These homemade crescent rolls are soft, airy, and full of buttery flavor. The tangzhong dough gives them a tender, light texture that stays soft even after baking. Fresh chives add a subtle savory note, making these rolls a standout addition to any dinner spread.
For more dinner roll recipes, try my Sour Cream and Chive Dinner Rolls Recipe and Buttery Dinner Rolls next.
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I’ve tested plenty of crescent rolls recipes over the years, but this one feels special every time I make it. The dough has that rich, yeasty aroma that instantly fills the kitchen and reminds you why baking from scratch is worth it. These rolls are proof that homemade bread doesn’t have to be intimidating—it just takes a little patience and a love for the process.
Why This Crescent Roll Recipe Works
- Great Holiday Side Dish – These rolls are perfect for passing around the table during Thanksgiving or any special dinner, pairing well with both hearty mains and lighter dishes.
- Amazing Texture – The tangzhong method gives the dough its signature softness and pillowy bite, creating rolls that stay tender and fluffy long after baking.
- Standout Flavor – Fresh chives and buttery richness make each bite fragrant, savory, and irresistible.
What is the difference between crescent rolls and croissants?
Crescent rolls and croissants share a similar shape but differ in texture and technique. Croissants are made with laminated dough, which involves folding butter between layers of dough to create a flaky, airy crumb. Crescent rolls, like this recipe, use an enriched yeast dough that’s softer, more bread-like, and buttery without the delicate layers.
Tools You’ll Need
- 11 inch baking pan
- Stand mixer
- Whisk
- Kitchen Thermometer
- Rolling Pin
- Pizza Cutter
Ingredients You Will Need for Crescent Rolls
Here is a breakdown of what you will need to make these homemade crescents. For actual measurements, see the recipe card at the end of this post.
- Active Dry Yeast — Yeast gives these rolls their signature rise and that unmistakable, yeasty aroma that fills the kitchen. Always make sure it’s fresh so the dough develops the perfect texture.
- Sugar — A small amount of sugar feeds the yeast and helps the dough brown while adding a subtle sweetness to balance the butter and chives.
- Bread Flour — I use bread flour for its higher protein content, which creates structure and a chewy yet soft crumb. It’s what makes these rolls light but sturdy enough to hold their shape.
- Whole Milk — Milk enriches the dough, adding flavor, color, and tenderness. It also helps activate the yeast and is key in creating the tangzhong paste.
- Water — Water gives just the right balance of moisture in the dough so it stays soft without becoming dense.
- Egg — This adds richness, color, and structure to the dough, helping it bake up golden and soft. It also contributes to that slight sheen on the surface of the rolls.
- Sour Cream — This unexpected ingredient adds moisture and a subtle tang that balances the buttery flavor while keeping the crumb incredibly tender.
- Kosher Salt (Diamond Crystal) — Salt enhances the flavor of the dough and helps control yeast activity. I prefer Diamond Crystal for its lighter texture and more precise seasoning.
- Salted Butter — Butter adds flavor at every stage of this recipe—from enriching the dough to brushing the tops after baking for that glossy, golden finish.
- Chives — Fresh chives add a pop of color and a mild, onion-like flavor that complements the buttery richness perfectly.
- Flaky Salt — A final sprinkle on top adds texture and a burst of flavor that elevates each bite, making these rolls irresistible fresh out of the oven.
How To Make Homemade Crescent Rolls
Below is a summary of how to make crescent rolls from scratch. For a complete and detailed list of steps, see the recipe card at the end of this post.
Make the Tangzhong
I start by scalding the milk over medium-low heat until it steams and forms a thin skin on top. Once that happens, I set aside ¼ cup of the milk for the yeast mixture. To the remaining milk, I add water and flour, whisking over low heat until it thickens into a smooth paste. I set it aside to cool before moving on.
Activate the Yeast
When the reserved milk cools to about 115°F, I stir in the yeast and sugar. After about 5–10 minutes, it should look foamy and active—if it doesn’t, I start again with fresh yeast.
Mix the Dough
In my stand mixer, I combine half the flour with sugar, sour cream, salt, egg, melted butter, the bloomed yeast mixture, and the cooled tangzhong. I mix on low speed until everything comes together, then gradually add the rest of the flour. Once incorporated, I knead on medium-high speed for about five minutes, until the dough is soft and tacky but not sticky.
First Rise
I butter a clean bowl, form the dough into a smooth ball, and place it inside. Covered with plastic wrap, the dough rests in a warm spot for 45–90 minutes or until it doubles in size. When it’s ready, I gently punch it down and knead it for a minute on a lightly floured surface.
How to Roll Crescent Rolls
I roll the dough into a 12-inch square and sprinkle it evenly with the chives, leaving a small border around the edges. I then roll it into a log, flatten it slightly, and roll it out again into a 15 x 15-inch rectangle. Using a pizza cutter, I slice the dough into 16 triangles. To form each roll, I start at the wide end and roll toward the tip, gently curving the ends to create that classic crescent shape.
Second Rise
I butter an 11×11-inch baking pan and arrange the shaped rolls inside. Covered loosely with plastic wrap, they rise again for about an hour or until doubled in size.
Bake the Rolls
I preheat the oven to 350°F and brush each roll with an egg wash made from one egg and a tablespoon of water. The rolls bake for 22–25 minutes, until golden brown on top. If they brown too quickly, I cover them loosely with foil for the remainder of the bake.
Finish with Butter and Flaky Salt
Once out of the oven, I brush the warm rolls with softened butter and sprinkle them with flaky salt. I like to serve them warm when they’re soft, fragrant, and perfectly buttery.
