Soft Homemade Crescent Rolls with Sweet or Savory Filling Options
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Soft, golden crescent rolls made with fluffy yeast dough. Fill them sweet or savory—or leave plain for the perfect anytime bake.
Introduction: The Crescent Rolls That Never Fail
There’s something almost magical about baking crescent rolls from scratch. Maybe it’s the aroma of yeast and butter filling the kitchen, or the satisfying softness of that first bite. Either way, this recipe has become a staple in my kitchen—simple, forgiving, and endlessly versatile.
The dough is neutral in flavor, making it the perfect base for sweet and savory fillings. You can fill them with cheese or jam, or leave them plain. They’re just as delightful fresh out of the oven as they are reheated the next day (if any survive that long).
Whether you’re baking for a weekend brunch, lunchbox treat, or cozy afternoon tea, these soft crescent rolls are about to become your go-to.
Why You’ll Love This Crescent Roll Recipe
- Beginner-friendly: A simple yeast dough with no fancy steps
- Flexible: Use whatever fillings you like—or none at all
- Make-ahead: Perfect for freezing and reheating
- Beautiful finish: They look as good as they taste
Ingredient Highlights
- Warm milk & dry yeast: A classic combo that gives the dough lift and softness
- Melted butter & egg: Richness and elasticity in every bite
- Flour: Gradually added for a smooth, non-sticky texture
- Neutral base: Works equally well for sweet or savory fillings
Sweet and Savory Filling Ideas
Sweet:
- Apricot or cherry jam
- Nutella or chocolate spread
- Cinnamon sugar
Savory:
- Feta and fresh herbs
- Ham and grated cheese
- Roasted red pepper and cream cheese
Plain and simple? Yes please. Brush them with melted butter or dip them into a warm soup.
Technique Tips for Perfect Rolls
- Let the yeast bloom: Always check your milk isn’t too hot—lukewarm is key
- Don’t over-flour the dough: A soft dough is what gives them that cloud-like texture
- Allow both rises: First for fermentation, second for structure
- Brush for shine: The egg yolk + milk gives them that bakery-perfect color
Storage and Freezing
These crescent rolls are ideal for making in batches:
- You can also refrigerate the dough overnight for a fresh bake in the morning
- Keep in an airtight container at room temperature for up to 2 days
- Freeze baked rolls and reheat in a warm oven
Tried these crescent rolls?
Share your bake and tag @foodieroam – We’d love to see your buttery beauties! Use the hashtag #FoodieRoam so others can be inspired, too.
Ingredients
Servings14 rolls
- 250 ml warm milk
- 7 g active dry yeast
- 2 tsp sugar
- 1 tsp salt
- 50 g melted butter
- 1 large egg
- 500 g all-purpose flour added gradually
For brushing:
- 1 egg yolk
- 1-2 tsp milk
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Prep time20 minutes
Cook time25 minutes
Cook time1 hour 30 minutes
Total time2 hours 15 minutes
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Stir briefly and let it sit for 5–10 minutes until the mixture becomes foamy and bubbly on top.
- Add the melted butter, egg, and salt. Gradually incorporate the flour, mixing with a spoon or your hands until a soft, slightly tacky dough forms.
- Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until the dough becomes smooth and elastic. It should not stick to your hands.
- Place the dough into a lightly greased bowl, cover with a clean kitchen towel, and let rise for about 1 hour in a warm spot—until it doubles in size.
- Punch down the dough and divide it into 14–16 equal pieces (each around 60–70 g). Roll each piece into a triangle or oval shape. If desired, slice the wider end with a knife or lattice cutter for a decorative look.
- If using filling (jam, cheese, etc.), place a spoonful near the wide end. Roll up tightly toward the pointed end to form crescent shapes.
- Arrange the rolls on a baking sheet lined with parchment paper. Cover loosely with a towel and let rise again for 20–30 minutes until puffy.
- In a small bowl, whisk together the egg yolk and milk. Gently brush each roll with the mixture for a golden, shiny finish.
- Preheat the oven to 180°C / 350°F. Bake the rolls for 20–25 minutes, or until lightly golden and baked through.
- Remove from the oven and let cool slightly before serving. These are best warm but also delicious at room temperature—or reheated the next day.
Our notes
Warm milk is key: Milk should be lukewarm (not hot!) to activate yeast properly.
Dough should be soft but not sticky: Don’t add all the flour at once; go gradually.
Second rise matters: After shaping, let rolls rest again before baking, improving fluffiness.
Egg wash for shine: Mix egg yolk with milk for that golden, glossy finish.
Optional but delicious: Caraway, sesame, or poppy seeds on top add visual and flavor appeal.
Filling tip: Don’t overfill to avoid leaks—1 teaspoon is usually enough.