Lupin Free Crescent Rolls
Soft, buttery, and golden from edge to edge, these homemade crescent rolls are the kind of bake that makes a whole kitchen smell incredible. The enriched dough — built with warm milk, egg, and plenty of softened butter — produces rolls that are tender and pillowy inside with a beautifully lacquered crust from a simple egg wash. For anyone navigating lupin concerns, the ingredient list here is refreshingly straightforward: no specialty flours, no legume-based additives, just classic pantry staples you can easily verify. Lupin flour sometimes sneaks into commercial baked goods and even some artisan breads as a protein booster, so baking from scratch like this puts you fully in control. The shaping process — rolling each wedge from the wide edge down to the point and curving it into that signature crescent — is genuinely satisfying and easier than it looks. A sprinkle of flaky sea salt before they go into the oven adds a subtle crunch that makes these feel bakery-worthy. 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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