Sesame Free Crescent Rolls
Buttery, pillowy, and golden from edge to tip, 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 enriched with whole milk, egg, and softened butter worked in gradually, which gives each roll that signature soft, layered pull that store-bought versions can never quite match. For anyone navigating sesame sensitivities, bakery rolls and packaged options can be a minefield — seeds show up on toppings, in glazes, and sometimes in the dough itself without much warning. Making them from scratch here means you control every single ingredient, and this recipe keeps things beautifully simple: flour, yeast, dairy, butter, and egg. The shaping technique — rolling each wedge from the wide edge toward the point and curving the ends inward — is easier than it looks and gives you that classic crescent silhouette with satisfying layers inside. A quick egg wash before baking delivers that deep, glossy, golden-brown finish, and a pinch of flaky sea salt on top adds just the right savory contrast to the rich, slightly sweet dough. Serve them warm straight from the oven and watch them vanish.
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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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