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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
Regular Crescent Dough Recipe Version I
  • 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
  • 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
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.