Nitrate & Nitrite 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 dough comes together with pantry staples — flour, butter, milk, eggs, and yeast — so every single ingredient is exactly what it says it is, with no hidden additives to second-guess. That matters more than people realize, since store-bought rolls and packaged dough products often contain preservatives that people following a nitrate- and nitrite-free lifestyle are specifically trying to avoid. Making them from scratch puts you fully in control, and the process is genuinely satisfying. Softened butter gets worked directly into the dough for that signature tender, pillowy crumb, and a brush of melted butter before rolling gives each crescent its rich, layered flavor. The egg wash bakes up to a deep, glossy golden brown that looks like it came straight out of a bakery. Serve them warm alongside dinner or just pull one apart on its own — either way, you'll be glad you made the whole batch.
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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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