Rich, buttery crescent rolls are super easy, and don’t require any elbow grease or a stand mixer to knead! An easy and simple bread recipe that is the perfect dinner roll any day.
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For the last week or so, I’ve been sick as a dog. Everyone I know has caught this darn cold, and it finally got to me and my toddler. My husband got sick just a week before, and I thought we would be in the clear after that because Greyson and I have that strong genetic immune system, but nope. We both got sick. That really bad kind of sick, too. With the fatigue and fevers and chesty coughs. Ugh.
But once I got my energy back, I went right back into the kitchen to make some ‘magic mama food’, you know, the food your mama makes while you’re sick and you suddenly feel like 75% better? And my poor, coughy husband and son both toddled out of bed once they smelled these crescent rolls in the oven. Thankfully, this recipe makes 32 soft, buttery rolls in a couple of hours, most of which is just waiting for the bread to rise.
These were perfect with my hot chai in the morning and the chicken soup I made for everyone later on. Sick mommy does not get a day off, especially with everyone else sick, too.
The texture of these rolls aren’t like croissants or the flaky rolls out of the pop-tube. They’re more like Sister Shubert, rich, yeast dinner rolls. In crescent form. These would seriously be good with a recipe of ‘sop up’ properties, like Beef Stew, country gravy, or Chimichurri. But they are especially, especially good with butter melted all over them.
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- 1¼ cup warm water
- 2¼ teaspoon (1 envelope) active dry yeast
- ½ cup (1 stick) unsalted butter, melted and cooled
- ⅓ cup granulated sugar
- 1 large egg
- 4 cups all purpose flour, extra for rolling
- ½ tsp baking powder
- 1 tsp kosher salt
- Extra butter for brushing
- In a large mixing bowl, gently stir together warm water, yeast, and a little bit of the sugar. Let sit for 10 minutes, until yeast smells strong and bubbles and froths up. After 10 minutes, whisk melted butter, sugar and egg into the yeast and water.
- In a separate medium bowl, sift together flour, salt and baking powder. Add the dry ingredients to the wet ingredients about a cup at a time, mixing well to incorporate the flour each time. The dough should no longer be sticky, at most slightly tacky. Shape dough into a ball, cover with a clean, dry tea towel or parchment paper, and let rise in a warm place for 30 minutes.
- Prepare 2 large baking sheets with parchment paper, sprayed with non-stick cooking or melted butter.
- Divide dough in half. Roll each half to be about ¼ inch thick circle or 12 inches in diameter. Cut out 16 triangles per dough half.
- Starting at the wide end, roll each triangle up to the small point. Place each roll on prepared baking sheets. Cover and let rise in warm place for 25-30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Bake rolls until golden, 15-20 minutes. Remove from oven and immediately brush with butter.
- Keep in an air tight container for up to 3 days.
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