Tips and Tricks
- Use fresh yeast. Make sure the yeast foams during activation—this confirms it’s alive and ensures the rolls rise properly.
- Don’t skip the tangzhong. This simple flour paste gives the dough its signature softness and keeps the rolls tender even after baking.
- Knead until tacky, not sticky. The dough should be smooth and elastic, pulling cleanly from the bowl while still feeling soft to the touch.
- Shape evenly. Rolling from the wide end to the tip helps create uniform crescent rolls that bake evenly and look professional.
- Brush with butter right away. Doing this while the rolls are hot helps the butter soak in, giving them a glossy finish and rich flavor.
Storage
Store leftover crescent rolls in an airtight container at room temperature for up to two days, or refrigerate for up to four. To keep them soft, wrap each roll in foil before sealing. When reheating, warm them in a 300°F oven for 8–10 minutes or until heated through.
If possible, avoid the microwave. It can make the rolls chewy instead of fluffy.
Frequently Asked Questions
How long do you bake crescent rolls for?
Bake the crescent rolls for 22–25 minutes at 350°F, or until they’re golden brown on top. If they start to brown too quickly, cover them loosely with foil to prevent overbaking.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. After the first rise, cover it tightly and refrigerate overnight. Let it come to room temperature before shaping and baking.
Why is my dough still sticky after kneading?
If the dough feels sticky, add more bread flour one tablespoon at a time until it’s tacky but no longer clings to your fingers. Humidity and measuring differences can affect consistency, so small adjustments are normal.
Can I skip the chives?
Absolutely. The chives add flavor and a subtle savory note, but the dough is delicious on its own if you prefer a plain version or want to pair the rolls with sweet butter.
What to Serve with Crescent Rolls
Crescent Rolls Recipe
Equipment
- 11-inch baking pan
- Stand mixer
- Whisk Kitchen
- Kitchen Thermometer
- Rolling Pin
- Pizza Cutter
Ingredients
Yeast Mixture
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
Tanzhong
- 3 tablespoons bread flour, (22 grams), King Arthur brand
- ½ cup whole milk
- ¼ cup water
Crescent Rolls
- 2¾ cups bread flour, (330 grams), spooned
- ¼ cup sugar
- 1 large egg
- ¼ cup sour cream, full-fat
- 1¾ teaspoons kosher salt, Diamond Crystal
- 4 tablespoons salted butter, melted
- ⅓ cup chives, finely chopped
- 1 large egg, for egg wash
Baking Pan and After Baking
- 2 tablespoons salted butter, room temperature
- flaky salt
- 2 tablespoons cold salted butter, for tops of cooked rolls
Instructions
Tanzhong
- Scald the milk. Place milk in a small sauce pan and heat over medium low heat. Do not allow the mixture to come to a boil, rather you want to see steam rise from the liquid and a thin film of wrinkled skin develop over the milk. Once that develops, cook for 1 min, then carefully transfer ¼ cup milk to a small bowl (this is for the yeast mixture).With remaining milk, add ⅓ cup water and ¼ flour to make the tangzhong and whisk over low heat until a paste forms and no lumps remain. Set aside to cool.
Yeast
- Once reserved ¼ cup milk mixture lowers to 115°F, add yeast and sugar. Stir lightly and leave for the mixture to bloom, should take 5-10 minutes.If yeast does not bloom in 10 minutes, you will need to do the yeast mixture step again.
Crescent Rolls
- In a standing mixer bowl, add ½ of bread flour, sugar, sour cream, salt, eggs, melted butter, bloomed yeast mixture, and tangzhong.
- Mix on low until mixture comes together then add remaining flour. Once the flour is incorporated, knead on med high for 5 minutes. Dough should have a tacky, not sticky texture. If dough is still sticky, add more bread flour in increments of 1 tablespoon at a time until dough is not longer sticky.
- First rise. Grease mixing bowl with butter. Form the dough in to a ball Add dough, and transfer to prepared bowl. Cover bowl with plastic wrap and place in a warm place for 45-90 minutes OR until dough has doubled in size.
- Once dough has doubled in size, remove plastic wrap and punch down the dough to remove air. Turn dough onto a lightly floured surface and knead for 1 min.
- Form rolls. Roll dough into a 12-inch square and top with chives, reserving a 1-inch border. Lightly roll into a log and roll again into a 15 x 15 rectangle. Use a pizza cutter to segment the dough into 16 pieces.
- Roll dough into a ball. As you roll, lightly pull the sides to the bottom until the tops of the dough ball are smooth, then roll the bottoms on the counter to seal the bottom.
- In a 11×11 baking pan, add 2 tbsps of room temperature butter to the pan.
- Use the rolling pin to roll out the dough into the shape of a long V. Once rolled out to about 5 inches long, carefully fold in the sides about ½ inch then roll out one more time. Starting from the top (widest part of the dough, roll dough towards you until you reach the bottom. Transfer to the prepared pan and repeat with remaining dough.
- Second rise. Cover pan with plastic wrap and place in a warm place. Wait 1 hour or until the dough balls have doubled in size. Preheat oven to 350°F. Prepare egg wash. In a small bowl, add one egg and 1 tablespoon water. Mix well. Using a pastry brush, gently brush tops of rolls with egg wash.
- Bake. Bake rolls for 22-25 minutes or until golden brown. If dinner rolls are browning too soon, lightly cover the pan with foil.
- Brush with Butter and Salt. When ready, remove from oven and brush tops with remaining 2 tbsps cold butter. Sprinkle with flaky salt, if desired. Best when eaten warm.
