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In the bowl of a stand mixer, combine the warm water, active dry yeast, and 1 teaspoon of the granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

In a separate bowl, whisk together the remaining granulated sugar, salt, large eggs, warm milk, and 1/2 cup of melted unsalted butter.

Add the all-purpose flour to the yeast mixture in the stand mixer. Pour in the wet ingredients from Step 2. Using the dough hook attachment, mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 8-10 minutes until the dough is smooth and elastic, but still slightly sticky.

Lightly grease a large bowl with cooking spray or a little oil. Transfer the dough to the greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured countertop. Roll the dough out into a large circle, approximately 18-20 inches in diameter and about 1/4 inch thick.

Using a pizza cutter or a sharp knife, cut the circle into 16 equal triangles, similar to cutting a pizza.

Starting from the wide end of each triangle, gently roll it up towards the narrow point to form a crescent shape. Place the shaped rolls onto a baking sheet lined with parchment paper or a silicone mat, leaving some space between each roll.

Cover the baking sheet loosely with a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until visibly puffy.

Preheat your oven to 375°F. Once preheated, bake the crescent rolls for 15-20 minutes, or until they are golden brown and fluffy.

Remove the rolls from the oven. Immediately brush the tops with the 2 tablespoons of melted unsalted butter for a glossy finish and extra flavor. Serve warm.


In the bowl of a stand mixer, combine the warm water, active dry yeast, and 1 teaspoon of the granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

In a separate bowl, whisk together the remaining granulated sugar, salt, large eggs, warm milk, and 1/2 cup of melted unsalted butter.

Add the all-purpose flour to the yeast mixture in the stand mixer. Pour in the wet ingredients from Step 2. Using the dough hook attachment, mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 8-10 minutes until the dough is smooth and elastic, but still slightly sticky.

Lightly grease a large bowl with cooking spray or a little oil. Transfer the dough to the greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured countertop. Roll the dough out into a large circle, approximately 18-20 inches in diameter and about 1/4 inch thick.

Using a pizza cutter or a sharp knife, cut the circle into 16 equal triangles, similar to cutting a pizza.

Starting from the wide end of each triangle, gently roll it up towards the narrow point to form a crescent shape. Place the shaped rolls onto a baking sheet lined with parchment paper or a silicone mat, leaving some space between each roll.

Cover the baking sheet loosely with a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until visibly puffy.

Preheat your oven to 375°F. Once preheated, bake the crescent rolls for 15-20 minutes, or until they are golden brown and fluffy.

Remove the rolls from the oven. Immediately brush the tops with the 2 tablespoons of melted unsalted butter for a glossy finish and extra flavor. Serve warm.
