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hand holding one crescent roll
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Homemade Crescent Rolls (No Knead Recipe)

These Crescent Rolls are simple enough to make any weekday but fancy enough for any holiday. They are the easiest recipe and require ZERO KNEADING! It's a perfect, buttery roll that tastes simply amazing!
Course Breads
Cuisine American
Keyword crescent roll recipe, crescent rolls
Prep Time 20 minutes
Cook Time 12 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 2 minutes
Servings 16 rolls
Calories 185kcal
Author Katie Cooksey

Ingredients

for the crescent rolls:

  • 1/2 cup warm water aim for 107-110° F
  • 2 1/4 teaspoons quick rise yeast
  • 1 tablespoon honey
  • 1/2 cup milk cold
  • 1/4 cup butter melted
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon salt
  • 3 3/4 cups all purpose flour give or take 1/4 cup
  • + 3 extra tablespoons butter melted
US Customary - Metric

Instructions

  • In a liquid measuring cup, stir warm water, yeast, and honey together. Set aside to proof.
    A glass measuring cup containing a frothy, light brown liquid mixture with bubbles on the surface.
  • Melt butter in a small bowl and stir in cold milk to make the mixture lukewarm. Pour foamy yeast and water mixture into a large bowl with milk, butter, egg sugar, and salt.
    A metal whisk rests in a glass bowl containing a yellow liquid mixture, placed on a light surface near a pink textured cloth.
  • Stir together to break apart the egg. Using a wooden spoon, stir flour into mixture in 1/2 cup increments.
    Melted butter is being poured from a glass container into a bowl of foamy yeast mixture on a countertop.
  • After it is incorporated, the bottom of the bowl should be pretty clean, and the mixture should be pretty sticky but be able to hold a loose ball shape.
    A glass bowl with dough and a wooden spatula on a light surface, next to a pink cloth and a green rolling pin.
  • Grease bowl and dough, cover with plastic wrap and dish towel. Set aside to rise 1-2 hours.
    Hands kneading dough in a clear glass bowl with a pastel rolling pin and cloth in the background.
  • Punch down dough and divide into two equal pieces. Flour a clean work surface and one of the halves. Roll out to be a 12'' x 8'' rectangle. Brush with 1 tablespoon of melted butter.
    Hands using a green rolling pin to flatten dough on a floured surface.
  • Cut into 6-8 triangles, depending how large you'd like your rolls. (Mine had 2-2 1/2 inch bases.) Roll into crescents. Place onto a parchment paper-lined baking sheet.
    Rectangular sheet of dough on a floured surface, cut into several long triangular pieces ready for shaping.
  • Repeat with the other half of dough. Brush tops of rolls with remaining tablespoon of melted butter. Cover lightly with plastic wrap and rise 30 minutes or until almost double in size. Optional step: brush with egg wash to brown tops.
    A pastry brush applies an egg wash to unbaked croissants on a baking tray.
  • Bake at 350° F for 12-15 minutes or until tops have browned. Remove from oven to cool and immediately brush with more butter {if desired}. Serve warm.
    Eight golden-brown crescent rolls are arranged on a white surface, showing a shiny, baked finish.

Video

Nutrition

Calories: 185kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 199mg | Potassium: 61mg | Fiber: 1g | Sugar: 6g | Vitamin A: 181IU | Calcium: 16mg | Iron: 1mg
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