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Homemade Crescent Rolls.
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5 from 6 votes

Flaky Buttery Homemade Crescent Rolls (Food Processor)

Homemade crescent rolls are not only incredibly flaky and buttery but also surprisingly easy to make, thanks to the help of a trusty food processor.
Prep Time10 minutes
Cook Time20 minutes
Resting and Proofing Time2 hours 30 minutes
Total Time3 hours
Course: Bread, Side Dish, Thanksgiving
Cuisine: American
Servings: 24 Crescent Rolls
Calories: 164kcal
Author: Chula King


  • Food Processor


  • 2 ½ cups plus 2 teaspoons (12.7 ounces)high protein all-purpose flour (See Tip 1)
  • 2 teaspoons granulated sugar
  • 1 teaspoon Kosher salt (See Tip 2)
  • 1 teaspoon baking powder
  • 2 teaspoons instant yeast
  • 1 ¼ cups (2 ½ sticks, 10 ounces) cold unsalted butter, cut into ½-inch cubes
  • 1 ½ cups (12 ounces) ricotta cheese (See Tip 3)


To Make the Dough

  • Add flour, sugar, Kosher salt, baking powder, and yeast to the bowl of a food processor fitted with a steel blade. Pulse process 5 to 6 times to combine the ingredients.
  • Add the butter. Pulse process until the butter is about the size of small peas, 7 to 8 times.
  • Add the ricotta cheese. Process until the dough comes together and clears the sides of the food processor bowl, around 20 seconds.
  • Turn the dough onto a floured surface and pat it into a rough rectangle, about 8 inches. Fold in half.
  • Sprinkle with flour and roll into a rectangle, approximately 10 inches by 16 inches. Starting with one of the short ends, fold into thirds, like a business letter.
  • Rotate the dough 90 degrees and turn it over. Sprinkle with flour and roll into a rectangle, approximately 10 inches by 16 inches. Fold into thirds. Cut the dough in half and wrap with plastic wrap. Refrigerate for at least 30 minutes. (See Tip 4)

To Form and Bake the Crescent Rolls

  • Remove one of the pieces of dough from the refrigerator about 30 minutes before forming.
  • Preheat the oven to 375°F.
  • Place the piece of dough on a floured surface. Roll into a 12 x 12-inch square, ⅛ inch thick. Cut the square in half with a pizza cutter and cut each half into three 4-inch strips. (See Tip 5)
  • Cut each of the strips in half diagonally to form two right triangles. Roll each triangle into a spiral toward the tip, starting at the wide end. Place the tip side down on a baking sheet. If desired, repeat with the remaining dough to make 24 rolls. (See Tip 6)
  • Cover the rolls and allow them to rise in a warm location until doubled in size, around 1 ½ to 2 hours. (See Tip 7)
  • Brush with an egg wash (one egg whisked with one tablespoon of water). Bake in a preheated 375°F oven for 20 to 25 minutes or until golden brown.
  • Yield: 24 crescent rolls.



  1. I used King Arthur unbleached all-purpose flour. 
  2. If using table salt, increase the amount to 1 ¼ teaspoons. If using salted butter, reduce the salt to ¾ teaspoon.
  3. I'm not a fan of store-bought ricotta cheese at all. However, the store-bought ricotta cheese worked brilliantly in this recipe with none of the yucky aftertaste. I used full-fat ricotta cheese, but you could use low-fat ricotta cheese.
  4. If desired, you can freeze the dough for up to a month. Allow to thaw overnight in the refrigerator before using. 
  5. The best way to ensure that the dough is of an even thickness is to use ⅛-inch rings on the ends of the rolling pin.
  6. If you don't want to bake all the rolls, you can freeze the formed and uncooked rolls in a freezer-safe container for up to a month.
  7. In the past, I've used Julia Child's technique for producing the perfect proofing environment - turn on an electric oven for exactly 1 minute and 45 seconds. However, I recently got a new oven with a proofing function built in! It heats the oven temperature to 100°F and maintains that temperature. Brilliant!


Calories: 164kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 112mg | Potassium: 59mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 365IU | Vitamin C: 0.003mg | Calcium: 44mg | Iron: 1mg