These Homemade Crescent Rolls are perfect for any holiday dinner–and the dough is proofed in the instant pot!
Instant Pot crescent rolls are fluffy, golden morsels of yeast roll goodness–perfect for any holiday!
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My great-grandmother, or Nan-Nan, as we called her, was the dinner-roll-making-queen. Her soft, fluffy rolls were the star of every holiday meal.
Although she passed away when I was younger, and I never actually got her formal recipe, I’ve taken it upon myself to carry on the torch.
Frozen Rhodes rolls are common for holidays and special occasions, and they’re actually really good. But nothing takes the place of homemade fluffy dinner rolls!
I’ve been making homemade crescent rolls for my family for years, but I recently decided to try using my Instant Pot to proof the dough.
It worked like a charm, which is why I’m bringing you this easy crescent roll recipe today!
More Crowd-Pleasing Recipes for Your Holiday Dinner:
- Easy Pineapple Dressing
- Southern Green Beans
- Instant Pot Mashed Potatoes
- Leftover Turkey and Dumplings Casserole
Proofing Dough in the Instant Pot
To use the Instant Pot to rise your bread dough, you’ll start by combining all of the dough ingredients into the bowl of your stand mixer.
Use the dough hook to mix and knead for about 10 minutes.
Of course, you can always knead by hand as well, but I like to let the mixer do the work.
Next you’ll oil the insert pot of your Instant Pot–just enough to keep the dough from sticking.
Next, you’ll place the ball of dough into the insert pot, turning it to coat the dough with oil.
Then, place the lid onto the Insert Pot and select the Yogurt setting and allow the dough to proof for one hour.
The dough should roughly double in size during that time.
How to Make Instant Pot Crescent Rolls
It’s really easy to make these simple crescent rolls!
Ingredients You’ll Need:
- All-purpose flour
How to Make It:
Mix the dough. First, you’ll mix up the dough and knead it, then transfer it to the Instant Pot to rise.
Let dough double. Next you’ll let the dough double in size, using the Yogurt setting to help keep it warm. Then, punch it down and transfer it to a lightly-floured surface.
Roll, cut, and shape. Last, you’ll divide the dough in half. Take one half and roll it out into a circle. Smear the dough with softened butter and cut it into eight triangles.
Roll each triangle up, starting at the wide end, and curve slightly to form a crescent shape.
Repeat with the other half of the dough.
Second rise and bake. Place each roll in a greased baking pan. Allow the rolls to rise in the pan for about another 30-45 minutes.
Bake at 375F for about 12-15 minutes.
Once they’re out of the oven, I like to brush the hot tops with melted butter or rub a stick of butter over them.
Notes and Adaptations:
- If you want smaller rolls, you can divide the dough into more pieces.
- I typically use round cake pans or foil cake pans when baking these, but you can also use use a baking sheet. Space the rolls at least 2 inches apart to allow room to rise.
- 1 cup warm water
- 1 Tablespoon active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 6 Tablespoons butter, softened and divided
- 1 egg, at room temperature
- 3 1/4 cups all-purpose flour (or bread flour)
- Additional butter for spreading on top (approx 1-2 Tablespoons)
- Pour warm water into the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle yeast into the water, stirring gently. Add sugar and salt. Let stand for 3-5 minutes while the yeast begins to foam.
- Add in 2 TBSP softened butter and egg. Turn on the mixer to the lowest setting. While it is stirring, gradually add in the flour, allowing it to form a dough.
- Continue with the mixer on the lowest speed, kneading the dough for about 10 minutes. (you can also knead the dough by hand).
- Oil the bottom and sides of the insert pot of an Instant Pot. Place the ball of dough into the insert pot, turning to coat.
- Place the lid onto the Instant Pot and select the Yogurt button (use the "normal" level for the Yogurt setting). Allow the dough rise for one hour (it will double in size)
- Punch the dough down and transfer it to a lightly floured surface. Divide the dough in half. Use a rolling pin to roll one half into a circle. Smear 2 TBSP softened butter over the surface of the dough.
- Cut the circle into 8 triangles. Roll each triangle, starting at the wide end, into a crescent shape. Repeat with remaining half of dough, rolling and smearing with remaining 2 TBSP butter, then cutting and shaping.
- Preheat oven to 375F. Place the crescents into greased cake pans or on a greased baking sheet. Allow the rolls to rise in a warm place for about 30-45 minutes.
- Bake for about 12-15 minutes, or until golden-brown.
- Remove pans from oven and brush the hotrolls with melted butter or rub a stick of butter over the hot tops.
You can make smaller rolls by dividing the dough into more pieces.
Amount Per Serving Calories 156Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 25mgSodium 178mgCarbohydrates 23gFiber 1gSugar 3gProtein 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to pin this to your holiday board on Pinterest!