Gelatin 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. The dough is enriched with egg, whole milk, and real butter worked in gradually for a tender, pillowy crumb that tears apart in the most satisfying way. Many store-bought rolls and packaged doughs sneak in stabilizers or additives derived from animal collagen, so making them from scratch with this straightforward ingredient list is the cleanest way to go. Every component here is a recognizable pantry staple — flour, yeast, sugar, butter, milk, egg — with nothing hidden or ambiguous. The shaping process is genuinely fun: each wedge gets rolled from the wide end to the point, curved into that classic crescent, and finished with an egg wash that bakes into a deep, glossy brown. A sprinkle of flaky sea salt on top right before they go into the oven adds just the right savory contrast to the rich dough. 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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