Best Ever Dinner Crescents

These Best Ever Dinner Crescents are really the perfect dinner rolls. Soft, buttery, amazing flavor yet still simple to make. There’s nothing better than fresh hot dinner rolls right out of your oven.

Best Ever Dinner Crescent Rolls

I’m a sucker for hot bread, hot buns, anything fresh coming out of the oven. I cannot resist a hot dinner roll, the smell alone drives me crazy. Does anyone else feel the same way, I can’t be the only one!

These rolls are so flakey, buttery, soft, and luscious, they are the perfect thing to serve alongside nearly any dinner you can think of. You can soak up any rich sauce, any tasty soup, and even transform it into some little satisfying sandwiches. Let’s get into it!

Are You A Beginner Baker?

I get quite a few questions here on the blog regarding baking, yeast, and just general FAQ’s when it comes to whipping up breads, rolls, and pastries. I’m here to tell you not to fear baking! Baking may be a science, but if you follow my recipe then you’ll end up with a drool worthy outcome every time.

Ingredients In Best Ever Dinner Crescent Rolls

Detailed measurements and instructions can be found on the printable recipe card on the bottom of the page.

• Yeast – Active dry yeast is needed for this recipe if you’re wondering about the freshness of your yeast I have some information below.
• Salt – Salt is so important for any baked goods!
• Water – Warm water is very important for activating the yeast, but not too hot because if the water is too hot it will kill the yeast.
• Milk – Any fat percentage you’d like.
• Sugar – We want a bit of sweetness in our rolls to make them authentic. We will also use a bit of sugar to activate our yeast.
• Butter – Unsalted as we want to control our salt and melted before adding.
• Eggs – One egg is all we need.
• Flour – All purpose works perfectly fine. If you’d like to make these rolls gluten free be sure to add 1 1/2 teaspoons of xanthan gum alongside your gluten free flour.

How To Make Best Ever Dinner Crescent Rolls

Detailed measurements and instructions can be found on the printable recipe card on the bottom of the page.

Dough

1. Activate the yeast: Combine the water and yeast together in a small bowl. Stir the yeast a little bit and let it sit until it foams about 10 to 15 minutes. If the yeast doesn’t activate, do not proceed.
2. Combine the wet ingredients: In a microwave safe bowl combine the milk, sugar and 1/4 cup of the butter and microwave for about a minute until the butter melts. Whisk it a bit, so that the butter melts completely. Let the milk cool a bit, so that it’s just warm to touch. Whisk in the egg.
3. Incorporate the dry: In the bowl of your mixer, start with 4 cups of flour, add salt and mix. Add the milk and yeast mixture to the flour.
4. Form the dough: Using the dough hook mix for a couple minutes. The dough is ready when it comes clean from the sides of the bowl but if the dough is too sticky add more flour, starting with about 1/4 cup at a time until the dough comes clean from the sides of the bowl while mixing. Mine only required 4 cups, that’s why start with 4 cups and go from there.
5. Allow the dough to rise: Place the dough in an oiled bowl, cover it up with a clean damp kitchen towel or plastic wrap and let it rest until it doubles in size.

Assembly

1. Prep the dough: Once the dough is ready, punch it down to let the air out. Cut it in 2 pieces. Roll each piece into a circle about 14″ in diameter. Spread the top with remaining butter. For both pieces you shouldn’t need more than 1/4 cup.
2. Form your crescents: Using the pizza cutter cut the circle into quarters first, then each quarter into thirds, for 12 pieces in total. Roll up each piece to form a crescent. Repeat with other piece of dough. Place the rolls onto a buttered pan
3. Allow the rolls to rise for the last time: Let the rolls rest until the edges touch, they should almost double in size.

Baking

1. Preheat your oven: To 350 F degrees.
2. Finish the crescent rolls: Bake for about 15 or 20 minutes until golden brown. Melt remaining butter (should have about 1/4 cup of butter left) and brush the rolls while still warm, if preferred.

The Oven Is The Best Place For Dough To Rise

Your oven is a great tool for baking recipes like these that require allowing the dough to double in size. Preheating your oven to 200 F degrees will ensure that your oven is nice and warm at a good consistent temperature for your little rolls in the making. It will also protect it from any breezes floating through the kitchen and will ensure your rolls turn out just like mine!

Can I Use Instant Yeast?

Absolutely! It will even make your job easier since no proofing is required. That is basically the only difference between instant yeast and active dry yeast, whether proofing is required or not. Simply add the yeast to the rest of the ingredients and mix, it’s that easy.

Yes, you still need to add the milk and water, since that is most of your wet ingredients.

Get The Most Out Of Your Yeast

1. Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast.
2. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard.
3. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
4. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
5. One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
6. If after dissolving the yeast in the lukewarm water with the sugar, the yeast didn’t start to froth up, do not continue with the rolls, your dough will not rise.

What Can I Serve Dinner Crescent Rolls With?

