These crescent rolls are a family staple at nearly every meal. My mother always made sure we had a basket of her homemade fluffy, buttery rolls whether it was a Sunday roast, full Thanksgiving dinner, a pot of chili or even a simple summer salad. Now that I have my own family, I find myself making them all the time, too. Dinner just doesn’t seem complete without a basket of dinner rolls on my own table. The warm smell fills the house as they bake and gets everyone excited to gather around the dinner table. Plus this crescent rolls recipe makes a huge batch, which is perfect because it’s nearly impossible to stop at just one roll!
Ingredients in Homemade Crescent Rolls
Besides the usual flour, water and yeast there are a couple of surprise ingredients in this homemade crescent roll recipe that make the crescent dough light and fluffy and give them the best flavor ever. Here’s what you need:
Active dry yeast – about three teaspoons2 cups warm waterRoom temperature butter – unsalted butter is great for this recipe.Nonfat dry milk powder – you can find this in the baking aisle of most grocery stores.Sugar – white, granulated sugarMashed potato flakes – these give the rolls a softer, more pillowy texture. Delish!2 Eggs SaltAll purpose flour – about 6 cups to start but add a little more if the dough is too sticky.More melted butter – to brush on top of the baked rolls
How to Make the Crescent Shape
Once you’ve made the dough and let it rise once, roll the dough into two 14-inch circles, then cut each circle into 12 wedges with a pizza cutter.Roll up the wedges, starting at the widest end first, to form a crescent or croissant shape.Place the rolls on a baking pan lined with parchment paper or silicone, cover and let the rolls rise for 30 minutes in a warm place. This is a short rise because they will get bigger as they bake.Bake at 350 degrees for 15-17 minutes or until golden brown.
Mashed Potato Flakes in Crescent Rolls
Using mashed potato flakes will help make these the softest, flakiest, most delicious rolls you’ve ever tasted. If you’ve ever had potato bread or potato rolls, you know what I mean. Any kind of instant potato flakes will work just fine. A bag of potato flakes will last for several batches of these rolls. They won’t taste like potatoes; they’ll just improve the soft, pillowy texture of these delightful rolls.
Frequently Asked Questions about Crescent Rolls
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How to Make Homemade Crescent Rolls
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