Gut Friendly Crescent Rolls
Few things rival the comfort of pulling a tray of golden, buttery rolls from the oven, and this homemade version delivers that bakery-level payoff right in your own kitchen. The dough comes together with simple, recognizable ingredients — whole milk, egg, butter, flour, and yeast — so you know exactly what's going into every bite, which matters when you're keeping a close eye on what your gut has to handle. Softened butter is worked gradually into the dough, giving these rolls their signature tender, layered crumb without any harsh additives or preservatives that can sneak into store-bought versions. The long, unhurried rise times are actually doing important work here, allowing the yeast to develop flavor and break down the dough in a way that tends to be gentler on digestion than quick-rise shortcuts. Each wedge gets rolled from the wide edge to the tip, brushed with melted butter, and curved into that classic crescent shape before a final proof makes them beautifully puffed and light. An egg wash gives the finished rolls their deep, glossy golden color, and a pinch of flaky sea salt on top adds just the right savory contrast to the rich, slightly sweet 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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