60 Minute Buttery Crescent Roll Recipe is an easy homemade crescent roll recipe that takes just 1 hour to make from scratch!
Originally published: 11/18/13. Post Updated with new photos and tips: 3/15/18.
There’s no such thing as too many easy bread recipes! This 60 Minute Buttery Crescent Roll recipe is a richer, slightly sweeter, and more buttery version of my 60 minute dinner rolls.
These crescent rolls are perfect for those times when you want rolls but don’t want to spend a lot of time making bread. They only require about 10-15 minutes of hands-time, and the rest of the time they’re either rising or baking.
Tips & Tricks for making 60 Minute Buttery Crescent Rolls
- In step 2, if your milk mixture has gotten really hot, use part of all of the 3/4 cup of water to cool it to 100 F. Simply use lukewarm water instead of warm water to cool off the milk mixture.
- I suggest using a pizza cutter to cut the dough into rolls. It’s the easiest (and fastest) way to get clean dough cuts.
- In step 14, place the rolls onto the prepared baking sheet with the point on the front of the crescent tucked under the roll. This will help the roll keep its shape as it rises and bakes.
Tools used to make 60 Minute Buttery Crescent Rolls
Wooden pastry/pizza roller: I love these small wooden rollers so much that I ordered a second one for my kids to use when they bake with me. It’s the perfect size for rolling bread, cookie, or pizza dough.
Silicone baking mat: Silicone baking mats are so versatile! They are great for lining pans to help keep baked goods from sticking. They’re also great to use under messy sheet pan dinners to make clean-up easier.
More easy yeast bread recipes!
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60 Minute Buttery Crescent Roll Recipe
Soft, butter crescent rolls that are made-from-scratch in just one hour!
- 1/4 cup low-fat milk
- 3 tablespoons granulated sugar
- 1/2 cup butter divided
- 1 tablespoon active dry yeast
- 3/4 cup warm water 105F – 115F
- 2 ½ –3 cups all-purpose flour
- 1/2 teaspoon salt
Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
In a small saucepan, stir milk, sugar, and 1/3 cup butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
Pour the milk mixture into the bowl of a stand mixer.
Add the yeast and warm water. Let stand for 5-10 minutes, or until yeast is foamy.
Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
Let it rise in a warm place, free from draft, for about 15 minutes.
Turn the dough onto a lightly floured surface, and divide into 2 equal pieces.
On a lightly floured surface, roll one piece of dough a circle that’s about 9 inches in diameter.
Cut into dough into 8 pieces.
Roll each piece up, starting at the wide end.
Place on rimmed baking sheet lined with parchment paper or a silicone baking mat.
Repeat with remaining dough.
Cover the baking sheet with a dish towel, and let the dough rise for about 15 minutes.
Preheat oven to 400 F.
Bake for about 7-10 minutes, or until the rolls are golden brown.
Melt the remaining butter, and brush rolls with melted butter.
Rolls are best enjoyed while warm.
- I've used everything from skim milk to whole milk to make these rolls, and they work well with every type of milk.
- If you'd like to use instant yeast, substitute an equal amount of instant yeast. Skip the 5-10 minute wait, and continue with the recipe as written.
- Nutrition facts are estimates.
Nutrition facts per serving (1g)
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