The lightest and fluffiest white dinner rolls couldn’t be easier to prepare!

Easy No-Knead Fairy Crescent Rolls | completelydelicious.com

Everyone needs a go-to roll recipe, especially one that’s easy to throw together. The rolls also have to be delicious, and go great with everything from a holiday roasted turkey to a simple weeknight soup. This right here is a recipe that meets those requirements, and then some.

These rolls have been handed down from my mom, and our family has been enjoying these little pillows of heaven for as long as I can remember. During the holiday season my mom makes them by the sheet pan and you’d be surprised at how quickly they all disappear.

Easy No-Knead Fairy Crescent Rolls | completelydelicious.com

Easy No-Knead Fairy Crescent Rolls | completelydelicious.com

I’m not sure where the name “fairy rolls” came from, but I assume it has to do with their light and fluffy texture. They are practically perfect.

But all that airiness doesn’t require any extra fuss. These rolls really are as easy as homemade gets. You don’t need to get a mixer involved and there’s no kneading. And they don’t even require much forethought. You can whip them up easy enough while you’ve got the rest of dinner going and have them done and on the table in no time at all!

Easy No-Knead Fairy Crescent Rolls | completelydelicious.com

Easy No-Knead Fairy Crescent Rolls | completelydelicious.com

Easy No-Knead Fairy Crescent Rolls | completelydelicious.com

Why yeast + baking powder?

Though not very common, this recipe calls for both yeast and baking powder to leaven the rolls. The baking powder helps give a quicker and higher rise than yeast alone. It also slightly improves the texture, resulting in a light and tender crumb.

Easy No-Knead Fairy Crescent Rolls | completelydelicious.com
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Fairy Rolls

Yield: 2 dozen rolls

The lightest and fluffiest white dinner rolls couldn't be easier to prepare!

Ingredients

  • 1 cup (237 ml) warm water
  • 2 1/4 teaspoon (1 envelope) active dry yeast
  • 1/2 cup (113 grams) unsalted butter, melted and cooled
  • 1/3 cup (66 grams) granulated sugar
  • 1 large egg
  • 4 cups (480 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • Additional butter, for brushing

Instructions

  1. Combine the water and yeast and allow to sit for five minutes.
  2. In a large bowl, combine the yeast mixture, butter, sugar and egg. Add the flour, baking powder, and salt and stir with a wooden spoon until just combined and comes together into a ball. Cover with a towel and allow to rise in a warm place for 30 minutes.
  3. Split the ball of dough into two equal pieces and put one half back in the bowl. Roll out the other half on a floured surface to about 12 inches in diameter. Cut into 12 equal triangles. Starting with the fat end, roll up each triangle and place in a buttered baking pan. Repeat with the other half of dough.
  4. Cover the baking pan with a towel and let rise for an additional 20-30 minutes. Meanwhile, preheat oven to 375 degrees F.
  5. Bake rolls until golden brown, about 20 minutes. Remove from the oven and then immediately brush with butter.
  6. Rolls will keep in an airtight container for up to 3 days.
http://www.completelydelicious.com/2014/11/fairy-rolls.html

Note: This recipe was originally published in January 2011. Photos have been updated and slight changes have been made to the wording of the recipe.

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36 Responses to Easy No-Knead Fairy Crescent Rolls

  1. Jessica Foreman says:

    These look yummy! I'm learning to bake yeast breads myself these days, and this seems like a great recipe to start with!

  2. Lo-mo says:

    Nice buns! These look great. I forsee rolling some chees up in these…perhaps some ham and a brushing of mustard! Love it!

  3. NicoleD says:

    Gorgeous! There's nothing like a tried and true mom recipe :)

  4. Joanna Jeffries says:

    Mmmmm…cannot WAIT to try this!

  5. Frieda says:

    Love the name of the rolls! I agree, nothing like a tried and true MOM recipe and for YOU to carry on the tradition!

  6. Victor says:

    There is nothing more delicious than rolls made by mom. Looks delicious!

  7. Jackie says:

    What a fabulous name for these! I love it. I've never really made crescent rolls before – are they like croissants?

