Emulsifier 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. Store-bought versions almost always contain added emulsifiers like mono- and diglycerides or DATEM to extend shelf life and improve texture — ingredients that are easy to miss on a label and hard to avoid in packaged bread. Here, the same pillowy, layered result comes entirely from real butter, whole milk, egg, and a slow knead that builds structure the old-fashioned way. The technique of adding softened butter piece by piece into the dough is what gives these rolls their tender, almost laminated crumb without any additives doing the heavy lifting. Rolling each wedge from the wide edge down to the tip and curving the ends creates that classic crescent shape, and a simple egg wash delivers the deep, glossy brown finish you'd expect from a bakery. A sprinkle of flaky sea salt right before baking adds just enough contrast to the rich, slightly sweet dough. These are best pulled from the oven and served warm, though they reheat beautifully if any happen to survive past the first hour.
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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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