Citrus Free Crescent Rolls
Buttery, golden, and impossibly flaky, these homemade crescent rolls are the kind of bake that makes people think you spent all day in the kitchen. The enriched dough — built with whole milk, egg, and softened butter worked in gradually — bakes up with that signature tender, layered pull that store-bought versions can only dream about. Every ingredient here is naturally free of citrus in any form, so there's no need to scan labels or swap anything out; just mix, rise, shape, and bake with complete confidence. The two-rise method is what gives these rolls their airy, pillowy interior, while the egg wash delivers that deep, glossy, bakery-worthy color. Rolling each wedge from the wide edge down to the point and curving the ends inward is easier than it looks, and the result is genuinely impressive on any table. A sprinkle of flaky sea salt on top before baking adds just enough contrast to all that richness. Serve them warm straight from the oven 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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