Soft and Buttery Crescent Dinner Rolls
Golden, crisp on the outside and pillowy on the inside, these crescent dinner rolls are a calm baker’s dream. They’re easy to shape, comforting to prepare, and deeply satisfying to serve warm from the oven. Perfect for family dinners, holiday tables, or a quiet weekend bake.
Soft, buttery, and gently golden, these Crescent Dinner Rolls melt in your mouth with every bite. With a mellow, rhythmic process of mixing, rolling, and shaping, this recipe invites you to slow down and savor the baking experience. A warm roll, brushed with butter, brings a sense of comfort to any meal.
Ingredients Overview
- Warm Water: Activates the yeast. Ensure it’s around 110°F (45°C) — warm to the touch but not hot.
- Active Dry Yeast: The foundation of a fluffy roll. Foamy yeast means it’s alive and ready.
- Granulated Sugar: Adds gentle sweetness and feeds the yeast.
- Whole Milk: Adds richness and softness to the dough.
- Softened Butter: Mixed into the dough and spread on each circle before rolling—provides deep flavor and a tender crumb.
- Melted Butter: Brushed on top after baking for a golden, shiny finish.
- Egg: Binds the dough and adds softness.
- Table Salt: Enhances flavor. (Adjust if using salted butter.)
- All-Purpose Flour: The backbone of the dough, providing structure and a soft, elastic texture.
- Vegetable Oil: For greasing the bowl and plastic wrap, helping with rise and preventing sticking.
Soft and Buttery Crescent Dinner Rolls
These crescent rolls are a beautiful way to add warmth to your table. The dough is soft and rich, the shape is simple and nostalgic, and the end result is buttery, golden perfection. Whether it’s a special occasion or an everyday comfort, this recipe fits the mood.
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Servings: 24 rolls
Ingredients
- ⅓ cup (80 ml) warm water (about 110°F / 45°C)
- 2¼ tsp active dry yeast
- ⅓ cup (65 g) granulated sugar, plus ¼ tsp for activating yeast
- 1⅓ cups (320 ml) whole milk, warmed to 110°F / 45°C
- 5 tbsp (75 g) softened butter (for dough)
- Approx 4 tbsp (60 g) softened butter (for spreading on rolled dough)
- Approx 3 tbsp (45 g) melted butter (for brushing on baked rolls)
- 1 large egg, at room temperature
- 2 tsp table salt (reduce to 1½ tsp if using salted butter)
- 5 cups (640 g / 22.5 oz) all-purpose flour
- Vegetable oil, for greasing
Instructions
- In the bowl of a stand mixer, whisk together the warm water, yeast, and ¼ tsp sugar. Let sit for 5–10 minutes until foamy.
- Add ⅓ cup sugar, warm milk, 5 tbsp softened butter, egg, and salt. Mix lightly — it's okay if the butter stays slightly separated.
- Add 2 cups of flour and mix until well combined.
- Switch to a dough hook and add the remaining 2½ cups flour. Knead for 4–5 minutes until the dough is smooth and elastic (slightly sticky is fine).
- Transfer dough to a large greased bowl. Cover with greased plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1½ hours.
- Punch down the dough. Divide into two equal portions and shape each into a ball.
- On a lightly floured surface, roll each ball into a circle about 35 cm / 14 inches wide. Spread each with about 2 tbsp softened butter.
- Cut each circle into 12 wedges (like a pizza). Roll each wedge from the wide end to form crescents.
- Place on baking sheets lined with parchment, with the tip tucked under.
- Cover loosely with greased plastic wrap and let rise again for about 1 hour. Preheat oven to 375°F (190°C) during the last 15 minutes of rising.
- Remove plastic wrap and bake rolls for 15–19 minutes, until golden brown. Brush with melted butter immediately after baking. Serve warm or allow to cool completely.
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Helpful Tips
- Use liquids that are warm, not hot. Too much heat can kill the yeast.
- If the yeast mixture doesn’t bubble, start over with fresh yeast.
- Go by feel: dough should be soft, elastic, and just slightly sticky.
- Try to roll dough evenly for uniform rolls. If preferred, you can skip the crescent shape and roll into 24 balls instead.
- Avoid dark baking sheets—they can cause the bottoms to over-brown.
- If your rolls aren’t browning well, move the oven rack slightly higher during the last third of baking.
Storage Suggestions
- Room Temperature: Store cooled rolls in an airtight container for up to 2 days.
- Freezing: Once baked and cooled, rolls can be frozen for up to 2 months. Reheat in a low oven until warmed through.
Serving Ideas
These crescent rolls pair beautifully with:
- Homemade soups or stews
- Roast dinners and holiday meals
- A pat of honey butter or jam for a sweet treat
Calm, cozy, and made to share—these dinner rolls are a warm addition to any table.