Rice Free Crescent Rolls
Buttery, golden, and impossibly soft, these homemade crescent rolls are the kind of bake that makes a whole kitchen smell like a bakery. The enriched dough — built with whole milk, egg, and plenty of softened butter — produces that signature tender, pillowy pull that store-bought versions can never quite match. Because every ingredient here is straightforward wheat-based pantry staple, there's no need to scan labels for hidden rice flour, rice starch, or rice-derived additives that sneak into so many commercial rolls and baked goods. The process is methodical but genuinely satisfying: you proof the yeast, let the stand mixer do the kneading work, and then shape each wedge into that classic curved crescent before a second rise locks in the fluff. A quick egg wash before baking gives each roll that deep, glossy, golden-brown finish, and a pinch of flaky sea salt on top adds just the right savory contrast to the rich dough. Serve them straight from the oven while the butter is still melting into every layer — they disappear fast.
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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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