Pistachio Free Crescent Rolls
Buttery, golden, and impossibly soft, these homemade crescent rolls are the kind of thing that disappears from the table before you even sit down. The dough is enriched with whole milk, egg, and real butter worked in gradually, which gives each roll that tender, pillowy pull that store-bought versions can never quite match. Rolling the wedges from the wide edge down to the point and curving the ends creates that classic crescent shape, and a brush of egg wash before baking delivers a deep, glossy, golden crust. A sprinkle of flaky sea salt on top is optional but highly recommended — it adds just enough contrast to all that richness. For anyone navigating tree nut allergies or sensitivities, these rolls are a genuinely safe comfort food win, built entirely from pantry staples with no hidden surprises. Serve them warm straight from the oven alongside a holiday spread, a bowl of soup, or honestly just on their own with a little extra butter.
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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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