Citric Acid Free Crescent Rolls
Soft, buttery, and golden from edge to edge, these homemade crescent rolls are the kind of bake that makes any meal feel like a special occasion. For anyone avoiding citric acid — which sneaks into a surprising number of store-bought breads and packaged dough products as a preservative or dough conditioner — making rolls from scratch is genuinely the cleanest path forward. Every ingredient here is straightforward: flour, butter, milk, egg, yeast, sugar, and salt, with nothing hidden in a label. The dough gets its tender, pillowy texture from softened butter worked in gradually during kneading, a technique that builds richness without any additives. Brushed with melted butter before rolling and finished with an egg wash, each crescent bakes up with a deep, glossy, golden crust that's hard to resist straight off the rack. A light sprinkle of flaky sea salt on top is optional but absolutely worth it. Serve them warm alongside soup, a holiday roast, or honestly just on their own — they don't need much help.
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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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