Ginger Free Crescent Rolls
Buttery, golden, and impossibly flaky, these homemade crescent rolls are the kind of thing that makes people hover near the oven waiting for the timer to go off. The dough comes together with pantry staples — flour, butter, milk, egg, and yeast — so there's no hunting down specialty ingredients or second-guessing a label. For anyone navigating spice sensitivities, that simplicity is genuinely refreshing; every single ingredient is exactly what it says it is, with no hidden seasonings or blends to worry about. The technique of adding softened butter piece by piece during kneading is what gives these rolls their tender, almost laminated crumb that pulls apart in satisfying layers. Rolling each wedge from the wide edge down to the point and curving the ends inward takes only a few minutes, and the result looks like something from a bakery window. A brush of egg wash before baking gives them that deep, glossy, golden-brown finish, and a pinch of flaky sea salt on top adds just the right savory contrast to the rich dough. Serve them straight from the oven while the butter is still warm inside — they won't last long.
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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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