These homemade crescent rolls bake up soft and fluffy, with a golden crust and a sprinkle of sesame seeds. A thin layer of butter spread over the dough before rolling gives each crescent a rich flavor and a tender interior. They’re especially lovely served warm, when you can pull one apart and enjoy that first buttery bite.
This is the kind of savory bake I love making for a family breakfast or setting out alongside a bowl of soup. The dough comes together with simple ingredients, including yogurt, milk, and sparkling water, and shaping the little crescents is a satisfying part of the process. One batch makes 32 rolls, so there’s plenty to share-and a few to tuck away for later.
What makes these homemade crescent rolls special is the butter spread over each circle of dough before it’s cut into wedges and rolled up. It creates a delicate swirl inside each roll, while the egg wash gives the tops a golden finish. If you enjoy soft bread made from scratch, you might also like my homemade bread, another lovely option for everyday family meals.
The shaping is simple: roll out the dough, spread with softened butter, cut, and roll from the wide end toward the tip. Give the shaped crescents time to rise until puffy before baking. If you’re new to working with yeast, King Arthur Baking’s yeast baking guide is a helpful resource for understanding kneading and rising. With a little patience, you’ll have a tray of golden rolls ready to bring to the table.
Quick Recipe Info
- Prep Time: Approximately 30 minutes
- Resting & Rising Time: 1 hour 15 minutes
- Bake Time: About 20 minutes per batch
- Total Time: Approximately 2 hours 5 minutes; longer if baking in separate batches
- Yield: 32 crescent rolls
- Oven Temperature: 400°F (200°C)
- Course: Breakfast, Side Dish, or Snack
- Method: Oven-Baked
Why You’ll Love These Homemade Crescent Rolls
- Soft and buttery: These homemade crescent rolls have a tender interior with a swirl of butter rolled into the dough.
- Golden sesame topping: An egg wash gives the rolls a glossy finish, while sesame seeds add a subtle nutty flavor.
- Simple to shape: Cut each circle of dough into wedges, then roll them up from the wide end-no special equipment needed.
- Perfect for sharing: One batch makes 32 rolls, enough for a family breakfast, a gathering, or a basket on the dinner table.
- Easy to serve: Enjoy them with cheese and your favorite savory spreads, or alongside soups and salads.
- Freezer-friendly: Save a few for later and warm them up whenever you want a homemade snack.
Ingredients You’ll Need
These homemade crescent rolls use everyday ingredients, with butter rolled into the dough and sesame seeds sprinkled on top. Find the full measurements in the recipe card below.
- All-purpose flour: Use regular all-purpose flour for this soft yeast dough.
- Sugar: A small amount balances the savory flavor without making the rolls sweet.
- Salt: Adds flavor to the dough.
- Instant yeast: Mix it directly into the flour as described in this recipe.
- Oil: Use a neutral oil, such as sunflower or canola oil.
- Sparkling water: Choose plain, unflavored sparkling water.
- Milk: You’ll use milk in the dough and a little extra for the egg wash.
- Plain yogurt: Use pourable plain yogurt, rather than thick Greek yogurt.
- Butter: Soften it until easy to spread over the rolled-out dough.
- Egg: Whisk with milk to brush over the risen rolls before baking.
- Sesame seeds: Sprinkle over the egg wash for the finishing touch.
How to Make Homemade Crescent Rolls
1. Mix the dry ingredients
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Stir to distribute everything evenly.
2. Warm the liquid ingredients
Add the oil, sparkling water, milk, and plain yogurt to a small saucepan. Warm gently over low heat, stirring until the mixture is lukewarm. It should feel comfortably warm, not hot.
Pour the liquid mixture into the flour and stir until a dough forms. Keep the butter and the egg wash ingredients separate-they’ll be used later.
3. Knead and rest
Knead the dough until smooth and elastic. Transfer it to a lightly floured surface and divide into two equal balls. Cover and leave in a warm place for 15 minutes.
4. Roll out and spread with butter
Roll one dough ball into a large circle on a lightly floured surface. Spread half of the softened butter evenly over the dough.
