The Warm Kitchen Journal

These buttery, fluffy crescent rolls are soft on the inside with a perfectly golden top. They’re simple, cozy, and perfect for family dinners or holiday tables.

Ingredients

1 cup warm milk (about 100–110°F)(265 g)

1/3 cup sugar (75g)

1 teaspoon salt (5g)

2 1/4 teaspoons instant yeast (1 packet) (7g)

1 large egg

3 1/2 cups bread flour (450g)

4 tablespoons softened butter (45g)

Instructions

1. Make the Dough

In a large bowl, mix together:

warm milk, sugar, yeast, egg, and salt.

Add the flour and mix until combined. The dough will look a little rough and slightly dry—this is normal.

2. Add Butter

Add the softened butter and continue mixing until the dough becomes soft and smooth.

3. First Rise

Cover and let the dough rest for about 30 minutes, or until it has doubled in size.

4. Shape the Rolls

Divide the dough into 12 equal pieces Roll each piece into a rope about 4 inches long. Let rest a few minutes (this makes shaping easier). Roll each into a triangle shape. Roll up into a crescent (croissant-style) shape.

5. Second Rise

Place on a baking sheet and let rise until doubled in size soft and slightly jiggly.

6. Bake

Preheat oven to 350°F. Brush tops with egg wash (1 egg + splash of milk). Bake for ~15 minutes, or until golden brown.

✨ Notes from my kitchen

-Dough too stiff? Add 1–2 tsp milk

-Want extra shine? Brush with butter after baking

-Letting dough rest between steps = softer rolls

-can be mixed by hand or in a stand mixer.