Crescent Rolls

Skip the canned tubes. These crescent rolls start in a bread machine that handles all the kneading and first rise, then you shape, proof, and bake them yourself. The result is softer, more buttery, and fresher than anything from a can.

Bread flour gives these rolls more structure and chew than all-purpose would. Combined with an egg yolk and softened butter worked into the dough, you get a tender crumb with just enough pull when you tear one apart.

The shaping is simple. Roll the dough into a round, brush with melted butter, cut into wedges, and roll each one up from the wide end. Curving the ends inward gives you that classic crescent shape. Press the pointed tip firmly so it doesn’t unroll during the second rise.

That second rise matters. Give the shaped rolls a full 20 to 30 minutes in a warm spot. They should look noticeably puffed before going into the oven. Under-proofed rolls come out dense instead of light and airy.

Kitchen Tips

• Use the bread machine’s dough setting only. Do not let the machine bake the rolls.
• Let dough rest after removing from the machine. It relaxes the gluten and makes rolling easier.
• Brush with melted butter before and after shaping for maximum flavor and a golden crust.
• Bake until just golden, about 8 to 10 minutes. Overbaking dries out yeast rolls this small.

Variations

• Sprinkle garlic powder and dried herbs on the buttered dough before cutting wedges.
• Add a strip of cheese or ham inside each wedge before rolling for stuffed crescents.
• Brush with an egg wash instead of butter for an even shinier, crustier top.