Homemade Crescent Rolls

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Crescent rolls are one of those things I always assumed you could only get in a can. And then a few years ago I saw a recipe for homemade crescent rolls. I knew I had to try them!

The first few batches just didn’t quite do it for me. I’ve since tweaked the recipe numerous times and finally have it down. These rolls are delicious and so easy once you get the hang of it. They won’t taste exactly like the crescent-rolls-in-a-can. They will taste better!

My rolls this time around don’t look quite as big and fluffy as usual. My yeast isn’t working quite as well as it should and I haven’t gotten around to getting a new bag yet.

Crescent Rolls

  • 1 T. active dry yeast
  • 1/2 c. warm water
  • 1 1/2 c. milk
  • 1/2 c. butter, softened and cut into chunks
  • 1/2 c. sugar
  • 1/2 c. mashed potato flakes
  • 2 eggs
  • 1 1/2 t. salt
  • 6 to 6 1/2 c. flour

1. Dissolve the yeast in warm water in a large bowl. Add the milk, butter pieces, sugar, potato flakes, eggs and salt to the bowl. Stir just to combine. Add three cups of flour and mix well; stirring until smooth. Add as much of the remaining dough as possible until a stiff dough forms.

2. Knead a few times or mix with a dough hook for an additional minute. Cover dough and let rise for 15 minutes.3. Divide dough in half and roll each half into a circle about 1/2 in. thick or a little less. Cut each circle into evenly-sized wedges, about 16-18 each. Roll the wedges of dough from the wide end to the point. Curve ends slightly and place on a cookie sheet. Cover and let rise one hour. Bake at 350 degrees for 15-18 minutes. (I usually rotate the cookie sheets from top rack to lower rack halfway through so that they get evenly brown on top and bottom.)
The cooked rolls can be frozen and thawed in a few hours on the counter. Or the rolls can be frozen before the second rising.

  • Share/Bookmark


  1. Sure looks good to me! Potato flakes, huh? Unusual!

  2. Yum! Looks so good!

  3. Miranda says:

    Thank you so much! It seems like several recipes for crescent rolls can be kind of labor intense. This looks quick and amazing! BTW, tried your chocolate chip coffee cake yesterday… wonderful! Keep up the great work.

  4. AudreyO says:

    We love crescent rolls. I’m not sure we’ve ever made them from scratch. Sometimes we’ll buy them in bulk from Costco. Those are excellent heated with some butter on top.

  5. I love your blog:-)

  6. Mmmmm….


  7. Snow White says:

    do you have any substitutes for the potato flakes? we don’t typically have these on hand….

  8. CarolLynn28 says:

    Following my own exploration, millions of people on our planet get the loan at well known banks. Thence, there’s good chances to get a student loan in every country.

  9. Adri says:

    I put too much butter! I read the instructions as 1 1/2 c butter not 1/2c. What should i do? Put more flour, right?

  10. Mia says:

    No matter how many times i make the rolls they always get hard. They taste great but they never stay soft? What should i do?

  11. I love crescent rolls, but always bought it from the store. It will be great to make them fresh at home!

  12. When someone writes an article he/she retains the idea of a user in his/her mind that how
    a user can be aware of it. Thus that’s why this post is great. Thanks!

  13. I think the admin of this site is really working hard for his site, as here
    every information is quality based information.

  14. Your face as well as your glasses prescribed may alter on account
    of several components – many being organic and genetic.
    The macula is the element of your attention that
    controls and assists reflect everything you are experiencing.

Speak Your Mind


Spam Protection by WP-SpamFree

Blog Widget by LinkWithin