Soft Crescent Rolls

Delicate and tasty, these rolls are a nice substitute for croissants - not as much butter but still a treat - and less work. This recipe will make 32 small rolls suitable for breakfast or to serve with a main meal.Ingredients:

  • 7g sachet instant yeast (about 2 teaspoons)
  • 350ml milk (see note)
  • 70g sugar (1/3 cup)
  • 1 teaspoon salt
  • 125g softened butter (1/2 cup)
  • 2 eggs
  • 650g bread flour (about 4 1/4 cups)
  • extra melted butter for basting

Re milk: Use scalded milk that has been returned to room temperature or make up some full cream powdered milk. UHT milk won't need scalding.


  1. Mix all the ingredients together - except the extra butter - to form a dough.
  2. knead until the dough is smooth and silky, adding extra flour if it's too sticky to handle.
  3. cover and allow to proof for 2 hours or overnight in the fridge.
  4. line some biscuit trays with baking paper
  5. divide the dough into 4 and cover 3
  6. roll out one of the portions into a circle, about the thickness of pastry and cutting across the middle, divide into 8 triangles.
  7. baste with melted butter and roll each triangle into a crescent shape starting with the wider end
  8. place on a baking tray allowing for some spreading.
  9. repeat with the other three portions.
  10. allow to rise for 2 hours or until doubled.
  11. preheat your oven to moderate heat (180C)
  12. bake for about 15 to 20 minutes or until brown.
  13. while still hot, baste with some more melted butter - just because you can never have enough buttery goodness
  14. serve warm.


Dough portions may be frozen for another day - return to room temperature and proceed from step 6. If you need to keep the baked rolls, freeze on a tray before transferring to a plastic bag. Reheat from frozen or thawed in a slow oven.

I love these rolls. They are not too sweet but you could make them sweeter and add other flavourings or roll around a small piece of chocolate.