The best crescent rolls are tender and have flaky, pull-apart layers. Some recipes create crescent-shaped rolls with no flakiness, while others laminate the dough to make layers like a biscuit or croissant. I use a combination of techniques, which I describe below, to achieve crescent rolls with a distinct texture of tender soft bread rolls and flaky croissants.
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:
Once you make the dough, it needs to rise in the fridge for at least 1 hour or up to 18 hours. Dough chilled for an hour will be softer, requiring a lighter touch and more flour to keep it from sticking. If it becomes difficult to handle, simply chill it for longer. A longer rest in the fridge will make it easier to work with.
The dough is rolled out, smeared with softened butter, and folded to create layers. The dough needs to then chill long enough for the butter to firm up, but still be pliable enough to roll out again. It’s a fine dance, but don’t skip the chill! If the butter is too warm, it will squeeze out from between the layers of dough—the crescent rolls will be dense, not flaky.
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:
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