Chicken Free Crescent Rolls
Buttery, golden, and impossibly flaky, these homemade crescent rolls are the kind of bake that makes everyone hover near the oven waiting for the timer to go off. The dough comes together with pantry staples — flour, milk, egg, butter, and yeast — so there's no mystery about what's inside, and absolutely nothing that comes from poultry. That matters more than it sounds, because plenty of store-bought rolls and enriched doughs sneak in unexpected additives or are produced on shared lines where cross-contact is a real concern. Here, you control every ingredient from start to finish. The technique of adding softened butter piece by piece during kneading is what gives the crumb that tender, layered pull that tears apart so satisfyingly. A brush of egg wash before baking locks in that deep, glossy, golden-brown 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 and watch them disappear.
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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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