Legume Free Crescent Rolls
Buttery, golden, and impossibly soft, these homemade crescent rolls are the kind of thing that disappears from the table before you even sit down. The enriched dough gets its tender, pillowy texture from whole milk, egg, and a generous amount of softened butter worked in gradually — no shortcuts, just proper technique that pays off in every flaky layer. Every single ingredient here is naturally free of legumes, so there's no need to audit labels or worry about hidden additives sneaking into your bread basket. 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. An egg wash brushed on just before baking gives the rolls that deep, glossy, bakery-style color, and a pinch of flaky sea salt on top takes them from simple to stunning. Serve them warm straight from the oven and watch them vanish.
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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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