Turkey Free Crescent Rolls
Buttery, golden, and impossibly soft, these homemade crescent rolls are the kind of bake that makes everyone hover near the oven. The dough gets its tender, pillowy texture from a slow butter incorporation and two proper rises, so every layer pulls apart with that satisfying, bakery-style flake. Because everything here is built from scratch — flour, milk, eggs, butter, yeast — there's no need to scan a package label or second-guess what's hiding in a store-bought version. That peace of mind is genuinely hard to find with packaged rolls, which often contain a surprising range of additives or shared-facility proteins. Brushed with egg wash and finished with a scatter of flaky sea salt, these come out of the oven with a deep, glossy brown that looks far more impressive than the effort involved. Serve them warm alongside a soup, a salad, or honestly just a little extra softened butter — they disappear fast either way.
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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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