Copycat Pillsbury Crescent Rolls
Recreate the magic of bakery-fresh crescent rolls at home with this delectable Copycat Pillsbury Crescent Rolls recipe! Tender, buttery, and perfectly flaky, these homemade crescent rolls rival their store-bought counterpart in both taste and texture. Made from scratch with simple pantry staples like all-purpose flour, instant yeast, and a touch of sugar, this recipe uses a straightforward kneading and rising process to ensure soft, airy crescents. Rolled into their iconic shape and baked to a golden perfection, these rolls are brushed with melted butter for an irresistible finish. Ideal for holiday meals, weeknight dinners, or as a side for your favorite soups or stews, these versatile crescent rolls are sure to become a staple in your baking repertoire. Perfect for fans of Pillsbury but looking for a made-from-scratch alternative!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 0.75 cup Whole milk
- 4 tablespoons Unsalted butter
- 1 large Egg
- 2 tablespoons Unsalted butter (for brushing)
Instructions
In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast.
In a small saucepan, heat the milk and butter over low heat until the butter is melted. Remove from heat and let the mixture cool to lukewarm (approximately 100-110°F).
Pour the milk and butter mixture into the dry ingredients. Add the egg and mix until a dough begins to form.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Once risen, punch down the dough and turn it out onto a floured surface. Roll the dough into a large circle, about 12 inches in diameter.
Using a sharp knife or pizza cutter, divide the circle into 8 equal wedges.
Starting at the wide end of each wedge, roll the dough up tightly into a crescent shape and place each roll onto a parchment-lined baking sheet, with the point tucked underneath.
Cover the rolls loosely with a clean kitchen towel and let rise for another 30 minutes, or until puffy.
Preheat your oven to 375°F (190°C).
Brush the tops of the rolls with melted butter, then bake for 10-12 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving. Optionally, brush with additional melted butter for extra flavor.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 324.2 g | 118% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 47.2 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 321 mg | 25% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
