Easy Crescent Rolls (In About One Hour)

If you have been searching for an Easy Crescent Rolls Recipe that actually feels doable on a weekday morning, this is the one. Made with my reliable one hour sandwich bread dough, these rolls bake up soft, fluffy, and golden in about an hour and taste way better than crescent rolls from a tube.

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These Easy Crescent Rolls came from my obsession with taking one great dough and making it do everything. I originally developed it for a quick white bread and then turned it into fluffy dinner rolls, so it only made sense to turn it into soft, homemade crescent rolls that anyone can pull off.

The true genius is that you can make two completely different rolls from the same dough. Keep them simple and buttery for dinner rolls, or fill them with ham and Gruyere cheese for something that will remind you of a fancy french croissant at brunch. Either way, you are working with a light, fluffy dough, with no laminated pastry, so the process is simple and stress free.

Why you'll love this recipe

• Fast - These rolls come together in about an hour from start to finish.
• Versatile - Make them plain or turn them into ham and cheese crescent rolls.
• Beginner friendly - Simple dough, simple shaping, and no special techniques means anyone can do this. My husband even made a few!
• Soft texture - Light, fluffy interior with a golden, tender crust.
• Holiday ready - Perfect for brunch spreads or dinner tables year round.

Soft, fluffy crescent rolls in about an hour that you can keep classic or turn into melty ham and Gruyere rolls, all with one easy, beginner friendly dough.

Ingredients & Substitutions

The photo below shows everything you need to make these easy crescent rolls. Let's highlight the key ingredients and how you can adjust them if needed.

• Bread flour - Gives the rolls structure and chew, but all purpose flour will work for a slightly softer result.
• Milk - Adds richness and softness. You can substitute with all water if needed, but the rolls will not be as tender, fluffy, or flavorful.
• Vegetable oil - Any neutral flavored liquid oil will work. Keeps the dough tender, also keeps rolls moist even at room temperature, unlike rolls made with butter. That being said, melted butter can be used for extra flavor.
• Instant yeast - Allows for a quick rise. Active dry yeast can be used, just allow a little extra time or proof in the warm milk and water until foamy.
• Gruyere cheese and ham (not pictured) - For the filled version, Swiss or provolone are great substitutes, and you can use thin sliced deli ham or even leftover baked ham.

See recipe card below for a full list of ingredients and measurements.

Variations

Once you have the base dough, there are so many ways to make it your own.

• Ham and Gruyere - Classic bakery style rolls with melty cheese and savory ham. For even more flavor, spread a little bit of Dijon mustard on the wide end before adding the ham and cheese.
• Garlic butter rolls - Brush with garlic butter before rolling and after baking for a savory finish.
• Toppings - Sprinkle with everything bagel seasoning, poppy seeds, or even cinnamon sugar before baking.

Quick Recipe Video

Step-by-Step Instructions

These easy crescent rolls come together quickly, but the video above, and the process photos below, will guide you every step of the way so you feel like I'm right there with you.

Step 1: Measure all of the dry ingredients into your stand mixer bowl or a large bowl if mixing by hand. Whisk

Step 2: Warm the milk and water to about 110°F to 115°F, then add the oil. 

Step 3: Pour the wet ingredients into the dry and mix until a shaggy dough forms with no dry flour left. 

Step 4: Knead the dough for 5 to 7 minutes (up to 8 minutes if hand kneading) or until it is tacky but not sticky, then shape into a ball and place in a greased bowl. If at three minutes the dough is still sticking to the sides of the bowl, add 1 tablespoon of flour.

Step 5: Cover and let rise in a warm spot for 15 to 20 minutes or until doubled in size. 

Step 6: Roll the dough into a circle about 12 to 15 inches across and cut into 16 wedges. 

Step 7: Roll each wedge from the wide end toward the tip to form crescent shapes, stretching the end of the dough so it is tucked on the bottom.

Step 8: For ham and Gruyere rolls, flatten the wide end slightly, add ham and cheese, and roll up. 

Step 9: Place on a parchment lined sheet pan, cover, and let rise for another 15 to 20 minutes. 

Step 10: Brush with egg wash.

Step 11: Bake at 350°F for 15 to 18 minutes until golden brown. 

Finish: Brush with melted butter and a sprinkle of flaky salt. Serve warm and watch them disappear.

Cynthia's Helpful Tips

• Warm liquids - Keep liquids between 110°F and 115°F, but no higher, so the yeast activates properly. An instant read thermometer is a big help, but if you don't have one "lukewarm" or "baby-bottle" temperature is what you are aiming for.
• Soft dough - The dough should feel tacky, but not sticky. When done kneading, it should not be sticking to the sides of the bowl or your hands if kneading. Add flour sparingly if at all.
• Roll correctly - Roll firmly but gently to get that classic crescent shape, and stretch the tip gently so that it ends up on the bottom of the roll.
• Even baking - Space rolls evenly so they bake uniformly. I prefer to place eight rolls per pan. See the above photo in the instructions.
• Golden finish - Don't skip the egg wash if you want a shiny, bakery style top.
• Be adventurous - If you master the simple shaping technique, why not tuck a little bit of fancy ham and cheese inside? These taste so much like the ham and Gruyere croissants I used to make every day at the bakery, but in a fraction of the time!

(note: the cheese melting out and crisping up on the pan is the whole point in my book, but if you want all the cheese to stay inside, wrap in the ham before rolling up your crescent roll.)

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