Nightshade Free Crescent Rolls
Soft, buttery, and golden from edge to edge, these homemade crescent rolls are the kind of bake that makes any meal feel like a special occasion. The enriched dough — built with whole milk, egg, and plenty of butter — bakes up into layers that are tender on the inside and just barely crisp on the outside. For anyone navigating nightshade restrictions, rolls like these are a surprisingly easy win: every ingredient here is straightforward and free from the peppers, tomatoes, and spices that can sneak into store-bought bread products. The process is methodical but genuinely satisfying — proofing the yeast, slowly incorporating softened butter into the dough, rolling each wedge into that classic crescent curve — and the results are well worth the effort. A brush of egg wash before baking gives them that deep, glossy, bakery-style finish, and a pinch of flaky sea salt on top takes them over the edge. Serve them warm straight from the oven alongside soup, a roast, or honestly just a little extra butter and nothing else.
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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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