Brown Butter Crescent Rolls

Brown Butter Crescent Rolls

Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Bread, Breakfast
Misc Child Friendly, Freezable
Occasion Thanksgiving


  • 340 Grams bread flour
  • 20 Grams vital wheat gluten
  • 1/4 Tsp. salt
  • 30 Grams sugar
  • 100 Grams milk
  • 25 Grams browned butter
  • 12 Grams fresh yeast
  • 1 egg
  • 20 Grams browned butter (to brush them)
  • 1/2 An egg or 1 yolk (to brush them)


Dissolve yeast in warm milk and sugar and wait 10 minutes until it's foamy and bubbly.
Brown your butter now. Cut it into pieces and melt it on low heat. Once melted, keep warming until it's brown and starts smelling awesome. Don't stop whisking until you turn off the heat.
Set 25 grams of the butter aside.
Add cooled butter, egg and milk/yeast mixture to the flour and stir with a wooden spoon until a ball forms.
Let it rest for 5 minutes so the gluten develops and it's easier to knead it.
Turn dough to the counter. You won't need any flour. If you've never baked by hand and are scared that you cannot knead without a floured surface, grease the counter with oil instead. That will keep the rolls fluffy.
Knead for 5-10 minutes until you can shape the dough into a smooth, round ball which isn't sticky (it might be a little tacky, but not too much!)
Grease a bowl and place the ball there. Grease the surface of the ball too so it doesn't dry out. Cover with a damp towel and let it rise for 1-1:30 hours (depends on how warm your kitchen is)
Turn the dough into an oiled surface, make three rounds and brush them with the remaining 20 gr. of brown butter.
Cut each round into eight pieces as if you were cutting a cake. I don't know how to explain the crescent roll shaping to you in English, because it isn't my mother language, so I'm linking you to a helpful picture tutorial by Izzy @ Top it with Cinnamon. Link is below. Sorry I can't provide the info myself, but if I tried to explain it with my own words, I'd make it look difficult when it's actually super simple.
Once shaped, arrange them in two baking trays, leaving quite a lot of space between them because they rise a lot in the oven.
Brush with half an egg and leave them rise covered for 30 minutes.
Bake in a preheated oven at 200ºC for 12-15 minutes.
Once they're out of the oven, you may brush them with more butter to make them shiny.


You can see how to shape the crescents here.

They're tasty anyway if you don't brown the butter.

Try not to skip the vital wheat gluten part, specially if you're a begginer, because it makes kneading the dough a lot easier.

I suppose you can make these with a kitchen robot too, but I haven't tried.

These are 128732 times better lighty toasted, because the buttery flavor really shines that way.

These keep fresh 4-5 days stored in a linen bag. They are still edible (and yummy!) up to 2 weeks, but you'll have to toast them.

I strongly believe these freeze wonderfully, but I haven't tried yet.