Try this homemade recipe for crescent roll dough! Its light and fluffy and looks great on the dinner table. These can be made ahead of time, kept in the fridge or frozen. This dough is versatile and can be used to make both sweet and savoury recipes.
- What Is Crescent Dough?
- Is Crescent Dough The Same As Puff Pastry?
- Are Crescent Rolls The Same As Croissants?
- Can You Freeze Crescent Roll Dough?
- To Freeze Uncooked Crescent Rolls
- To Freeze Baked Crescent Rolls
- Tips For Making This Crescent Roll Dough
- How Many Crescent Rolls Does This Recipe Make?
- How to Roll Crescent Rolls
- What Can You Make With Crescent Roll Dough?
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What Is Crescent Dough?
There are three possible answers to this question:
1. The word crescent itself means a shape that is broad in the centre and tappers to a point at each end, which is the typical shape of a croissant. In some parts of the world the term crescent roll is used instead of croissant.
2. It could also refer to a soft, buttery dough available in a can, made by the Pillsbury company in the United States. It’s similar to a croissant dough.
3. Then there are bread recipes that use the term crescent dough, these recipes are a buttery, soft dough (similar to brioche) with the rolls formed to resemble croissants. This dough is quicker to make than croissants.
The crescent roll dough recipe that you will find on this page is more in the style of answer number three.
Is Crescent Dough The Same As Puff Pastry?
This crescent dough recipe is not the same as puff pastry. Puff pastry is a laminated dough, which means that it has many layers. It is a yeast free dough made with flour and butter. The dough is rolled, folded and chilled many times and takes hours to make.
Are Crescent Rolls The Same As Croissants?
These crescent rolls are not the same croissants. Croissant dough is made with flour, butter and yeast. The dough is laminated just like puff pastry but with a lot less layers than puff pastry.
Can You Freeze Crescent Roll Dough?
Yes, this dough can be frozen!
This recipe makes about 1.2 kg of dough. If this quantity is too much for you to use at once it can be frozen. Simply use what you need and freeze the rest. This can be done by:
- Shaping the remaining dough into balls that are about 300 – 420 grams in size. Place the balls into freezer bags or wrap tightly in several layers of plastic food wrap, label and freeze.
- When you need the dough, remove from the freezer and allow it to thaw and come to room temperature before using.
Alternatively, you can make all the rolls and freeze as follows:
To Freeze Uncooked Crescent Rolls
Shape the crescent rolls and place on to a baking tray. Place the tray in the freezer, allow the rolls to completely freeze, then transfer to a freezer safe bag or container.
When you need them, remove from the freezer, place onto a baking tray. Allow the crescents to thaw at room temperature and double in size. Brush with egg wash, then bake until golden brown.
To Freeze Baked Crescent Rolls
These rolls can also be frozen after baking, allow them to cool completely before placing into freezer bags or containers. Reheat in the oven or in the microwave.
Tips For Making This Crescent Roll Dough
1. Always make sure that the yeast is fresh and active. If it’s not fresh and active the dough will not rise. You might like to read my article on how to use yeast.
2. If you don’t have a bread machine, this dough can be made in a stand mixer fitted with a dough hook, or you could knead it by hand. Here is a helpful video showing you how to knead by hand.
3. Weigh and measure everything accurately, this way your bread should turn out as described.
4. Use softened butter and not melted butter. If melted butter is used, you are adding extra moisture, which will cause the dough to become too wet.
5. Don’t add all the liquid at once. Put aside about half a cup of the liquid and gradually add it to the dough, only if it looks too dry.
If you have added too much liquid and find that the dough is too sticky, add more flour to the dough, one tablespoon at a time, and allow it to knead for a minute or two. If it still looks too wet, add a little more flour if necessary. As the dough is kneaded use a spatula to scrape the sticky dough from the sides of the bowl.
When the kneading has finished the dough should be soft and smooth with the sides of the bowl almost clean.
6. If you want extra buttery rolls, brush the top of the rolled-out dough with softened butter before cutting the dough into triangles and rolling into crescent shapes.
