent Rolls
Buttery, pillowy, and golden from edge to tip, these homemade crescent rolls are the kind of thing that disappears from the table before they've even had a chance to cool. The dough is enriched with whole milk, egg, and softened butter worked in gradually, which gives each roll that signature soft, layered pull that store-bought versions can never quite match. Every single ingredient here is straightforward and naturally free from celery and celery derivatives, so there's no label-reading stress or hidden vegetable extracts to worry about. The shaping process — rolling each wedge from the wide edge down to the point and curving the ends into a crescent — is genuinely satisfying and easier than it looks. A brush of egg wash before baking gives them that deep, glossy, bakery-worthy color, and a pinch of flaky sea salt on top adds just the right savory contrast to the rich dough. Serve them warm alongside a holiday spread, a weeknight soup, 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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