    Jax x

  8. branda says:

    I also have troubles with yeast breads, but I'm going to try these this week. Have you tried them with whole wheat flour?

  9. Isabelle says:

    Gotta love fresh rolls that are foolproof, delicious and easy! I have a go-to recipe for dinner rolls, but I could see this becoming a new favourite, what with that whole no-knead thing. Thanks to you (and your mom) for sharing.

  10. Sarah@AlpinePoppy says:

    So so so yummy! I made these yesterday for dinner, my family was so impressed, to be honest, I was so impressed. I will make these again and again, thanks!

  11. [...] Recipe from Completely Delicious [...]

  12. Demeaus says:

    What kind of yeast are you using?

  13. Scott says:

    Made these for Easter 2012. They completely reminded me of the fairy rolls my grandmother used to make, however she would roll them and put them vertically in muffin tins to bake. I followed your recipe exactly and I cannot tell you enough how great they were. Thank you for this recipe.

  14. Jocelyn says:

    Looks easy enough even for a total kitchen klutz like me. I wonder if I could add cinnamon sugar inside it?

  15. di says:

    I wondering if I could have the full recipe as I cook for a crowd. These rolls look awesome.

  16. di says:

    Thank you some times double does not work, I was worried about yeast.

    Your reply is appreciated.

  17. Emily says:

    I made these today for Easter- my first experience with baking with yeast. They were fun to make and delicious- soft and light. I found myself sneaking a roll here and there throughout the day, too! Put the second half of dough in the fridge so that we can eat more tomorrow.

  18. Sues says:

    These are so adorable!

  19. Easy and totally yummy looking! Love these.

  20. These little babies look truly delicious! During Fall and Winter I’m all about a big, warm bowl of soup for dinner and these would be the perfect match! I have just one question: can I use the baking powder only or is yeast absolutely necessary?

    • Annalise says:

      While you can get away with making this recipe without the baking powder, it doesn’t quite work the other way around. I’d definitely use yeast. Sorry, hope this helps!

  21. Emily R says:

    These look so yummy! Can any of this be done beforehand? i.e. making the dough, rolling them out/etc. then putting in the fridge the night before you’re ready to bake them?

    • Annalise says:

      Yes, absolutely! Go ahead and do exactly what you just said – and put the shaped rolls in the fridge overnight. Bake them within 12 and let them come to room temperature for an hour before baking. And enjoy! :)

      • Emily R says:

        awesome, thanks! one more question.. should I let them rise the second time for 20-30 minutes before then refrigerating overnight, or does the second rise take place in the hour that they sit out and come to room temperature? (Sorry…first time baker with yeast over here)

      • Annalise says:

        They actually will do their rising in the fridge overnight and a little bit more as you bring them to room temp. I can’t wait to hear how they turn out, good luck!

  22. I want to lay on these rolls like a pillow. So fluffy and delicious!

  23. Flavia says:

    These are gorgeous and I love how easy they are to make. I’m definitely adding this to my holiday baking list. I think I’ll make them for our housewarming party too!

  24. Tiffany says:

    Annalise, help! I wanted to make these for Thanksgiving so I was doing a dry run and they didn’t raise. Any idea what I did wrong?

    • Annalise says:

      Oh dear! Have you checked to see that your yeast and baking powder haven’t expired? Also, be sure your water is warm but not too hot. If you want to be exact you can use a thermometer to measure the temp. It should be between 120-130 degrees. One last thing, if by chance you store your yeast in the freezer, make sure to bring it to room temperature before using. I hope this helps!

  25. Kathy Purcell says:

    do these rolls freeze well?

    • Annalise says:

      Yes! You can freeze baked rolls just fine. You can also freeze the shaped rolls before baking them. Then just let them thaw at room temperature for 2-3 hours before baking. Hope this helps!

  26. Emily R says:

    Made these for Thanksgiving and they were delicious! I rolled them out and formed them into the rolls, then popped them into the fridge overnight and baked the next day. Worked wonderfully! Can’t wait for an excuse to make them again. :)

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