Keep the second dough ball covered while you work so it doesn’t dry out.
5. Cut and shape the crescents
Cut the buttered circle into 16 equal wedges. For even pieces, cut it into quarters, then divide each quarter into four wedges.
Starting at the wide end, roll each wedge toward its pointed tip. Place the crescents on a baking sheet lined with parchment paper, with the tips tucked underneath. Leave space between them to rise.
Repeat with the second dough ball and the remaining butter. You’ll have 32 homemade crescent rolls.
6. Let the rolls rise
Cover the shaped rolls loosely and leave in a warm place for approximately 1 hour, until visibly puffy. A cooler kitchen may require a little more time.
Toward the end of the rising time, preheat the oven to 400°F (200°C).
7. Brush and sprinkle
Whisk the egg with the 2 tablespoons of milk reserved for the egg wash. Gently brush over the risen rolls, then sprinkle with sesame seeds.
8. Bake until golden
Bake for approximately 20 minutes, until the tops are golden brown and the rolls are baked through. Begin checking a few minutes early, as ovens vary.
If baking in separate batches, bake each batch for about 20 minutes. Transfer the finished rolls to a wire rack and let them cool slightly before serving warm.
How to Store and Freeze
At Room Temperature
Let the homemade crescent rolls cool completely, then store them in an airtight container or resealable bag for 2–3 days. Keep them in a cool, dry place. Avoid sealing them while warm, as trapped steam can make the surface damp.
How to Freeze
Place the cooled rolls in a freezer-safe bag or container, separating layers with parchment paper if needed. Remove as much air as possible, label with the date, and freeze for up to 2 months for the best texture.
Freeze them in small portions so you can take out just enough for breakfast or a meal.
How to Thaw and Reheat
Thaw the rolls at room temperature while still in their bag or container. To warm them, wrap loosely in foil and place in a 300°F (150°C) oven for about 8–10 minutes, or until warmed through.
For a quick option, microwave an individual roll for 10–15 seconds and enjoy immediately. Heat briefly to keep it from becoming chewy.
If you enjoy preparing homemade breakfast breads ahead of time, try my homemade bagels for another option to add to your baking routine.
How to Store and Freeze
At Room Temperature
Let the homemade crescent rolls cool completely, then store them in an airtight container or resealable bag for 2–3 days. Keep them in a cool, dry place. Avoid sealing them while warm, as trapped steam can make the surface damp.
How to Freeze
Place the cooled rolls in a freezer-safe bag or container, separating layers with parchment paper if needed. Remove as much air as possible, label with the date, and freeze for up to 2 months for the best texture.
Freeze them in small portions so you can take out just enough for breakfast or a meal.
How to Thaw and Reheat
Thaw the rolls at room temperature while still in their bag or container. To warm them, wrap loosely in foil and place in a 300°F (150°C) oven for about 8–10 minutes, or until warmed through.
For a quick option, microwave an individual roll for 10–15 seconds and enjoy immediately. Heat briefly to keep it from becoming chewy.
If you enjoy preparing homemade breakfast breads ahead of time, try my homemade bagels for another option to add to your baking routine.
Frequently Asked Questions (FAQ)
Are these crescent rolls the same as croissants?
These homemade crescent rolls are soft yeast bread rolls with butter spread over the dough before shaping. Croissants use a different process, with repeated folding and chilling to create many thin, flaky layers. These rolls have a softer, more bread-like texture.
What type of yeast should I use?
Use instant yeast for the method in this recipe, since it is mixed directly into the flour. If using active dry yeast, follow the package instructions for preparation and allow extra rising time if needed.
Does sparkling water give the rolls a fizzy taste?
No, the finished rolls won’t taste fizzy. Use plain, unflavored sparkling water without sweeteners.
Should the butter be melted?
The butter should be softened and spreadable, rather than melted. Spread a thin, even layer over each circle of dough before cutting it into wedges.
Why did my crescent rolls turn out dense?
