Fructose Free Crescent Rolls
Buttery, pillowy, and golden from edge to tip, these homemade crescent rolls are the kind of thing that disappears from the table before they've even had a chance to cool. The dough comes together with pantry staples — flour, milk, egg, butter, and a small amount of granulated sugar — making it straightforward to verify every single ingredient going in. For anyone managing fructose sensitivity, that kind of transparency matters enormously, since store-bought rolls and bakery versions often contain high-fructose corn syrup, honey, or fruit-derived sweeteners hiding in the ingredient list. Here, the only sweetener is a modest amount of plain granulated sugar, used both to activate the yeast and to give the dough just a gentle, barely-there sweetness. The technique of adding softened butter piece by piece during kneading is what gives these rolls their incredibly tender, layered crumb — it's a small extra step that makes a big difference. An egg wash before baking delivers that deep, glossy, bakery-style color that makes them look as good as they taste. Serve them warm straight from the oven and watch them vanish.
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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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