Homemade Crescent Rolls | How to Make Dinner Rolls HOMEMADE

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Dissolve yeast in warm water.

Cream together 6 tablespoons of butter and 1/3 cup of sugar in a stand mixer with the paddle attachment.

Add in 2 eggs and mix until combined, scraping down the sides halfway through.

Add in the warm milk and the foamy yeast mixture, along with 2 teaspoons of salt, and mix.

Switch to the dough hook attachment and add in 3 cups of flour, then gradually add 2 to 2.5 more cups of flour until the dough forms.

Knead the dough in the mixer for about 5 minutes until smooth.

Cover the dough and let it rise for 45 minutes to 1 hour until doubled in size, spraying with canola oil to prevent sticking.

After rising, split the dough in half and roll out one half into a circle.

Cut the circle into quarters, then cut each quarter into thirds to form 12 triangles.

Roll each triangle from the fat end to the skinny end to form crescent shapes.

Place the rolled crescent rolls on a parchment-lined cookie sheet and let them rise for another 30-40 minutes until puffy.

Preheat the oven to 350°F (175°C).

Bake the rolls for 15-20 minutes until golden brown.

Brush the baked rolls with melted butter before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens