Paraben Free Crescent Rolls
Buttery, golden, and impossibly flaky, these homemade crescent rolls are the kind of bake that makes people hover near the oven waiting for them to come out. The enriched dough — built with whole milk, egg, and softened butter worked in gradually — delivers that signature tender, layered pull that store-bought versions can never quite replicate. For anyone navigating paraben sensitivities, packaged rolls and refrigerated dough can be a minefield of preservatives and additives, but every ingredient here is straightforward and easy to verify. 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 form feels like a small act of craft. An egg wash brushed on just before baking gives them that deep, glossy, bakery-style color, and a pinch of flaky sea salt on top takes the flavor somewhere close to perfect. Serve them warm straight from the rack and watch them disappear.
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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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