High Fructose Corn Syrup Free Crescent Rolls
Homemade crescent rolls are one of those baking projects that feel impressive but are completely approachable once you understand the process. The dough comes together with pantry staples — flour, butter, milk, eggs, and a little sugar — so you know exactly what's going into every single roll, with no mystery syrups or processed sweeteners hiding in the mix. That matters more than people realize, because store-bought versions almost always sneak in high fructose corn syrup to extend shelf life and boost browning, which means the refrigerated tube and the bakery bag are both off the table if you're avoiding it. Here, granulated sugar does all the work: a touch to proof the yeast, a little more in the dough for that gentle sweetness, and the egg wash handles the gorgeous golden color in the oven. The technique of adding softened butter piece by piece creates a dough that bakes up incredibly tender and layered, with crisp edges and a pull-apart interior that's genuinely hard to beat. A sprinkle of flaky sea salt on top right before baking adds a subtle savory contrast that makes these rolls feel bakery-worthy. Serve them warm straight from the oven 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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