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