Crescent rolls made from scratch are soft, buttery, and just slightly sweet—so much better than the canned variety. Recipe is easily halved or doubled for holiday meals.
I always scoff a bit and roll my eyes whenever that crescent roll commercial comes on television this time of year. Where the family is sitting at the table for a big holiday feast, and the two brothers are arguing over which one of them gets to eat the last canned crescent roll? Then the mom swoops in with an indulgent grin and another full basket of rolls, and then poof! Familial harmony is restored!
First of all, those little cans of rolls can be on the expensive side, especially when buying in quantity at $2-$3 each. And they only have eight rolls in the tube. Second of all, ain’t nobody I know only eats only one of those buttery, carbalicious chemical bombs. (Poor grammar intended.) I’m good for at least two of those things on a good willpower day–four on most other days.
SO, a family feast for (conservatively) 16 people, at two rolls a piece, equates to 32 crescent rolls needed. And that’s assuming that you plan to settle in to acting as Crescent Roll Police to ensure that no one at the table takes more than their allotted pair of rolls. If you don’t feel like policing portions during the holiday meal–and who does really?–throw in an extra can as a cushion, and we’re talking 5 cans of rolls to the tune of about $15 for the meal.
That’s also assuming you are not like me, with two teen boys and two more smaller boys that eat like teenagers, sidling up to the meal. According to that equation, I’d should probably bake 6 cans of rolls to ensure domestic harmony at the table.
Why in the world would I pay $15-$18 for the slight chance of having enough rolls for a big holiday meal, but only if I bring an extra wooden spoon to the table to smack the hands of the next person reaching for a third roll? Nope. Not happening.
Especially when for a little effort, I can bake the same amount of pillow soft, buttery homemade crescent rolls for a fraction of the cost of store bought tubes of dough. Homemade crescent rolls are a lot of fun and fairly easy to make. If you can muddle through a basic yeast bread recipe, then you can totally handle making crescent rolls.
The dough can be made by hand, but if you happen to have a stand mixer with a dough hook attachment, then assembling the dough takes very little effort at all. After the first rise, the dough is divided and shaped into large round balls. Those rounds are rolled into flat circles, cut into triangular wedges, brushed with butter, rolled into crescent shapes, and allowed to rise again. After the second rise, they’re brushed with more butter, then baked. Next thing you know, every bread lover in the house runs into the kitchen, drooling.
Man! If there is a more tantalizing smell than fresh bread baking in the oven, then I want to meet it. Homemade Crescent Rolls served warm from the oven are so soft and buttery, with just a touch of sweetness, that they may steal the thunder from the rest of the holiday meal. That’s all right with me. Just pass me another crescent rolls and I’ll be fine.
Oh! Homemade Crescent Rolls are easily made ahead of time and frozen to warm up when the need arises.
I’ve included make ahead instructions in the Notes portion of the printable recipe.