Easy Crescent Rolls (Soft and Fluffy, One Hour Dough)
Soft and fluffy Homemade Crescent Rolls made with a quick one hour dough. Bake them plain or filled with ham and Gruyere for a bakery style treat.
Servings: 16 rolls
Calories: 120kcal
Ingredients
- 3 ½ cups bread flour
- 4 teaspoons sugar
- 4 teaspoons instant yeast
- 1 ¾ teaspoons kosher salt
- ½ cup water warmed to about 110°F
- ¾ cup milk warmed to about 110°F
- 3 tablespoons vegetable oil
Egg wash
- 1 large egg
- 1 tablespoon water
Optional filling
- 4 ounces ham very thinly sliced
- 6 ounces gruyere cheese cut into 8 batons
Instructions
- Measure all of the dry ingredients into the bowl of your stand mixer, or a large bowl if hand kneading.
- Heat milk and water to between 110°F and 115°F. Add 3 tablespoons of oil.
- Pour wet ingredients into dry ingredients and mix until you get a shaggy dough with no more dry flour at the bottom of the bowl.
- Place on the stand mixer and knead for 5 to 7 minutes or until dough is tacky but not sticky, adding up to 1 tablespoon more flour if sticking to the side of the bowl.
- Shape into a ball and place into a greased bowl. If hand kneading, knead for 6 to 8 minutes, using only a light dusting of flour if sticking to the work surface.
- Cover and place in your proofing oven or a warm spot in your kitchen for 15 to 20 minutes or until doubled in size.
- Roll dough out to a a circle about 12 to 15 inches across. Use a pizza cutter, or a knife, to cut into four pieces. Cut each quarter into 4 more pieces. You will end up with 16 wedges of dough.
- Place one piece of dough with the pointed end facing away from you. Roll the wider end towards the pointed and and stop with the end of the dough on the bottom.
- For ham and cheese crescent rolls: Use your fingers to flatten the wide end out a little more, place a thin piece of ham and a baton of cheese on top.Roll up with the cheese facing up and the end of the dough tucked under the bottom, stretching the dough if needed.
- Place finished rolls on a parchment paper lined baking sheet, eight rolls per pan. Cover and let rise for another 15 to 20 minutes. Preheat your oven to 350°F
- Brush risen crescent rolls with an egg wash consisting of one large egg whisked with 1 tablespoon of water.
- Bake at 350°F for 15 to 18 minutes or until golden brown.
- If desired, brush warm rolls with melted butter and sprinkle with flaky sea salt. Serve warm.
Video
Notes
- For best texture, keep dough slightly tacky but not sticky.
- Do not overbake or the rolls may dry out.
- Store in an airtight container and reheat before serving for best flavor and texture.
Nutrition
Calories: 120kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 264mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 0.4mg
