Macadamia Free Crescent Rolls
Buttery, golden, and impossibly flaky, these homemade crescent rolls are the kind of baked good that makes people hover near the oven waiting for them to come out. The dough is enriched with whole milk, egg, and softened butter worked in gradually, which gives each roll that signature tender, layered pull that store-bought versions can never quite replicate. Proofing the yeast first ensures the dough rises beautifully, and the two-rise method rewards your patience with rolls that are pillowy inside and deeply golden outside. Rolling each wedge from the wide edge down to the point and curving the ends inward is a satisfying little technique that looks impressive but is genuinely approachable for home bakers. A simple egg wash before baking gives the tops that glossy, bakery-style finish, and a pinch of flaky sea salt takes the whole thing over the edge. Every ingredient here is straightforward pantry and dairy staple territory — no specialty items, no hidden nut-based fats, just clean, classic baking. 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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