Homemade Eggless Crescent Dough Recipes

Homemade crescent rolls are flaky, buttery and easier to make which are the perfect accompaniment to any holiday meal. The Thanksgiving break has begun and we are not planning to go anywhere in this cold weather. So to engage myself making something special for kiddos and some of them are on their request. Today I am herewith 2 versions of eggless crescent dough versions using regular dough and not the pastry version. So it is a quick and easy to handle butter here. Both are egg free versions which yields flaky rolls and just adjust the sugar and salt for the recipe requirement.

to make the dinner rolls and the second Heavy cream version for the savory mini bites (recipe next in Nitha Kitchen). Both turned out so good, In case if you don’t have cream or half and half just stick to the first version. Also refer notes for some tips before start baking. Happy Holidays to one and all.

Yields – 12 Rolls ( I usually double the recipe, use some for rolls and some for savory bites)

Eggless Crescent Dough Version I

Ingredients

All Purpose Flour – 1.5 Cup
Bread Flour – .5 Cup (Replace with All Purpose Flour)
Active Dry Yeast – 2 tsp (1.5tsp instant)
Sugar – 3 Tbsp (For savory recipes just use 1 Tbsp)
Salt – 1/2 tsp (for savory use 1 tsp)
Butter – 4 Tbsp, softened
Warm Water – 1/3 Cup + 1 Tbsp if needed
Warm Milk – 1/3 Cup
1- 2 Tbsp Melted Butter For Brushing

Method

• Warm the water in a cup, add 1 teaspoon sugar and dissolve yeast in it.
• Add butter, milk, salt, remaining sugar and flour (reserve 1 cup).
• Either use electric mixer or hand and beat until smooth.
• Stir in enough remaining flour to form a soft dough.
• Adjust the dough with 1 Tbsp water if needed.
• Turn onto a surface; knead until smooth and elastic say about 6-8 minutes (Pic 1).
• Place in a oil or butter greased bowl and cover with cling wrap.
• Let it rise in a warm place until doubled, about 1 hour.

• Punch dough down and roll into a 12-inch circle (Pic 2); cut the circle into 12 wedges as shown in picture above (Pic 3).
• Roll up wedges from the wide end and place point side down (Pic 4).
• Place in a parchment placed baking sheet with enough room for each roll say 2 inches apart.
• Cover and let rise in a warm place until doubled, about 30-40 minutes.
• Apply generous melted butter on each roll before start baking.
• Preheat oven to 350° F.
• Bake 10-12 minutes or until golden brown.
• Also again apply some melted butter once they are out from the oven.
• Remove the rolls from pans to wire racks.

Eggless Crescent Dough Version II

Yields : 12 Rolls

Ingredients

All Purpose Flour – 2 Cups
Heavy Cream – 1/4 Cup or Half and Half (if using half and half increase 1 tbsp butter)
Warm Water – 1/4 Cup Plus 1 or 2 Tbsp if needed for smooth dough
Unsalted Butter – 4 Plus 2 Tbsp melted and cooled slightly
Active Dry Yeast – 3/4 Tbsp
Sugar – 1 Tbsp to use the dough for savory recipes (for rolls use 3 Tbsp sugar)
Salt – 1 tsp

Method

• Warm water, heavy cream or half and half in a sauce pan.
• Add the 4 or 5 tbsp melted butter to it.
• Make sure the entire mixture is warm then add yeast and 1 teaspoon of the sugar.
• Either use hand held mixture or hand or stand mixer to mix the dough.
• Whisk the flour, remaining sugar (if using) and salt until combined.
• Now add the heavy cream or half and half mixture and mix until the dough comes together.
• Knead to soft and smooth slight sticky dough (if needed use the remaining 1-2 tbsp water) for about 6 minutes.
• Make the dough to form a round ball.
• Transfer the dough to a greased bowl, cover it and place in a warm temperature.
• Let it rise until double in size for about 1 hour.
• Later , Punch down the dough and roll into a 12-inch circle.
• If interested spread 2 tbsp softened butter over the dough and cut into 12 wedges as shown in step wise picture to make crescent rolls.
• Again make a second proof for 30-40 minutes.
• Brush each roll twice with the melted butter.
• Bake at 350 F for 12 – 15 minutes.

For Savory Recipes and Later Use

• The first rise dough can be refrigerated or kept in freezer for later use.
• The refrigerated dough should be baked within 24 hours.
• The frozen dough can stay for a long and thaw before use.
• Make your own flavor and filling for it.
• Also shape as you wish.
• Allow them to second rise for 30 – 40 minutes.
• Brush each roll twice with the melted butter.
• Bake as the recipe calls, for savory bites the temperature will be 375 F.
• Here is the picture of the savory spinach bites (recipe next) using the Heavy Cream frozen dough.

Notes

1. Do knead the dough to very soft and smooth texture to get perfect rolls.
2. I have mentioned plus some tbsp water since the flour varies from place to place.
3. Since its egg less version to get brown texture apply melted butter at least two times while dough proofing second time.
4. Instead of plain crescent rolls, add Italian herbs or spiced salt and Parmesan cheese with melted butter and apply over it.
5. Sugar is the main thing for the bread dough to get proof even for savory recipes, so don’t skip it.
6. I have mentioned Active Dry Yeast so if using instant yeast to convert as required.

