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Light and Fluffy Crescent Rolls Recipe

How to make amazingly light and fluffy crescent rolls that will melt in your mouth and be a big hit anytime you make them!

Course bread, Side Dish
Cuisine American
Keyword crescent rolls
Prep Time 25 minutes
Rising time 2 hours

Ingredients

  • 6-7 cups bread flour
  • 1/2 cup powdered milk
  • 2 cups warm water
  • 1/3 cup sugar
  • 2 eggs
  • 2 tbsp yeast I love Saf Instant Yeast
  • 3/4 stick butter softened and room temperature
  • 1 tbsp salt

Instructions

  1. Put your warm water, sugar, powdered milk, salt, 3/4 of the cube of butter, and 2-3 cups of flour in your mixer.

  2. Mix with the paddle until all ingredients come together. I use my KitchenAid

  3. Add your eggs, 1 at a time.

  4. Mix well, then add 1 cup of flour.

  5. Once that flour has been mixed in, add your yeast slowly.(I use Saf Instant Yeast)

  6. Once the yeast is mixed in, add the rest of your flour slowly. This dough will be very sticky, but that is what you want!

  7. I usually end up using 6 cups of flour. Yours may be different. But let me make something clear. Make sure you are not packing your flour down before using. I like to fluff mine up, or you can use a whisk to lighten it. Do not flatten and level off the measuring cup, this will give you an overage of flour. Keep the flour light and fluffy.

  8. Once you have the rest of the flour mixed in, you want to let the dough need for3 or 4 minutes.

  9. Next, you can transfer the dough into a large oiled bowl. Cover with plastic wrap and let it sit and rise until it doubles in size. This could take 30 minutes to an hour.

  10. Once it has risen to double its size, punch it down and let it rise one more time.

  11. Once it has risen a second time, you are ready to roll out your dough to make your crescent rolls.

  12. Divide your dough into 4 even balls. Cover three of the dough balls with a towel or plastic wrap to keep it from forming a hard skin.

  13. Roll out your dough ball into a circle shape, approximately 12-14 inches across.

  14. Cut it into 12 slices, first into 4ths, then cut each section into 3 even pieces.

  15. Grab the wide side of a slice and roll it up towards the skinny end. Wrap the skinny end around the roll, securing it under the roll.

  16. Place it on your baking sheet. You should be able to get 12 rolls on each 15 by 21 inch large baking sheet. I spray cooking spray on the sheet before laying them on so they do not stick.

  17. Let the crescent rolls rise covered in your kitchen for about 20 minutes or until they have almost doubled in size. You can check to make sure they haven't over proofed by poking the side of a roll with your finger. If the dough bounces back, it is still rising, if it stays indented, its time to bake. You do not want to over proof your rolls, this will cause them to go flat.

  18. Bake them in the oven on 350 degrees for about 20-25 minutes, until golden brown. You will want to check them about 15 minutes in. I find the time can be different depending on the oven.

  19. I like to set my crescent rolls on a baking rack to cool for a bit before eating. My family loves to eat them hot out of the oven. Believe me it is worth it!

  20. You can store these on the counter in a bread bag, 12 to a bag for 3-4 days. You can also freeze them and eat them later!