Pork Free Crescent Rolls
Buttery, pillowy, and golden from edge to edge, these homemade crescent rolls are the kind of bake that makes any meal feel like a special occasion. The dough comes together with pantry staples — flour, milk, egg, butter, and yeast — so every ingredient is completely transparent and easy to verify. That matters when you're navigating labels at the store, where enriched rolls and packaged doughs can hide unexpected additives or animal-derived fats you'd rather avoid. Here, the only fat in play is unsalted butter, worked slowly into the dough for that signature soft, tender crumb. Rolling each wedge from the wide edge down to the tip and curving the ends gives you that classic shape, and a brush of egg wash before baking delivers a deep, glossy, golden finish. A sprinkle of flaky sea salt on top right before they go into the oven takes them from good to genuinely hard to stop eating. 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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