Plain Butter or Garlic Parmesan! Both are fluffy and delicious!
There are crescent rolls that come out of a tube in the refrigerated department at the grocery store. I use them for sure. There’s a time and place for everything! However, if you have a little extra time, I highly recommend you give making these homemade crescent rolls a try
I make them every year for holidays, special occasions and sometimes just to go with our dinner! I love to serve them with homemade butter! They are truly special and worth the effort! …and with this new Parmesan Garlic version, you can choose which you’d like to make: Plain Buttery Homemade Crescent Rolls or Parmesan Garlic Crescent Rolls!
The soft dough mixes together quickly, so that’s easy. The “extra time” part I mentioned is for the rising. This is a very rich dough with a whole lot of butter in it – all that richness tends to slow down the rising, so you need to be patient and make these on a day when you’ll be in the house for a few hours.
For holidays I bake them a few hours in advance and warm them up when we’re ready to eat.
How To Make the Crescent Rolls: Step-by-Step
Egg Wash-vs-No Egg Wash:
Brushing the rolls with a simple beaten egg and a little water gives your Homemade Crescent Rolls a beautiful golden brown color and a nice shine. Both ways are delicious, but the top, egg washed roll looks gorgeous!
Don’t forget the homemade butter:
Homemade Garlic Parmesan Crescent Rolls (or Plain)
- 1/2 cup (1 stick) salted butter divided
- 1/2 cup milk
- 1 1/2 teaspoons yeast
- 3 tablespoons sugar
- 2 1/2 cups all-purpose flour divided, plus more for rolling
- 1 large egg + 1 egg yolk
- 1 teaspoon salt I use coarse kosher
Parmesan Garlic Butter Filling/Topping:
- 2 tablespoons salted butter softened
- 2 tablespoons grated parmesan cheese
- 1 teaspoon fresh minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried parsley flakes or 2 teaspoons fresh
Plain Butter Filling/Topping:
- 2 tablespoons salted butter softened
- 1/8 teaspoon (pinch) salt
- 1 large egg
- 2 teaspoons water
- Melt 6 tablespoons butter in microwave (about 30 seconds). Add 1/2 cup cold milk to melted butter. Mixture should end up about room temperature.
- I use my stand mixer for this recipe, but you could alternatively mix by hand. Add yeast, milk and butter mixture, sugar and 1 cup of flour to the mixing bowl. Stir together and let sit 5 minutes until yeast starts to activate.
- Add eggs, remaining flour and salt to mixture. Use dough hook to mix and knead for about 3 minutes on speed 2. The finished dough should be soft, smooth and should clean the bottom of the bowl.
- Cover bowl with plastic wrap (no need to grease bowl - should be plenty of butter residue in bowl) allow to rise at room temperature for about 1 1/2 hours. (see notes)
- Line a large baking sheet with parchment paper or lightly grease.
- On a lightly floured surface, slightly flatten and fold the dough over on itself 6-8 times (helps create layers) then form into a disc shape and roll into a 12" circle, lightly dusting with flour as needed.
- For Parmesan Garlic Rolls: Mix together remaining 2 tablespoons softened butter, Parmesan cheese, garlic, salt, pepper and parsley. Spread the mixture on the dough circle.
- For Plain Butter Rolls: Spread remaining 2 tablespoons softened butter on dough circle, sprinkle with 1/4 teaspoon salt.
- Use a pizza wheel or long sharp knife to cut the dough circle into 12 wedges (like a pizza.)
- Roll each wedge starting at the wider end to form crescent roll shape. Place with tip side down on baking sheet.
- Cover baking sheet with plastic wrap (loosely - so they have room to rise) and allow to rise at room temperature. It will take about an 1 - 1 1/2 hours - they should be puffy and larger in size. When gently touched with your finger, the dough springs back. Preheat oven to 375 degrees F. part-way through rising time.
- Make the egg wash. Whisk together the egg and water. Brush over rolls. (This gives them a beautiful golden-brown color.)
- Bake for about 18 - 20 minutes or until puffed and golden-brown. If you feel they are getting too dark, you can lay a piece of foil loosely over-top the rolls.
- Serve while warm. You can also bake several hours in advance and rewarm in a 300 degree F. oven for about 5-7 minutes