Shellfish Free Crescent Rolls
Few things in a home kitchen feel as rewarding as pulling a tray of golden, buttery crescent rolls from the oven. These are the real deal — soft, pillowy layers with a tender crumb and a beautifully bronzed crust that comes from a simple egg wash brushed on just before baking. The enriched dough gets its richness from whole milk, a full egg, and softened butter worked in gradually, which gives each roll that slightly sweet, bakery-style flavor you just can't replicate with a store-bought tube. Rolling the wedges from the wide edge down to the point and curving them into that classic crescent shape is easier than it looks, and the result is genuinely impressive on any table. For anyone navigating shellfish concerns, this recipe is naturally built from pantry staples — flour, yeast, dairy, and butter — with zero seafood-adjacent ingredients anywhere in the process, so there's no need to scrutinize a label or worry about what else was processed nearby. A sprinkle of flaky sea salt on top before they go into the oven adds just the right savory contrast to the subtle sweetness of the dough. 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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