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Bread Machine Quick and Easy Crescent Rolls

Quick and Easy Crescent Rolls
Our simplified version of the croissant eliminates the need to roll in layers of butter, not to mention extra fat.
Yield 24 to 40 rolls



Medium Loaf (1 1/2-pound bread machine)

  • 3 cups all-purpose flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoon table salt
  • 1/2 cup water
  • 1/3 cup evaporated milk
  • 3 tablespoon butter
  • 1 large egg
  • Egg Wash: 1 egg and 1 tablespoon water; whisk together

Large Loaf (2-pound bread machine)

  • 5 cups all-purpose flour, divided
  • 2 (0.25oz) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/4 cup granulated sugar
  • 2 teaspoons table salt
  • 1 cup water
  • 3/4 cup evaporated milk
  • 1/4 cup butter
  • 1 large egg
  • Egg Wash: 1 egg and 1 tablespoon water; whisk together


  • Have liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients (except egg wash) in pan in the order recommended by manufacturer. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
    When kneading is complete, press STOP/CLEAR (do not let dough rise in machine), and proceed with next step.
  • Place dough in lightly oiled bowl and turn to grease top. Cover and refrigerate for 2 hours, then let dough sit on counter for 30-45 minutes. 
  • Turn dough onto lightly floured surface and knead about 6 times to release air bubbles. Divide into 3 equal parts. Roll each part into a 14-inch circle. With a sharp knife or pizza cutter, cut into 8 or 10 pie-shaped wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased cookie sheets, point side down, and curve into crescent shape. Cover; let rise until indentation remains after touching.
  • Preheat oven to 350°F.
  • Brush egg wash over crescent rolls . Bake for 15 to 18 minutes or until golden brown. Remove from cookie sheets and cool on wire rack.


Get Traditional Bread Making Method here.
Photo by Completely Delicious.

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