Mushroom Free Crescent Rolls
Buttery, golden, and impossibly soft, these homemade crescent rolls are the kind of thing that disappears from the table before they've even had a chance to cool. The enriched dough — built with whole milk, egg, and plenty of softened butter — bakes up with a tender, pillowy crumb and a beautifully lacquered crust from the egg wash. Because every single ingredient here is straightforward and plant- and fungi-free, there's no need to scrutinize labels or worry about hidden extras sneaking into your bread basket. The process is more approachable than it looks: the stand mixer does the heavy lifting, and both rise times are totally hands-off. Rolling the wedges from the wide edge toward the tip is genuinely satisfying, and that slight inward curve gives you the classic shape every time. A sprinkle of flaky sea salt just before baking adds a little something extra that makes these feel bakery-worthy. Serve them warm straight from the oven, and don't be surprised when the whole batch is gone in minutes.
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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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