Oats Free Crescent Rolls
Buttery, golden, and impossibly flaky, these homemade crescent rolls are the kind of bake that makes everyone crowd around the kitchen before they even hit the table. The dough comes together with pantry staples — flour, milk, egg, butter, and yeast — so there's no need to scan labels for hidden grain additives or worry about cross-contact from processed ingredients. Enriched with softened butter that gets worked directly into the dough, each roll bakes up with a tender, layered pull that store-bought versions simply can't match. The shaping process is genuinely satisfying: rolling each wedge from the wide edge down to the point and curving the ends into that classic crescent is easier than it looks and deeply rewarding. A quick egg wash gives them that deep, glossy brown finish, and a pinch of flaky sea salt on top adds just the right savory contrast to the rich, slightly sweet dough. Serve them warm straight from the oven and watch them disappear.
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!