Coconut Free Crescent Rolls
Buttery, golden, and impossibly flaky, these homemade crescent rolls are the kind of bake that makes everyone at the table reach for seconds before the first batch has even cooled. The dough comes together with pantry staples — flour, milk, egg, butter, and yeast — so there's nothing unexpected hiding in the ingredient list, which is a genuine relief when you're navigating products that often sneak in tropical oils or extracts. Softened butter is worked in gradually during kneading, giving the rolls their signature tender, layered pull without relying on any alternative fats. Each wedge gets brushed with melted butter before rolling, then finished with an egg wash that bakes into that deep, glossy, golden-brown crust you want on a proper crescent. A light sprinkle of flaky sea salt on top adds just enough contrast to the rich, slightly sweet dough underneath. 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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