What’s in this Crescent Rolls Recipe?
There’s nothing quite like the soft, flaky, buttery taste of homemade crescent rolls. Put a basket of these on the table fresh out of the oven, and they’ll be gone in a flash. No one can resist these when they’re hot, fresh, and filled with butter!
Active Dry Yeast: Helps these rolls rise up to become light and fluffy. Half-and-Half: Adds moisture and richness to the rolls. Honey: Adds a touch of floral sweetness to the rolls. Unsalted Butter: Enriches the dough and makes these rolls flaky. Granulated Sugar: Feeds the yeast and adds sweetness. Egg: Helps bind the dough together. All-Purpose Flour: Gives the rolls structure. Kosher Salt: Enhances the natural flavor of the rolls.
Pro Tip: Serve these crescent rolls with homemade honey butter!
How to Roll Crescent Rolls
Separate the dough in two, and make large, flat circles. Then cut them into wedges, like a pizza. Take a wedge of dough, and starting with the wider end, gently roll towards the pointed end. Simple! Don’t roll them up too tight, just a gentle roll will do.
How to Store and Reheat
Store leftover homemade crescent rolls in an airtight container at room temperature for up to 1 day. To keep them longer, move them to the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze homemade crescent rolls individually wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Slather your favorite butter, jam, or spread onto these little homemade crescent rolls and dig in. I love them with this homemade honey butter to bring out the subtle sweetness but they’re just as tasty served plain. You can also use them to make various dishes, such as crescent roll pizza, taco pie, asparagus crescent rolls, pigs in a blanket, sopapilla cheesecake bars, or breakfast pizza.
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