Soy Free Crescent Rolls
Buttery, golden, and impossibly flaky, these homemade crescent rolls are the kind of thing that makes people hover near the oven waiting for the timer to go off. The dough is enriched with whole milk, egg, and softened butter worked in gradually, which gives each roll that signature tender, pillowy pull you just can't get from a tube. Store-bought versions often sneak in soy-based oils or emulsifiers, so baking from scratch with straightforward pantry staples is the cleanest way to get that classic result without any label anxiety. The two-rise method takes a little patience, but it's what builds the light, layered texture that makes these rolls so satisfying. A brush of egg wash before baking gives them that deep, glossy, bakery-worthy color, and a pinch of flaky sea salt on top adds just the right savory finish. Serve them warm straight from the rack and watch them disappear before the second sheet even comes out of the oven.
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Learn more āIngredients
16 servings
For the dough
- Ā¼ cup warm water (105ā110Ā°f / 40ā43Ā°c)
- 2 Ā¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar, for proofing
- Ā¾ cup whole milk, warmed to about 100Ā°f (38Ā°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 5ā10 minutes. If the mixture does not foam, the yeast is inactive ā 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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