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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Homemade Crescent rolls are everything a Pillsbury crescent roll wants to be but better! These guys are pillowy, buttery and so easy to make. Definitely a must on your holiday table.
- Short ingredient list: You are only 6 ingredients away from this deliciousness.
- Bakery quality: No need to leave your home to get amazingly fresh baked goods.
- Make ahead: A great recipe to make in advance so it’s one less thing to make on Thanksgiving day.
After sharing this recipe, I received feedback from some bakers who found that their dough was turning out softer than expected or that the rolls were baking up doughy without those classic flaky layers. So, I went back to the drawing board and retested the recipe three times, adjusting the amount of yogurt by nearly half. The updated version consistently delivers a dough that’s easy to handle and results in buttery, flaky layers every time. The key is to use regular plain yogurt, not Greek, and add just enough to bring the dough together into a soft ball. Follow these steps, and you’ll achieve perfect crescent rolls every time.
Bold Bakers Loved This!
“Excellent recipe! These crescent rolls were very fun and easy to make. I watched Gemma’s video several times before attempting these and they turned out perfectly! ” — Jessica
“Wow thank you so much for giving me a blessipe! I’ve been practicing several bread recipes and this one has come out the best by far!” — Evan R.
“Turned out amazing! Thank you for the recipe.” –Shara
IMPORTANT NOTE: This recipe was improved and updated on 10/17/2024, to include explanations and substitutes of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, and Pro Chef Tips.
IMPORTANT NOTE: This recipe was improved and updated on 10/23/2024, to include NEW STEP-BY-STEP photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
TABLE OF CONTENTS
- What are Homemade Crescent Rolls?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Buttery Crescent Rolls From Scratch
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- What Kind of Yogurt Should I Use?
- FAQS
- More Bread and Dough Recipes
What Are Crescent Rolls?
Crescent rolls are a hybrid between a dinner roll and a croissant. They are shaped like a croissant but have a more pillowy interior.
- Crescent refers to the shape: In French, Croissant means crescent – that’s why these treats are in the shape of the crescent moon!
- Laminated dough: The crescent roll dough is folded in order to create layers of dough and butter. This is called laminating!
- No yeast: Homemade crescent rolls are leavened with baking powder so no yeast is involved.
Tools You Need:
- Measuring Cups and Spoons
- Rolling pin
- Plastic wrap
- Ruler
- Pizza cutter or sharp knife
- Baking sheet
- Parchment paper
- Pastry brush
Key Ingredients:
All-purpose flour
- Perfect protein content that provides structure but keeps the rolls light.
Baking powder
- This is the leavening agent which provides rise and airiness.
Salt
- Enhances flavor without making the crescent rolls savory.
Yogurt
- The main purpose of using yogurt is to utilize the acid to soften gluten for a softer texture.(P.S. In yeast recipes, yeast needs to work with protein to build a strong gluten network, so acidic liquid is barely used. )
- Adds tang and activates the baking powder.
- Using full-fat plain yogurt is optimal here! It will add more flavor and create a richer dough. Greek yogurt is too thick for this recipe.
- Substitutes: Sour cream or buttermilk.
Butter
- A key ingredient for a flaky interior.
- Substitute: My very own Homemade Butter
Egg (For egg washing)
- Provides a crisp and golden brown exterior.
How To Make Homemade Crescent Rolls
Make the dough:
- Mix dry ingredients: In a large bowl, whisk the flour, baking powder, and salt together.
- Stir in the yogurt* and then knead for about a minute until the mixture forms a smooth dough. (*Keep in mind that all yogurts have a different moisture content so you might need a little more or a little less!)
Roll and shape:
- On a floured surface, roll out the dough into an 8×12-inch (20×30 cm) rectangle.
- Spread 1/3 of the butter over the dough, then fold it into thirds, like a letter, so the dough is in three layers. (See video for the technique!) Cover the dough and place it in the fridge to chill for at least 30 minutes.
- Repeat the rolling, buttering, and folding 2 more times, chilling for 30 minutes in between. After, wrap the dough in plastic wrap and refrigerate for an hour.
- As the dough is chilling, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Once the dough is thoroughly chilled, roll it on a floured surface into a large, thin rectangle. You want it to be about 10×18 inches (25x45cm). Cut it in half, lengthwise, and then cut each half into 4 squares. Cut the squares of dough in half diagonally.
- To make the crescent rolls, gently stretch and roll a triangle of dough from the wide end to the tip. Place it on the prepared baking sheet with the tip facing down.
Bake:
- Once they are all rolled, brush the crescent rolls with egg wash and bake on the oven’s middle racks for 30-35 minutes, until golden brown.
Gemma’s Pro Chef Tips For Making Homemade Crescent Rolls
- This dough can seem difficult to roll out. If it springs back a bit as you roll it, just let it rest for a few minutes to let the gluten relax, and then try to roll again.
- Add some flavor! Before you roll the dough into the crescent shape, add some grated parmesan cheese and fresh herbs, crushed garlic and olive oil, pizza sauce, and shredded mozzarella. If you want a sweet treat, try brushing them with melted butter and cinnamon sugar as they come out of the oven!
- These homemade crescent rolls are best enjoyed the day they are baked.
Make Ahead and Storage Instructions
Make ahead:
- Make the dough and store it in an airtight container in the refrigerator for up to 2 days. When ready to use just shape and bake!
- Shape the crescent rolls and freeze on a tray until solid, then transfer to a ziploc bag and keep in the freezer for up to 1 month. When a craving hits just egg wash as many as you want and bake. (You will need to increase the baking time about 10 minutes since you are baking from frozen.
