Homemade Pillsbury Crescent Rolls

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.

In a large bowl, add flour, baking powder, and salt, and stir together.

Add full fat yogurt to the dry ingredients and stir until a dough forms.

Flour the work surface and roll the dough out to approximately 8 inches by 12 inches.

Spread softened butter evenly over the top of the rolled dough.

Fold the dough over in thirds, wrap it in cling wrap, and chill in the fridge for about 30 minutes.

Roll the dough out again to 8 inches by 12 inches, spread butter, fold it over, and chill again for another 30 minutes.

Repeat the rolling and folding process one more time, then chill for about an hour.

Roll the dough out to a larger rectangle, approximately 10 inches by 18 inches.

Cut the dough horizontally and vertically to create four large squares, then cut those in half to make 8 squares.

Cut each square diagonally to create 16 triangles for the crescent rolls.

Starting from the wide end, roll each triangle towards the narrow end, ensuring the tip is tucked underneath to prevent it from popping open during baking.

Place the rolled crescent rolls on a baking tray lined with parchment paper.

Brush the rolls with egg wash to help them brown during baking.

Bake the rolls in a hot oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens