Peanut Free Crescent Rolls
Homemade crescent rolls are one of those baking projects that feel ambitious but deliver the kind of reward that makes the whole effort completely worth it. The dough is enriched with butter, egg, and warm milk, giving each roll a soft, pillowy interior and a beautifully golden, slightly crisp exterior that you simply cannot replicate from a tube. Because everything here is made from scratch with straightforward pantry staples, there are no hidden additives or shared-facility concerns to navigate — just clean, simple ingredients you control from start to finish. The technique of adding softened butter gradually while the dough kneads is the real secret to that tender, almost brioche-like crumb. Rolling each wedge from the wide edge down to the point and curving the ends inward creates that classic shape, and a quick egg wash before baking gives them that gorgeous bakery-style sheen. A sprinkle of flaky sea salt on top right before they go into the oven adds just enough contrast to balance the richness. 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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