Chestnut Free Crescent Rolls
Soft, buttery, and golden from edge to edge, these homemade crescent rolls are the kind of bake that makes a whole kitchen smell incredible. The enriched dough comes together with simple pantry staples — flour, milk, egg, butter, and yeast — so there's no guesswork about what's actually inside, and no concern about hidden tree nut ingredients that can sneak into store-bought versions. Softened butter gets worked directly into the dough for a tender, pillowy crumb, while a brush of melted butter before rolling adds richness in every layer. The shaping process is genuinely satisfying: roll, slice, curl, and you've got picture-perfect crescents ready for the oven. An egg wash gives each roll that deep, glossy, bakery-style finish, and a pinch of flaky sea salt on top takes them from good to genuinely hard to stop eating. Serve them warm straight from the rack alongside a holiday spread, a weeknight soup, or honestly just on their own with a little extra butter.
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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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