Homemade Crescent Rolls

Homemade Crescent Rolls

These homemade crescent rolls are flaky, buttery and easier than you’d think. They are the perfect accompaniment to any holiday meal!

Growing up, there were two ways in which I was acquainted with crescent rolls:

A veggie pizza appetizer that showed up every single year, without fail, on New Year’s Eve; and…

Crescent-wrapped hot dogs (stuffed with American cheese, hopefully) that my mom made on occasion.

I thought that those hot dogs were pretty much the best invention ever for a significant amount of time. In both cases, the crescent rolls were popped out of a can and while there is a place in my heart for each of those recipes, I thought it was high time that I tried my hand at homemade crescent rolls. My husband asked if I could make them a few weeks ago and it was perfect timing with the upcoming holiday. These would be a fantastic stand-in for regular rolls on your Thanksgiving table!


  • For the Dough:
  • 7 tablespoons unsalted butter, melted and cooled slightly
  • ½ cup half-and-half, heated to 110 degrees
  • 1 tablespoon instant or rapid-rise yeast
  • ¼ cup sugar, divided
  • 1 egg
  • 1 egg yolk
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • For the Assembly:
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ teaspoon salt
  • For the Topping:
  • 1 egg white
  • 1 teaspoon water
Read the whole recipe on Brown Eyed Baker