Hazelnut Free Crescent Rolls
Buttery, pillowy, and golden from edge to tip, these homemade crescent rolls are the kind of bake that makes a whole kitchen smell incredible. The enriched dough — built with whole milk, egg, and softened butter worked in gradually — gives each roll that signature soft, layered pull that store-bought versions can never quite match. Because everything is made from scratch with straightforward pantry staples, there's no need to scan labels or worry about shared production lines where tree nuts might sneak in. The shaping process is genuinely satisfying: rolling each buttered wedge from the wide edge down to the point and curving it into that classic crescent form feels like a small act of craft. A simple egg wash before baking locks in a deep, glossy brown finish, and a pinch of flaky sea salt on top takes the flavor somewhere close to perfect. 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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