I always have homemade butter rolls in my freezer. It’s very easy to make, and it’s kept perfectly in a zip lock bag for quite a long time.

These butter rolls are super soft and delicious, and definitely one of my favorite recipes I tend to make on and on and on.

Soft Crescent Butter Rolls

Photo: Natalie Levin

Soft Crescent Butter Rolls

Servings 12 butter rolls
Author Natalie


For the dough:

  • 350 grams (2 1/2 cups) all-purpose flour
  • 10 grams (2 tsp.) instant dry yeast
  • 125 ml. (1/2 cup) milk
  • 50 grams (1/4 cup) sugar
  • 1 large egg
  • 1 large egg yolk
  • 75 grams (1/3 cup) melted butter
  • 1 tsp. fine salt

For the filling:

  • 25 grams (2 tbsp.) soft butter
  • Freshly ground sea salt

For brushing and topping:

  • 1 egg white
  • Some sesame seeds


  1. In a bowl of an electric mixer with a dough hook put flour, yeast, milk, sugar, egg yolks, melted butter and salt and knead at low-medium speed for 10-12 minutes until the dough is uniform and slightly sticky.
  2. Transfer the dough to a lightly floured surface and form a ball shape.
  3. Place the dough in a slightly greased bowl, cover and let rise for about an hour or until the dough doubles in volume.
  4. Roll out the dough on a floured surface into a circle about 1-2 cm thick.
  5. Brush the dough circle with a thin layer of soft butter and sprinkle some sea salt.
  6. Cut into 12 triangles (like pizza), and roll each triangular shape to croissant.
  7. Place the rolls on a baking pan lined with baking paper, cover and let rise for about an hour or until the rolls have almost doubled their volume.
  8. Preheat oven to 170c degrees.
  9. Gently brush the rolls with some egg white and sprinkle sesame seeds.
  10. Bake for about 15-20 minutes or until the rolls are golden and set.
  11. Cool at room temperature and serve.

Recipe Notes

  • Keep the rolls in a sealed bag in the freezer for 2-3 weeks.
  • Instead of milk you can use water.
  • The rolls at their best when they are fresh, but also keep well frozen.
Soft Crescent Butter Rolls

Photo: Natalie Levin

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