Buttery Croissant-Style Crescent Rolls

Buttery Croissant-Style Crescent Rolls

Somewhere between pop-open and Parisian, you can make these tender and buttery croissant-style rolls pretty quickly. Borrowing the butter “cutting in” technique from classic American pie crust, this recipe shows you how to add a few lamination folds that build layers like croissants and yield something entirely new and delicious. In this place where pie crust meets croissants, you’ll discover some seriously good return-on-pastry-investments. This is a great place to start if you want “croissants” in a jiff or want to hone your lamination skills before leveling up to master the classic Parisian croissant.

4 hrs total time

45 mins active time


Makes 6



  • 8 oz cold butter
  • 1 tbsp (⅓ oz) instant dried yeast
  • 2 tbsp (1 fl oz) warm water


  • 2⅔ cups (14 oz) bread flour
  • 3 tbsp (1½ oz) white sugar
  • 2 tsp (⅓ oz) kosher salt
  • ⅔ cup (5.3 fl oz) iced water
  • 1 tbsp (½ fl oz) water

    for the egg wash

  • 1 large egg

    for the egg wash


  • 1Place the butter in the freezer for 10 minutes before slicing to ensure it’s super cold.
  • 2Mix the yeast and warm water together to form a paste and set aside. Blooming the yeast gives it a head start on the journey to fermentation.
  • 3Combine the flour, sugar, and salt. Mixing the dry ingredients together first ensures everything is evenly dispersed and there are no lumps or clumps.
  • 4Using a dough scraper, very thinly slice the butter. Dust each slice in the flour mixture to prevent it from sticking. Cut into thin strips and dust again with flour, then cut into fine dice. Add to the flour mixture and use your fingertips to rub it in until it resembles coarse crumbs. Using your fingertips will help the butter stay cold.
  • 5Make a well in the center and stir in the yeast and water. Mix until the dough just comes together—there will still be some dry mix left in the bowl, and that’s okay!
  • 6Keep your ruler handy! We’ve got to be precise here. Bring the dough together and turn it out onto a lightly floured surface. Flouring the counter prevents the dough from sticking and tearing. Press the dough into a 8-inch x 11-inch rectangle. Fold the dough into thirds.
  • 7Give the dough a quarter turn and roll into a 9-inch x 14-inch rectangle. Lightly brush away any excess flour before folding into thirds. Give it a quarter turn again.
  • 8Roll and fold again! Roll out into a 9-inch x 14-inch rectangle. Lightly brush away any excess flour before folding into thirds. This folding technique will give results similar to professional croissants.
  • 9Cover and let the dough rest in the refrigerator for at least 1 hour to overnight, this helps make it easier to roll out. Keeping the dough cold will also maintain the butter and flour layers.
  • 10Whisk the water and egg together. This will add color and shine to the croissants.
  • 11Place the dough on a lightly floured surface and gently press to flatten. Roll out evenly into a 13-inch square, using as little flour as possible. Brush away any excess flour. Trim the edges with a pizza cutter. Using a pizza cutter is ideal as it eliminates dragging or tearing.
  • 12Cut the dough into 4¼-inch wide rectangles then cut each piece diagonally into triangles. Brush away any excess flour.
  • 13Lightly mist the dough with water. This helps the croissant stick together and hold its shape. Starting from the base, roll into a croissant.
  • 14Line the roasting pan with parchment paper and place the croissants in the pan. Brush with the egg wash. Set the remaining egg wash aside.
  • 15Insert the wire rack into position 7. Place in the oven and start Autopilot. When notified, gently brush the croissants with the egg wash. Return to the oven and bake.
  • 16The croissants should be well browned and crisp. If not, give them a bit more.
  • 17Well done! You just mastered croissants.
  • 18From laminated dough to hundreds of light and flaky layers, learn how to make professional-level croissants and the cutest, crunchiest cinnamon croissant cereal at