Common causes include adding too much flour, not kneading sufficiently, or baking before the shaped rolls have risen enough. Keep the dough soft, use only a light dusting of flour when shaping, and let the rolls become visibly puffy before baking. The liquid ingredients should also be lukewarm rather than hot.
How do I know when the rolls are ready to bake?
They should look fuller and puffier than when you first shaped them. The final rise takes approximately one hour in a warm kitchen, but it may take longer in a cooler room. Use their appearance as your guide.
Can I leave out the sesame seeds?
Yes. Brush the rolls with the egg and milk mixture and bake without the sesame seeds. They’ll still have a lovely golden finish.
Can I make these homemade crescent rolls ahead of time?
Yes. Bake them the day before, cool completely, and store in an airtight container. Warm briefly before serving. For longer storage, freeze the baked rolls and thaw as needed, following the instructions above.
Nutrition per Serving
Serving Size: 1 crescent roll · Yield: 32 rolls
- Calories: 127 kcal
- Carbohydrates: 15.2 g
- Protein: 2.6 g
- Fat: 6.2 g
- Saturated Fat: 2.2 g
- Fiber: 0.6 g
- Sugar: 0.7 g
- Sodium: 191 mg
Nutrition values are approximate and based on whole milk, plain whole-milk yogurt, unsalted butter, and the full egg wash. Actual values may vary depending on the ingredients used and the size of each roll.
Conclusion
These homemade crescent rolls bring a little extra comfort to the table with their soft centers, buttery swirls, and golden sesame tops. Serve them warm for breakfast, tuck them into a bread basket for dinner, or freeze a few to enjoy later. With 32 rolls in each batch, there’s plenty to share.
If you’re looking for another savory bread to bake, try my homemade garlic bread alongside your next family meal.
If you make these homemade crescent rolls, leave a comment and a recipe rating below-I’d love to hear how they turned out!
Easy Homemade Crescent Rolls – Soft and Buttery
Ingredients
Equipment
Method
- Combine the dry ingredients. In a large bowl, stir together the flour, sugar, salt, and instant yeast.
- Warm the liquids. Place the oil, sparkling water, milk, and yogurt in a small saucepan. Warm gently over low heat, stirring until lukewarm. Do not let the mixture become hot.
- Make the dough. Pour the warmed liquid mixture into the dry ingredients. Stir until a dough forms, then knead until smooth and elastic.
- Divide and rest. Divide the dough into two equal balls. Cover and let rest in a warm place for 15 minutes.
- Roll and butter. On a lightly floured surface, roll one dough ball into a large circle. Spread evenly with half of the softened butter, keeping the second dough ball covered.
- Shape the crescents. Cut the circle into 16 equal wedges. Roll each wedge from the wide end toward the pointed tip. Arrange on a parchment-lined baking sheet with the tip underneath, leaving room between the rolls.
- Repeat. Roll out the second dough ball, spread with the remaining butter, and shape another 16 crescents. You should have 32 rolls total.
- Let rise. Cover the rolls loosely and leave in a warm place for approximately 1 hour, until visibly puffy. Toward the end of the rising time, preheat the oven to 400°F (200°C).
- Add the topping. Whisk the egg with 2 tablespoons of milk. Gently brush over the risen rolls and sprinkle with sesame seeds.
- Bake. Bake for approximately 20 minutes per batch, until golden brown and baked through. Transfer to a wire rack and cool slightly before serving.
Notes
- Flour: Metric measurements are most accurate. If using cups, spoon the flour into the measuring cup and level it off.
- Yogurt: Use plain, pourable yogurt rather than thick Greek yogurt.
- Butter: It should be soft enough to spread easily, rather than melted.
- Rising: A cooler kitchen may require more time. The rolls should look puffy before baking.
- Storage: Cool completely and store airtight at room temperature for 2–3 days.
- Freezing: Freeze cooled rolls for up to 2 months for the best texture.
- Reheating: Thaw, wrap loosely in foil, and warm at 300°F (150°C) for approximately 8–10 minutes.