Vegetarian Crescent Rolls
Few things in the kitchen feel as rewarding as pulling a tray of golden, buttery crescent rolls from the oven. The dough is enriched with whole milk, egg, and softened butter worked in gradually, which gives each roll that signature tender, pillowy crumb with just a little chew. Rolling the wedges from the wide edge down to the tip and curving the ends inward is genuinely satisfying, and the result looks far more impressive than the effort involved. A quick egg wash before baking delivers that deep, glossy, bakery-style color, and a pinch of flaky sea salt on top takes the flavor somewhere special. Every ingredient here is straightforwardly plant-free of meat and fish, so there's no need to scrutinize labels or swap anything out — just classic enriched dough from start to finish. Serve them warm alongside soup, a holiday spread, or honestly just with a little extra butter and nothing else.
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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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