Ingredients
Equipment
Method
- Add warm water, warm milk, sugar, and yeast into the insert of your bread machine. Stir gently and cover. Let it sit for 5 to 10 minutes until it becomes frothy and bubbly. If you don’t see bubbles or foam, discard it and start again with fresh yeast.
- Once your yeast is bubbly, add in the egg and the cold cubed butter.
- Next add your flour on top.
- Then, make a small well at the top of the flour pile and add your salt into it. Cover it slightly with flour so it doesn’t immediately touch the yeast mixture. This helps keep your yeast strong during kneading.
- Pop the insert back into your bread machine and select the “Dough” cycle. Press start.
- When the dough cycle finishes, lightly flour your counter and roll out the dough into a large rectangle (roughly 16x12 inches).
- Spread the softened butter evenly across the top.
- Use a sharp knife or pizza cutter to cut the dough into long triangles. Roll each triangle from the wide end toward the tip to create that classic crescent shape.
- Place your rolls onto a parchment-lined or greased baking sheet. Cover with plastic wrap and let them rise for 1 hour in a warm spot until puffed and soft.
- Preheat your oven to 350°F. Brush each crescent with the optional egg wash if you’d like that glossy golden finish.
- Bake for 23 to 25 minutes at 350°F, until golden and cooked through.
Video
Notes
- You can make the dough ahead of time and refrigerate it overnight before shaping. Just let it come to room temperature before rolling out.
- Use real butter, not margarine, for the best flavor and texture.
Storage
- Store cooled crescents in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze in a zip-top bag for up to 2 months. Warm in the oven at 300°F for 5 to 7 minutes before serving.
Related Recipes
Check out all our Crescent Roll Dough recipes here!Nutrition information is automatically calculated, so should only be used as an approximation.