- Alternatively, you can freeze the dough before shaping it. Then when it’s time to bake, take it out to defrost, shape, proof, and bake as directed.
Storage:
- Room temperature: Store baked crescent rolls in an airtight container at room temperature for up to 3 days!
- Freezing: Freeze the baked rolls in an airtight container for up to 4 weeks.
Reheating:
- Reheat the baked crescent rolls in a preheated oven at 350°F (175°C) for 2-3 minutes if at room temperature or 7-10 minutes if frozen
What Yogurt Should I Use?
Any plain yogurt will do but full fat (around 3.5%-4%) is best!
Keep in mind that all yogurts are different so you might need more or less than what the recipe calls for. To avoid soggy dough add the yogurt gradually.
If you want to impress your guests even further, you can make your own yogurt following my simple Homemade Yogurt Recipe.
FAQS
Why are my Crescent rolls tough instead of fluffy?
Overworking the dough can lead to tough baked goods. Make sure you are just mixing the dough until it comes together. No need to knead more than a minute.
Why are my rolls not flaky?
Folding the dough is what creates the flaky layers. Don’t skip any folds and let the dough rest in between each one.
Can I reheat them in the microwave?
Reheating the crescent rolls in the microwave will make them soggy. I highly recommend doing this in the oven instead.
Make Bread and Dough!
- Crazy Dough: One Bread Recipe with Endless Variations
- 1-Hour Dinner Rolls
- Artisanal Whole Wheat Bread
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
IMPORTANT NOTE: This recipe was improved and updated on 10/23/2024, to include NEW STEP-BY-STEP photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Buttery Crescent Rolls From Scratch Recipe
Ingredients
- 2 cups (10 oz/284 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (8 oz/225 g) plain whole milk yogurt
- 6 tablespoons (3 oz/85 g) butter softened
- Egg wash to glaze
Instructions
To Make the Dough
- In a large bowl, whisk flour, baking powder, and salt together.
- Stir in yogurt and mix with a wooden spoon until a smooth dough is formed. (IF your dough is a little dry add a very small amount of yogurt to bring it together)
Rolling and Folding
- On a floured surface, roll dough into an 8 x 12 inch (20 x 30 cm) rectangle.
- Spread ⅓ of the softened butter ( 1 oz/ 43 g) over the dough. Fold the dough in thirds, like a letter, so that the dough is in 3 layers (see video above.). Cover and place in the fridge to chill for a minimum of 30 minutes.
- Repeat this rolling, buttering, and folding 2 more times chilling for 30 minutes in between. Then wrap the dough in plastic wrap and refrigerate for 1 hour.
Shaping and Baking
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment.
- On a floured surface, roll the chilled dough into a large, thin rectangle, about 10x18 inches (25x45cm), cut in half lengthwise, and then cut each half into 4 squares.
- Cut all 8 squares of dough in half diagonally.
- For each crescent roll, gently stretch and roll a triangle of dough from the wide end to the tip and place on the prepared baking sheet with the tip under the roll.
- When all the dough is rolled, brush with the egg wash and bake on middle racks in the oven for 30-35 minutes, until golden brown.
- These rolls are best the day they are made but you can store any leftovers in an airtight container at room temperature for up to 3 days.
Excellent recipe! These crescent rolls were very fun and easy to make. I watched Gemma’s video several times before attempting these and they turned out perfectly! Better yet, my family and I LOVED them. Delicious!
Thank you Gemma! ????
For whole milk yogurt, how much fat % should you use? Can you use greek yogurt? Can’t wait to try these!!!
problems from the start. when i put in the two cups of yogurt the dough was sooooo soggy. I had to add a lot of flour to get it to a good consistency. The dough is still very flimsy . we will see how it turns out. anyone else have this problem?
Hi Gemma, unfortunately my dough didn’t work. I used my homemade yogurt which, despite being thick, may be quite wetter than yours. I had to keep adding flour to compensate, so the rolls did not rise. I’d suggest that one should add yogurt to the dry ingredients up to the point of having a proper soft but not sticky dough – which may vary by flour and yogurt types. I’ll try this recipe again – and, as always, many thanks!
Gemma . I tried this one..the cresents rolls were under cooked.. can you pls tell how to cook them perfectly?
Thanks
This was such a yummy and fun recipe to make! I definitely want to make these again. My sister and I made these for Mother’s Day also using MADE TO BE A MOMMA’s recipe for Rasberry Crescent Rolls and it turned out delicious! Although I do recommend that if you’re making these into sweet croissants to add some sugar in the batter because it was missing that. But since this recipe was meant as a dinner roll, all is fine. 🙂 Definitely recommend it to anyone out there, it’s very easy to follow. My 12-year-old sister and I (16) made… Read more »
I made these this weekend. I think I need to reduce the amount of yoghurt though as the dough was very soggy and I had to add more flour. I live in Colorado – so it’s extremely dry here and I usually have to add more moisture to recipes as a result, so that’s why I wasn’t cautious about putting the full amount of yoghurt in the recipe. I baked half the batch and have another batch in the fridge – will bake it tomorrow. They are a wee bit heavy – would that be because of the sogginess of… Read more »
I made these recently and they came out awesome. I did have to make one adjustment to the ingredients though. I did not have yogurt so I substituted sour cream, which seemed to work really nicely. Happy baking!
Hi, I live in Bogota which is over 2640 m above sea level. I heard that the altitude affects baking. Are there some tips which you can recommend? I really want to make these buttery croissants.
Is sour cream instead of yogurt a 1:1 replacement?
I find it so hard to find plain yogurt here, it’s always vanilla flavored, and comes in a giant tub with way more than I need.