MSG Free Crescent Rolls
Few things beat pulling a tray of golden, buttery crescent rolls out of the oven — the kind that shatter slightly at the first pull and smell like a bakery in the best possible way. Every ingredient here is straightforward and clean: flour, butter, milk, egg, yeast, salt, and sugar, with nothing hidden in a packet or a store-bought shortcut that might sneak in unwanted additives. That matters more than people realize, since plenty of packaged rolls and restaurant bread baskets rely on flavor enhancers that can be hard to track down on a label. Making them from scratch puts you fully in control, and the process is genuinely satisfying — proofing the yeast, working in the softened butter piece by piece, watching the dough go silky and smooth. Rolling each wedge from the wide edge down to the point and curving the ends into that classic crescent shape is the kind of hands-on kitchen moment that makes the finished result feel earned. A brush of egg wash gives them that deep, glossy, bakery-style color, and a pinch of flaky sea salt on top is a small touch that makes a real difference. 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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