Tree Nut Free Crescent Rolls
Few things beat pulling a tray of golden, buttery crescent rolls from the oven — the kind that shatter slightly at the edges and stay pillowy soft in the middle. These are made entirely from pantry staples like flour, milk, eggs, and butter, so there's no guesswork about hidden ingredients or shared-facility warnings that can make store-bought versions stressful for anyone avoiding tree nuts. The enriched dough gets its tender, almost brioche-like texture from softened butter worked in gradually during kneading, which is the real secret to that bakery-quality result. Rolling each wedge from the wide edge down to the tip and curving the ends gives you that classic crescent shape, and a brush of egg wash before baking is what delivers that deep, glossy, golden-brown finish. A sprinkle of flaky sea salt on top right before they go in the oven adds just enough contrast to all that richness. Serve them warm straight from the rack and watch them disappear fast — they're the kind of roll that makes any meal feel like a special occasion.
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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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