Seed Oil Free Crescent Rolls

Total time2 hr 45 min

Prep time30 min

Cook time15 min

4.7

(14)

Soft, pillowy, and burnished to a deep golden brown, these homemade crescent rolls are the kind of thing that disappears from the table before they've even had a chance to cool. The dough is built on real butter, whole milk, and eggs — nothing that raises any flags for those avoiding industrially processed vegetable and seed oils. That matters more than it sounds, because most store-bought crescent rolls and bakery versions rely heavily on canola, soybean, or other refined oils to keep costs down and extend shelf life. Here, every bit of fat comes from unsalted butter, which gives the rolls their rich, tender crumb and that irresistible flaky pull-apart quality. The process is straightforward: bloom the yeast, build the dough, let it rise, roll and shape, then bake until the egg-washed tops turn a gorgeous amber. A sprinkle of flaky sea salt right before they go into the oven is a small touch that makes a big difference. Serve them warm straight from the rack and watch them vanish.

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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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