Store-bought crescent rolls are oddly sweet and one note. This version is less sweet and butterier, making them an ideal accompaniment to any savory meal or a great breakfast with butter and jam. Their crescent-moon shape and hard-to-resist flavor are wonderful for sharing, but I won’t blame you if you find yourself hoarding the whole batch for yourself!
Let’s Talk About Yeast
Proof the active dry yeast in warm water and a little sugar before adding it to the dough. This ensures that the yeast is still alive and active—it’ll be able to do its job leavening the dough. I’ve had some bad luck with dead (inactive) yeast, so this step is reassurance so that you don’t waste your time or ingredients on dough that will never rise!
What is Laminated Dough?
Laminated dough is created by adding fat (usually butter) in dough rolled and folded multiple times to create thin, alternating layers. When baked, water in the fat turns into steam and the steam pushes apart the layers of dough, yielding a flaky end result. With most laminated doughs, the dough is chilled between each fold to allow the gluten to relax and to allow the fat to firm—so it doesn’t squish out—yet stay pliable enough to roll out. The way you fold the dough to create the layers depends on the pastry you’re making. This recipe utilizes the trifold: one third of the dough is folded over the middle and the remaining third folded over that. Traditionally, like when you make croissants or puff pastry, a flattened block of butter is used to laminate dough and the process is often lengthy. For this recipe, I laminate the dough using a method similar to making paratha: softened butter is spread by hand over the rolled out dough and sprinkled with flour, which helps provide definition between the layers.
Having Trouble With the Dough?
The best piece of advice I can give you: take your time. Don’t skip proofing the yeast and letting the dough rise and the butter chill. These are important steps to create fluffy, pull-apart layers. Here are two troubleshooting tips to help you along:
How To Make Crescent Rolls Over Two Days
Homemade crescent rolls can be made from start to finish in the same day. Although worth the effort, it can take a bit of time. Don’t have all day? Luckily, the process can spread over a couple of days. Here’s how:
Make the dough and let it rise in the fridge for up to 18 hours. I make the dough in the evening so that it’s ready the next day. Plus, the longer the dough rises, the more flavor it will develop. Proceed with the recipe and bake the crescent rolls the next day. Once the dough is laminated and shaped, freeze the unbaked crescent rolls for up to one month. Store them in a resealable freezer bag or tightly wrapped on a parchment-lined sheet pan.
How to Bake Frozen Crescent Rolls
Thaw the frozen crescent rolls in the refrigerator overnight placed on a parchment paper-lined sheet pan loosely covered with plastic wrap. Then, proof the thawed crescent rolls in a warm, draft-free place until about doubled in size. The dough will slowly springs back but hold an indentation when gently poked. Now they are ready to be baked!
A Dough for Making More Than Crescent Rolls
This dough is super versatile. Consider other ways to use the dough:
As suggested by my brother, give them the chocolate croissant treatment. When you shape the dough, tuck a piece of chocolate into the center—break out the good stuff. Use the dough to make flaky, tender cinnamon rolls. You can find instructions for rolling and filling the dough here. Use the dough to make chocolate babka! Instructions for rolling, filling, and shaping the dough are here.
More Rolls for Buttering Up
Parker House Dinner Rolls Garlic Parmesan Pull-Apart Rolls Lion House Rolls Popovers Hot Cross Buns
Use your hands to toss the butter in the flour mixture. Working quickly so that the butter doesn’t melt, use your fingers to pinch and squish the flour-coated butter in the flour until it’s roughly pea-size. Make a well in the center. The dough will be soft and sticky, with bits of butter visible throughout. Resist the urge to add more flour or continue kneading. Meanwhile, line a sheet pan that’s small enough to fit in your freezer with parchment paper. Set it aside. Use your fingers or offset spatula to spread about 1 1/2 tablespoons softened butter on the rolled dough into a very thin, even layer. Sprinkle a few pinches of flour over the butter. Pick up and fold the left third of the dough over the middle third and the right third over that. You’ll have a narrow rectangle with the long side perpendicular to you. This is called a trifold. Transfer the dough onto the prepared sheet pan, cover loosely with plastic wrap, and chill in the freezer for 5 to 10 minutes, until the butter firms up. Repeat this process three more times for a total of four trifolds—start by rolling it into a rectangle and end with chilling it in the freezer. After the last trifold, chill the dough for about 15 minutes in the freezer. The dough should be firm, but pliable enough to roll out. Roll the base of the triangle away from you and towards the point, ending with the point tucked under. Curve the ends to curve the roll slightly into the shape of a crescent. Transfer it onto a prepared sheet pan, which will hold 12 rolls. Shape the remaining rolls and spread them out evenly on the sheet pan. Cover them loosely with plastic wrap and set aside at room temperature. In the meantime, cut and shape the remaining dough chilling in the fridge. Store leftovers in a resealable bag or airtight container at room temperature for up to 3 days. To reheat, place the rolls on a sheet pan and reheat them in a 325°F oven until warmed through, about 5 minutes. Did you love the recipe? Leave us stars below!
