Some people may be more familiar with crescent rolls sold as premade, chilled dough. Premade crescent roll dough was first invented in the US during the 1960s by the Pillsbury Company, but there are plenty of variations of the pre-made dough all over the western world. You can customize it however you’d like—add more cheese or less; swap out ham for something else; add different spices or herbs—there are so many possibilities! This homemade crescent dough is a great substitute, however puff pastry can also be an alternative. What can replace crescent rolls? If there are no crescent rolls on hand, you can make them with pie dough or even frozen puff pastry. A similarity that crescent roll dough and croissant dough share is that both are yeasted (i.e., leavened with yeast). Ingredients

If you want extra buttery rolls, brush the top of the rolled-out dough with softened butter before cutting the dough into triangles and rolling into crescent shapes. Your friends and family are going to love these homemade crescent rolls! They truly make the whole meal- so soft and light! And everyone will be so impressed that you made them from scratch. Unbaked Croissant Dough– You can also use crescent dough or puff pastry dough that you shape into a croissant as seen in my pictures below. Note that crescent dough makes the best croffles with a fluffy inside like Liege waffles. On the other hand, puff pastry croffles are ultra crispy. Crescent rolls are also the starting point for plump, homemade Danish rolls with cream-cheese filling. They are also used in various recipes ranging from appetizers and casseroles to desserts. Start with heating milk and water. Unlike croissant dough that uses cold milk, crescent roll dough uses warm milk to activate the yeast.These guys are delicious straight from the oven slathered with butter. But they’re also good at room temperature. They added some leavening agents to the dough to make it rise better and developed an intricate laminating technique to make the dough rise into a flaky pastry. In-between layers of dough, layers of cold butter are used, which is how the croissant becomes so rich and buttery with each pastry flake melting on the tongue.

My favorite way to make croffle is to use my homemade puff pasty recipe or use crescent dough sheet. Allow me to make a puff pastry alternative, which I have frozen. It is critical to remember that crescent rolls are puffier and more flaky than the finished product. This is a great recipe for Pillsbury Puff Pastry. It’s as simple as baking without any proofs. Dufour frozen puff pastry is the best to get at the store. Puff pastry and phyllo dough are two completely different products, with significant differences in fat content and preparation. How long does a crescent roll last? The event takes place in a 24-hour period. Can you reheat frozen crescent rolls in the microwave? Croissants have a crescent-like, shape which is the main reason why they are confused with crescent rolls. But you can tell the difference between these two rolls if you look closer! Unbaked premade croissant dough cooked in a waffle iron. This is the best option to create flaky layers in the center of the croffles. Guys, one of these made some really yummy donuts… while the other was… not the best. Are you on the edge of your seat yet?These crescent rolls taste perfect as is, but if you’d like extra flavor, try adding your favorite herbs, fruit or nuts to the dough (or slather on homemade flavored butter instead). These are some of our favorite combinations.

Classic puff pastry and croissant dough differ primarily in two ways: puff pastry does not contain yeast, whereas croissant dough does. Both puff pastry and Croisette require only three single turns to make, whereas puff pastry necessitates five single turns and Croisette necessitates only three single turns. Baked croissants have visible layers and a flaky texture, while crescent rolls don’t have layers and look much smoother. FlavorDue to the ingredients used to make them, both crescent rolls and croissants contain a high number of calories. Since the puff pastry cronuts seemed to be too dense, I decided to try a few with less layers. So I just cut out one layer of puff pastry and fried that. It was better, but still kind of greasy while sort of undercooked in the center. No more store-bought crescent rolls! These can be made ahead of time, refrigerated or frozen. It’s so easy, buttery and fluffy!