Mustard Free Crescent Rolls
Soft, buttery, and golden from edge to edge, these homemade crescent rolls are the kind of thing that disappears from the table before it even has a chance to cool. The dough is enriched with whole milk, egg, and plenty of butter, giving each roll that pillowy, slightly rich interior with a delicate pull-apart texture. Rolling each wedge from the wide end down to the tip and curving the ends inward creates that classic crescent shape — satisfying to make and even better to eat. For anyone navigating a mustard sensitivity, store-bought rolls and packaged dough can be surprisingly tricky territory, since mustard flour sometimes shows up in commercial baked goods as a hidden additive or processing aid. Every ingredient here is straightforward and easy to verify, so there's no guesswork involved. A brush of egg wash before baking gives the tops a deep, glossy brown that looks genuinely impressive, and a pinch of flaky sea salt takes them right over the edge. Serve them warm alongside a holiday spread, a weeknight soup, or honestly just on their own — they need very little help.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!