Pecan Free Crescent Rolls
Buttery, pillowy, and golden from edge to tip, these homemade crescent rolls are the kind of bake that makes everyone hover near the oven. The dough comes together with simple pantry staples — flour, butter, milk, egg, and yeast — so there's no guesswork about hidden ingredients or shared-facility warnings that can make store-bought rolls a gamble. Softened butter is worked directly into the dough during kneading, which is what gives each roll that tender, almost brioche-like pull when you tear it open. Rolling the dough into a circle, brushing it with melted butter, and cutting it into wedges before rolling each one up is a satisfying process that's easier than it looks. A quick egg wash before baking gives them that deep, glossy, bakery-worthy color, and a pinch of flaky sea salt on top takes the flavor somewhere truly special. Serve them straight from the oven while the butter is still warm inside — they won't last long.
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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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