Nutmeg 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 you even sit down. The dough comes together with simple pantry staples — flour, butter, milk, egg, and yeast — and every single ingredient is completely free of nutmeg or any warm spice that tends to sneak into enriched bread recipes. That matters more than people realize, because store-bought rolls and bakery versions often include spice blends that aren't always clearly labeled. Here, you're in full control of what goes into the dough from the first proof to the final brush of egg wash. The technique of adding softened butter piece by piece during kneading gives these rolls their signature tender, pillowy crumb without any shortcuts. Rolling each wedge from the wide edge down to the point and curving the ends creates that classic shape and also helps the layers stay distinct as they bake. Pull them from the oven when they're deep golden brown and serve them warm — a little flaky sea salt on top is all the finishing touch they need.
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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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