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Fresh, crispy butter crescent roll baked golden brown
Butter crescent roll baked golden brown, served fresh.

Homemade butter crescent rolls

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
There is no smell more homely than freshly baked butter crescent rolls. This pastry is a textbook example of yeast dough: thanks to the work of yeast, the dough fills with air, while butter lends softness and rich flavour to the crumb. The magic of homemade rolls lies in knowing exactly what's inside – no additives, just patience and love.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs 10 mins
🍽️ Servings 12 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large proving bowl
  • Rolling pin
  • Baking tray
  • Baking paper
  • Pastry brush

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Dissolve the sugar in lukewarm milk, crumble in the yeast, and let it bloom (froth) for 10 minutes.

Tip: Sugar is food for the yeast, kickstarting reproduction and gas production [Fermentation].
2 ✓

Sift the flour into a bowl, mix in the salt. Add the bloomed yeast and 50g soft butter.

Tip: Always mix salt with flour first, avoiding direct contact with yeast as it can inhibit its activity.
3 ✓

Knead into a smooth, elastic dough (approx. 10 mins by hand or 5-7 mins by machine). Cover and prove in a warm place until doubled in size (approx. 45-60 mins).

Tip: Kneading develops the gluten network, which holds the gas bubbles produced by the yeast.
4 ✓

Divide the risen dough into two balls, roll out into circles, and cut each into 6 wedges (12 total). Roll up tightly from the wide end.

Tip: Pull the tip of the dough slightly while rolling; this creates more layers and a nicer shape.
5 ✓

Place on a baking tray, let rest for 20 minutes, then brush tops with milk or water.

Tip: Second proving is essential so the dough compressed during shaping becomes airy again.
6 ✓

Bake in a preheated oven at 200°C (with steam) for 15-20 minutes until golden brown.

Tip: Place a dish of water in the bottom of the oven. Steam keeps the surface flexible initially, allowing better rise and gloss.

Recipe FAQ

Why didn't the dough rise?
Either the milk was too hot (killing the yeast) or the room was too cold. Yeast works best at 25-30°C.
Why was the roll dry the next day?
Homemade bakery goods contain no preservatives. Store in a bag or freeze fresh!

Ingredients

  • 500 g Plain flour (White bread flour)
  • 250 ml Lukewarm milk
  • 25 g Fresh yeast (or 7g dried)
  • 1 tsp Granulated sugar
  • 2 tsp Salt
  • 50 g Butter (room temperature, for dough)
  • 50 g Butter (melted, for brushing)