Soft Crescent Rolls – Homemade Pretzels Soft Easy Recipes
Let’s talk about soft crescent rolls—the kind that flake a little at the edges but feel like a cloud in the middle. These rolls aren’t just ‘nice to have’ on your table; they’re the reason people skip straight to the breadbasket. Bite into one warm, and you’ll wonder why we ever bought the canned ones.
I remember burning my fingertips trying to unravel one too soon as a kid—worth it every time. There’s something really satisfying about shaping them too. Kind of meditative, like folding tiny buttery sleeping bags.
This version? No complicated techniques. Just everyday ingredients, a little patience, and one warm oven. Whether you’re making these for a holiday, a slow Sunday, or just because your soup needs company, they never disappoint.
Servings: 12 rolls
Ingredients
- 500g all-purpose flour
- 7g instant yeast
- 50g sugar
- 1 tsp salt
- 1 egg
- 200ml warm milk
- 50g unsalted butter, softened
- 1 egg yolk (for brushing)
- 1 tbsp milk (for brushing)
Instructions
- In a mixing bowl, combine flour, yeast, sugar, and salt.
- In a separate bowl, whisk the egg with warm milk.
- Pour the egg mixture into the dry ingredients and mix.
- Add the softened butter and knead until the dough is smooth—about 10 minutes.
- Cover and let rise for 1 hour in a warm spot until doubled.
- Divide the dough into two balls. Roll each into a circle and cut into triangles like a pizza.
- Roll each triangle from the wide end to the tip, forming crescents.
- Place rolls on a baking sheet lined with parchment paper.
- Let rise for another 30 minutes. Preheat oven to 180°C (350°F).
- Mix egg yolk with 1 tbsp milk and brush over rolls.
- Bake for 15–20 minutes until golden brown. Cool slightly before serving.