There’s something magical about pulling apart a warm, flaky crescent roll fresh from the oven. These buttery crescent rolls are made from scratch, offering a golden, tender crumb and layers that melt in your mouth.
With just 20 minutes of prep and a bit of patience for chilling, you’ll create a treat that’s worth every moment. The rich, buttery aroma fills your kitchen as they bake, promising a comforting indulgence that’s perfect for any occasion.
Each bite delivers a perfect balance of crispy edges and a soft, pillowy interior, making them irresistible on their own or paired with your favorite spreads. Whether served at breakfast, dinner, or as a snack, these rolls are sure to impress.
In just over three hours, you’ll have a batch of homemade goodness that feels like a warm hug. Treat yourself to the joy of baking these golden, buttery delights—they’re easier than you think and utterly rewarding.
Ingredients for Buttery Crescent Rolls
- 2 cups (10 oz/284 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (8 oz/225 g) plain whole milk yogurt (if dough is dry, add a small amount more)
- 6 tablespoons (3 oz/85 g) butter, softened (divided into thirds for folding)
- Egg wash (for glazing)
Step-by-Step Instructions
- Make the Dough: In a large bowl, whisk together flour, baking powder, and salt. Stir in yogurt and mix with a wooden spoon until a smooth dough forms. (If the dough is dry, add a small amount of yogurt to bring it together.)
- Roll and Fold: On a floured surface, roll the dough into an 8 x 12 inch (20 x 30 cm) rectangle. Spread ⅓ of the softened butter (1 oz/43 g) over the dough. Fold the dough in thirds, like a letter, to create 3 layers. Cover and refrigerate for at least 30 minutes. Repeat this rolling, buttering, and folding process 2 more times, chilling for 30 minutes between each fold.
- Chill the Dough: After the final fold, wrap the dough in plastic wrap and refrigerate for 1 hour.
- Shape the Rolls: Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment. On a floured surface, roll the chilled dough into a large, thin rectangle, about 10 x 18 inches (25 x 45 cm). Cut the dough in half lengthwise, then cut each half into 4 squares. Cut all 8 squares diagonally to create 16 triangles.
- Form Crescents: Gently stretch and roll each triangle of dough from the wide end to the tip, placing the rolls on the prepared baking sheet with the tip tucked underneath.
- Bake: Brush the rolls with egg wash and bake on the middle rack for 30-35 minutes, or until golden brown.
- Serve and Store: These rolls are best enjoyed the day they are made. Store any leftovers in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions for Your Rolls
These buttery crescent rolls are incredibly versatile! Serve them warm with a dollop of honey butter or strawberry jam for a sweet treat. For a savory option, pair them with creamy soups, stews, or a charcuterie board. They also make a delightful addition to breakfast or brunch alongside scrambled eggs and bacon.
Make It Your Own: Recipe Variations
Get creative with your rolls by adding herbs like rosemary or thyme to the dough for a savory twist. For a cheesy version, sprinkle grated cheddar or Parmesan cheese into the layers before rolling. If you have a sweet tooth, mix in a teaspoon of cinnamon sugar before shaping the dough into crescents.
Fresh and Flaky: Storage and Reheating Tips
These rolls are best enjoyed the day they’re made, but any leftovers can be stored in an airtight container at room temperature for up to 3 days. To revive their flakiness, reheat them in a 350°F (175°C) oven for 5-10 minutes or until warm. Avoid microwaving to preserve their texture.
Time-Saving Hacks for Busy Bakers
Short on time? Prepare the dough the night before and refrigerate it overnight after the final folding step. This way, you can simply shape and bake the rolls the next day. Alternatively, divide the dough into smaller portions to reduce rolling and folding time while still achieving that flaky perfection.
Essential Tools for Crescent Roll Success
Equip yourself with a rolling pin, parchment paper, and a sharp knife or pizza cutter for clean cuts. A pastry brush is also handy for applying the egg wash. If you don’t have a ruler, eyeball the dough sizes—close approximations will still yield delicious results!
Buttery Crescent Rolls From Scratch
Ingredients
- 2 cups all-purpose flour 10 oz/284 g
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup plain whole milk yogurt 8 oz/225 g
- 6 tablespoons butter 3 oz/85 g, softened
- Egg wash to glaze
Instructions
- To Make the Dough In a large bowl, whisk flour, baking powder, and salt together. Stir in yogurt and mix with a wooden spoon until a smooth dough is formed. (IF your dough is a little dry add a very small amount of yogurt to bring it together)
- Rolling and Folding On a floured surface, roll dough into an 8 x 12 inch (20 x 30 cm) rectangle.Spread ⅓ of the softened butter ( 1 oz/ 43 g) over the dough. Fold the dough in thirds, like a letter, so that the dough is in 3 layers (see video above.). Cover and place in the fridge to chill for a minimum of 30 minutes. Repeat this rolling, buttering, and folding 2 more times chilling for 30 minutes in between. Then wrap the dough in plastic wrap and refrigerate for 1 hour.
- Shaping and Baking Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment.On a floured surface, roll the chilled dough into a large, thin rectangle, about 10×18 inches (25x45cm), cut in half lengthwise, and then cut each half into 4 squares.Cut all 8 squares of dough in half diagonally.For each crescent roll, gently stretch and roll a triangle of dough from the wide end to the tip and place on the prepared baking sheet with the tip under the roll.When all the dough is rolled, brush with the egg wash and bake on middle racks in the oven for 30-35 minutes, until golden brown.These rolls are best the day they are made but you can store any leftovers in an airtight container at room temperature for up to 3 days.
