Xanthan Gum Free Crescent Rolls
Buttery, pillowy, and golden-brown with a satisfying pull-apart layers, these crescent rolls are the kind of baked good that makes a whole room stop and pay attention. Many packaged crescent rolls and even some bakery versions sneak in additives and stabilizers you'd rather avoid, so making them from scratch puts you fully in control of every ingredient. The secret to their incredible texture here is a classic enriched dough — butter, egg, and whole milk do all the heavy lifting, creating that soft, tender crumb without any need for gums or binders. The stand mixer does most of the work, kneading the butter slowly into the dough until it turns smooth and silky, which is the key step that makes these rolls so light and airy. Rolling each half into a circle, brushing it with melted butter, and cutting it into wedges before rolling them up is genuinely satisfying, and the crescent shape comes together more easily than you'd expect. A quick egg wash gives them that deep, glossy, bakery-style finish, and a pinch of flaky sea salt on top takes them from good to absolutely irresistible. Serve them straight from the oven while they're still warm — they won't last long.
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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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