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Buttery Homemade Crescent Rolls

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Ingredients Method Notes

Ingredients
  

  • 2¾ cups all-purpose flour
  • 3 Tbsp granulated sugar
  • 2 tsp active dry yeast*
  • 1¼ tsp kosher salt
  • 1 cup unsalted butter cold
  • ½ cup milk
  • ¼ cup water
  • 1 large egg

Method
 

  1. In a large bowl, whisk flour, sugar, yeast, and salt.
  2. Cut in cold butter until pea-sized pieces remain.
  3. Whisk milk, water, and egg; add to flour mixture. Stir until dough forms a ball.
  4. Wrap and chill 30 minutes.
  5. Roll into a ½-inch thick rectangle. Fold into thirds (like a letter).
  6. Turn 90°, roll, and fold again. Repeat 3–5 times. Chill 30 minutes.
  7. Divide dough into 3 portions. Roll each into a 16x5-inch rectangle (⅛-inch thick).
  8. Cut into narrow triangles. Roll from wide end, tucking tip underneath.
  9. Place on parchment-lined baking sheets. Cover loosely; rise 1 hour or until doubled.
  10. Bake at 400°F for 10 minutes, until puffed and golden.

Notes

*Instant yeast may be used. Reduce rise time by 10–15 minutes. Dough should double in size.
Freezer Option: Freeze shaped rolls on a lined baking sheet until solid. Transfer to freezer bag (up to 2 weeks). Thaw, proof, and bake as directed.