Walnut Free Crescent Rolls
Buttery, golden, and impossibly soft, these homemade crescent rolls are the kind of bake that makes everyone gather around the kitchen before they even hit the table. The dough comes together with simple pantry staples — flour, milk, egg, butter, and yeast — so there's no guesswork about hidden ingredients or shared-facility concerns that can make packaged rolls a gamble. Slowly working softened butter into the dough is the secret to that pillowy, tender crumb, and the technique is more forgiving than it sounds. Each wedge gets rolled from the wide edge down to the tip, then curved into that classic crescent shape, giving you bakery-style results right at home. A quick egg wash before baking delivers that deep, glossy, golden-brown finish, and a pinch of flaky sea salt on top takes the whole thing over the edge. Serve them warm straight from the oven 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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