7. Place the shaped rolls in a warm area and allow them to double in size before baking. This second rise will make them light and fluffy on the inside.
How Many Crescent Rolls Does This Recipe Make?
This recipe makes 32 small crescent rolls. If you would like larger rolls divide the dough into 3 even sized balls about 423 grams each. Roll each dough ball into a large 30 cm (12 inch) circle then:
- Cut each circle into 8 wedges, which will make 24 medium sized crescent rolls or you can,
- Cut each circle into quarters, which will make 12 large sized crescent rolls.
How to Roll Crescent Rolls
1. Evenly divide the dough into three or four and form balls. Take one of the dough balls and roll into a large 30 cm (12 inch) circle.
Note: if you want extra butter in the rolls brush the top of the dough with softened butter before cutting into wedges.
Tip: If you are using a pastry mat like the one pictured below, use something blunt to cut the dough. It could be a dough scraper (like the one pictured), a plastic knife, or the back of a butter knife.
2. Start at the widest part of the wedge (see picture below) and roll the dough toward the point. Add a little egg wash to the point, this will help secure it in place before pressing it gently onto the dough.
3. Repeat step two the remaining wedges.
4. When placing the crescents on the baking tray, make sure that the point is securely under the dough - the point should be almost toward the back. This will stop the dough from unrolling during baking.
5. Repeat steps 1 – 4 with the remaining dough balls.
What Can You Make With Crescent Roll Dough?
Homemade crescent roll dough or store bought can be used to make sweet or savoury dishes, from apple cinnamon scrolls, to appetisers, dinner rolls and desserts to name a few.
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Crescent Roll Dough
machine. These can be made in advance, stored overnight in the fridge or frozen.
- Bread machine or Stand mixer
- 250 grams (1 cup) milk
- 120 grams (4.2 ounces) butter salted, soften (not melted)
- 60 grams (2 ounces) sugar
- 1 teaspoon salt
- 2 large eggs at room temperature
- 620 grams (1.36 pounds) bakers’ flour bread flour
- 12 grams (3 level teaspoons) dry instant yeast
- 60 grams (¼ cup) milk – extra
- If Using A Bread MakerPlace all the ingredients to the bowl of the bread mixer – except the extra milk. Set the bread machine to the dough cycle. After a few minutes check the dough. If it looks too dry add some of the extra milk. When the kneading is complete the dough should be smooth and soft, and the sides of the bowl should be clean. Keep the dough in the bread machine until it completes its full cycle where it will rise and double in size.
- If Using a Stand MixerPlace all the ingredients into the bowl of a stand mixer - except the extra milk. Attach the dough hook, start the machine and knead on low speed for about 1 minute to combine all the ingredients.
- Increase the speed to medium and knead for about 5 – 10 minutes. While kneading the dough if it looks dry, add some of the extra milk if needed.
- When the dough is smooth and soft, remove the bowl from the stand mixer and cover with plastic food wrap. Place the bowl in a warm area and allow the dough to double in size.
Instructions for Making the Crescent Rolls
- Weigh the dough and divide into 4 equal parts and shape into balls.
- Take one dough ball and place it on a lightly floured surface, roll the dough into a large 30 cm (12inccircle. Cut the dough into eight even sized triangle wedges.
- Roll the wedges into crescents. Starting from the wide outside edge, roll the dough toward the point, add a little egg wash to the point and gently press down to hold in place.
- Place the crescents onto a baking tray lined with parchment paper, make sure the point tucked under the roll, and curve the ends to form a crescent shape.
- Repeat steps 2 – 4 with the remaining three dough balls.
- Loosely cover the rolls with plastic food wrap, and place the trays in a warm area and allow to rise and double in size.
- When the dough looks like it has almost doubled in size start warming the oven.
Pre-heat the oven to 180°C
- Remove the plastic wrap and lightly brush the rolls with an egg wash, made from one beaten egg mixed with a little milk.
- Place the trays in the oven and bake for 15 – 20 minutes, or until the rolls are golden brown.
- Remove from the oven and allow to cool slightly before serving.