Okay, okay… I know that the main appeal of crescent rolls is the easy factor. However, I am challenging you to give these homemade from scratch ones a try. First of all, they are WAY better. Second, anybody who can read and follow directions should be able to make them. Third, everybody will be super impressed that you made your own crescent rolls.
One of my favorite things about fall and winter is the smell of fresh baking bread in the oven. I know it isn’t technically fall yet, but it felt like fall here in Seattle today, so I made some fresh baked bread with my daughter to go with dinner.
She ate two of these.
2 cups warm water (for a tender, brown crust use 1/2 cup warm water and 1 1/2 cups milk)
1 Tablespoon active dry yeast
1 Tablespoon Sugar
5 1/2 to 6 cups all-purpose flour
1 Tablespoon salt
1. The key to activating the yeast is finding the right water temp. Don’t let this intimidate you: just think of bathwater. If it feels warm on the wrist, but not hot, it’s ready to pour into a bowl.
2. Add the yeast.
3. Measure the sugar into the bowl.
4. Whisk until the sugar and yeast are dissolved.
5. Measure 2 cups of the flour into the bowl.
6. Whisk the mixture well, then let it “proof” or sit for 10 minutes. If tiny bubbles appear and the batter looks slightly expanded, you’re on the right track.
7. Stir in salt, then add the remaining flour, 1 cup at a time.
8. Turn the dough onto a lightly floured flat surface.
9. To knead, fold the dough in half and push it down and away with the heel of your hand, rotate the dough and repeat until it is smooth and elastic. (Kneading can take up to 10 minutes) (You can also put it on the dough hook in your Kitchenaid mixer for 10 minutes on low)
10. Place the ball in a bowl greased with vegetable oil or butter and turn to coat.
11. Cover with a damp cloth or plastic wrap and let the dough rise in a draft-free area for 1 to 2 hours, or until it has doubled in size. (I use plastic wrap)
12. Punch the dough down.
13. Shape it into your crescent rolls by rolling the dough out into two circles about 10 inches in diameter. Cut each circle into 8 triangles and roll them up just like a crescent roll.
14. Preheat oven 400 degrees and bake for 15-20 minutes. Serve warm.
6 thoughts on “Easy Crescent Rolls – From Scratch”
You don't give them a second rising after they are formed?
Connie, nope! No need! This is the world's simplest bread dough!
is it ok to use regular flour? i have all-purpose but im just curious
Anonymous- I'm not sure what regular flour is, I always think of AP Flour as "regular flour", so I'm not sure!! Thanks for visiting!
What’s the yield on this recipe?
Betsy- it depends how big you make them. I believe I made 12.