These rolls are perfect to keep on the counter to pair alongside nearly any dish. I love to keep a nice big plate of these out on the counter for anyone to grab and munch on through out the day. If you’d rather incorporate them into your next meal, read more below!

Soak up soups and stews

These are the perfect clean up tool for hearty stews and soups such as the ones listed below.

• Brazilian Shrimp Stew
• World’s Best Chili
• Red Lentil And Chicken Soup
• Irish Lamb Stew
• Mexican Pork Stew

Sandwiches

Any of these fillings placed into these Crescent rolls will make for a drool worthy delicious sandwich.

• Perfect Pulled Pork
• The Best Tuna Salad
• Hawaiian Cola Turkey Sandwiches
• The Godfather Meatball Sub

Condiments

These are so delicious you can just slather some condiments on them and call it a day, here are some of my favorites:

• Butter
• Jam
• Peanut butter
• Apple butter
• Marmalade
• Cinnamon butter

Want To Make These Rolls Ahead?

You can store these rolls right on the counter wrapped in foil or plastic wrap for up to 5 days. You can freeze these rolls easily, just place them separately on a baking sheet and freeze before transferring to a freezer bag or airtight container. They will last for up to 6 months and can be thawed right on the counter when ready to eat.

Craving More Rolls? Try These Delicious Recipes:

• Hawaiian Sweet Rolls
• Texas Roadhouse Rolls
• Classic Dinner Rolls
• Parker House Rolls
• Honey Rolls
• Homemade Slider Buns
• Best Ever Dinner Crescents
• Saffron Raisin Buns

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Best Ever Dinner Crescents

5 from 4 votes

Prep: 1 hr 20 mins

Cook: 20 mins

Total: 1 hr 40 mins

Author: Joanna Cismaru

Serves: 24

Print Pin Rate

These Best Ever Dinner Crescents are really the perfect dinner rolls, soft, buttery, best tasting yet still simple to make. There's nothing better than fresh hot dinner rolls right out of your oven.

Ingredients

• 1 cup water lukewarm
• 1 tbsp active dry yeast
• 3/4 cup milk
• 1/4 cup sugar
• 3/4 cup butter unsalted
• 1 large egg
• 4 to 5 cups all-purpose flour
• 1/2 tbsp salt

US Customary - Metric

Instructions

• Activate your yeast first by combing the water and yeast together in a small bowl. Stir the yeast a little bit and let it sit until it foams about 10 to 15 minutes. If your yeast doesn't activate, do not proceed.
• In a microwave safe bowl combine the milk, sugar and 1/4 cup of the butter and microwave for about a minute until the butter melts. Whisk it a bit, so that the butter melts completely. Let the milk cool a bit, so that it's just warm to touch. Whisk in the egg.
• In the bowl of your mixer, start with 4 cups of flour, add salt and mix. Add the milk and yeast mixture to the flour.
• Using the dough hook mix for a couple minutes. The dough is ready when it comes clean from the sides of the bowl. If the dough is too sticky add more flour, starting with about 1/4 cup at a time until the dough comes clean from the sides of the bowl while mixing. Mine only required 4 cups, that's why start with 4 cups and go from there.
• Place the dough in an oiled bowl, cover it up with a clean damp kitchen towel or plastic wrap and let it rest until it doubles in size. 
• Once the dough is ready, punch it down to let the air out. Cut it in 2 pieces. Roll each piece into a circle about 14" in diameter. Spread the top with remaining butter. For both pieces you shouldn't need more than 1/4 cup. Using the pizza cutter cut the circle into quarters first, then each quarter into thirds, for 12 pieces in total. Roll up each piece to form a crescent.
• Repeat with other piece of dough. Place the rolls onto a buttered pan.
• Preheat oven to 350 F degrees. 
• Let the rolls rest until the edges touch, they should almost double in size.
• Bake for about 15 or 20 minutes until golden brown. Melt remaining butter (should have about 1/4 cup of butter left) and brush the rolls while still warm.

Video

Recipe Notes

You can store these rolls right on the counter wrapped in foil or plastic wrap for up to 5 days. You can freeze these rolls easily, just place them separately on a baking sheet and freeze before transferring to a freezer bag or airtight container. They will last for up to 6 months and can be thawed right on the counter when ready to eat.

Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.

To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.

Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.

One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.

Tip: To help your dough rise faster, heat up your oven to 200 F degrees, then turn off the oven. Place your dough in the oven, close the door and let the dough rise in peace for about 30 minutes. 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1rollCalories: 144kcal (7%)Carbohydrates: 19g (6%)Protein: 3g (6%)Fat: 6g (9%)Saturated Fat: 4g (25%)Cholesterol: 25mg (8%)Sodium: 154mg (7%)Potassium: 42mg (1%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 202IU (4%)Calcium: 15mg (2%)Iron: 1mg (6%)

Course:Bread, Main Course

Cuisine:American

Keyword:crescent rolls, dinner rolls

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