Recipe Card

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Homemade Crescent Dough Recipes

Prep Time

20 mins

Cook Time

15 mins

Resting Time

1 hr 30 mins

Total Time

35 mins

 

Herecomes two versions of egg free crescent dough recipes !

Course: Main Course, Snack

Cuisine: American

Servings: 12 Rolls

Author: Sangeetha Priya

Ingredients

Regular Crescent Dough Recipe Version I

Ingredients

• All Purpose Flour - 1.5 Cup
• Bread Flour - .5 Cup (Replace with All Purpose Flour)
• Active Dry Yeast - 2 tsp
• Sugar - 3 Tbsp (For savory recipes just use 1 Tbsp)
• Salt - 1/2 tsp (for savory use 1 tsp)
• Butter - 4 Tbsp softened
• Warm Water - 1/3 Cup + 1 Tbsp if needed
• Warm Milk - 1/3 Cup
• 1- 2 Tbsp Melted Butter For Brushing

Heavy Cream Crescent Dough Recipe Version II

Ingredients

• All Purpose Flour - 2 Cups
• Heavy Cream - 1/4 Cup or Half and Half (if using half and half increase 1 tbsp butter)
• Warm Water - 1/4 Cup Plus 1 or 2 Tbsp if needed for smooth dough
• Unsalted Butter - 4 Plus 2 Tbsp melted and cooled slightly
• Dry Active Yeast - 3/4 Tbsp
• Sugar - 1 Tbsp to use the dough for savory recipes (for rolls use 3 Tbsp sugar)
• Salt - 1 tsp

Instructions

Regular Crescent Dough Recipe Version I

1. Warm the water in a cup, add 1 teaspoon sugar and dissolve yeast in it.
2. Add butter, milk, salt, remaining sugar and flour (reserve 1 cup).
3. Either use electric mixer or hand and beat until smooth.
4. Stir in enough remaining flour to form a soft dough.
5. Adjust the dough with 1 Tbsp water if needed.
6. Turn onto a surface; knead until smooth and elastic say about 6-8 minutes.
7. Place in a oil or butter greased bowl and cover with cling wrap.
8. Let it rise in a warm place until doubled, about 1 hour.
9. Punch dough down and roll into a 12-inch circle; cut the circle into 12 wedges as shown in picture below.
10. Roll up wedges from the wide end and place point side down.
11. Place in a parchment placed baking sheet with enough room for each roll say 2 inches apart.
12. Cover and let rise in a warm place until doubled, about 30-40 minutes.
13. Apply generous melted butter on each roll.
14. Preheat oven to 350° F.
15. Bake 10-12 minutes or until golden brown.
16. Also again apply some melted butter once they are out from the oven.
17. Remove the rolls from pans to wire racks.

Heavy Cream Crescent Dough Recipe Version II

1. Warm water, heavy cream or half and half in a sauce pan.
2. Add the 4 or 5 tbsp melted butter to it.
3. Make sure the entire mixture is warm then add yeast and 1 teaspoon of the sugar.
4. Either use hand held mixture or hand or stand mixer to mix the dough.
5. Whisk the flour, remaining sugar (if using) and salt until combined.
6. Now add the heavy cream or half and half mixture and mix until the dough comes together.
7. Knead to soft and smooth slight sticky dough (if needed use the remaining 1-2 tbsp water) for about 6 minutes.
8. Make the dough to form a round ball.
9. Transfer the dough to a greased bowl, cover it and place in a warm temperature.
10. Let it rise until double in size for about 1 hour.
11. Later , Punch down the dough and roll into a 12-inch circle.
12. If interested spread 2 tbsp softened butter over the dough and cut into 12 wedges as shown in step wise picture to make crescent rolls.
13. Again make a second proof for 30-40 minutes.
14. Brush each roll twice with the melted butter.
15. Bake at 350 F for 12 - 15 minutes.

For Savory Recipes and Later Use

1. The first rise dough can be refrigerated or kept in freezer for later use.

2. The refrigerated dough should be baked within 24 hours.

3. The frozen dough can stay for a long and thaw before use

4. Make your own flavor and filling for it.

5. Also shape as you wish.
6. Allow them to second raise for 30 - 40 minutes.
7. Brush each roll twice with the melted butter.

8. Bake as the recipe calls, for savory bites the temperature will be 375 F.

9. Here is the picture of the savory spinach bites (recipe next) using the frozen dough.

Recipe Notes

1. Do knead the dough to very soft and smooth texture to get perfect rolls.
2. I have mentioned plus some tbsp water since the flour varies from place to place.
3. Since its egg less version to get brown texture apply melted butter at least two times while dough proofing second time.
4. Instead of plain crescent rolls, add Italian herbs or spiced salt and Parmesan cheese with melted butter and apply over it.
5. Sugar is the main thing for the bread dough to get proof even for savory recipes, so don't skip it.
6. I have mentioned Active Dry Yeast so if using instant yeast to convert as required.