Pillsbury Crescent Rolls rely on bleached flour, palm oil, and artificial emulsifiers (DATEM) to create flaky layers, plus artificial flavors and preservatives for shelf stability. The DIY version uses organic butter lamination for superior flavor and eliminates all chemical additives while providing the same buttery, flaky texture.
Based on: Pillsbury Crescent Rolls
· Makes approximately 16 rolls (2 containers worth)
· Serving: 1 roll (28g)
Why This Recipe is Seed Oil Free
Commercial Pillsbury Crescent Rolls from Pillsbury often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic unbleached all-purpose flour
360g (about 3 cups) · King Arthur Organic Unbleached All-Purpose Flour
Provides structure without chemical bleaching agents that can create off-flavors
Organic grass-fed butter, cold
170g (about 3/4 cup or 1.5 sticks) · Organic Valley Cultured Butter, Unsalted
Creates the flaky laminated layers through folding technique, replacing palm oil with clean fat
Filtered water, cold
120ml (1/2 cup) · Filtered tap water
Hydrates flour and keeps dough workable without dissolving fat layers
Provides browning and slight sweetness, replacing refined white sugar and dextrose
Aluminum-free baking powder
8g (2 teaspoons) · Bob's Red Mill Aluminum-Free Baking Powder
Provides chemical leavening without metallic aftertaste from aluminum compounds
Sea salt
6g (1 teaspoon) · Redmond Real Salt
Enhances flavor and strengthens gluten structure without processed additives
Organic vanilla extract
3ml (1/2 teaspoon) · Simply Organic Pure Vanilla Extract
Replaces 'natural and artificial flavor' with clean vanilla notes
Instructions
Step 1. Mix the dry base: In a large mixing bowl, whisk together 360g organic flour, 8g baking powder, 6g sea salt, and 24g organic sugar until evenly distributed. The mineral-rich sea salt needs thorough mixing to prevent clumping. Create a well in the center of the dry ingredients.
Step 2. Prepare the liquid mixture: In a measuring cup, combine 120ml cold filtered water with 3ml organic vanilla extract. The cold temperature is critical for the lamination process – warm liquids will soften the butter prematurely and ruin the flaky texture.
Step 3. Form the initial dough: Pour the liquid mixture into the flour well and stir with a wooden spoon until a shaggy dough forms. Don't overmix – some dry bits are fine at this stage. The dough should hold together but not be smooth. Wrap in plastic and refrigerate for 30 minutes while you prepare the butter.
Step 4. Prepare butter block for lamination: Remove 170g cold organic butter from refrigerator and place between two sheets of parchment paper. Using a rolling pin, gently pound and roll the butter into a 15cm x 10cm rectangle about 6mm thick. The butter should be pliable but still cold – it should bend without breaking or melting. Return to refrigerator if it becomes too soft.
Step 5. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 30cm x 20cm rectangle. The dough should be about 3mm thick. If it springs back, let it rest 10 minutes and try again. Place the butter block on one half of the dough, leaving a 1cm border. Fold the other half over the butter and press edges to seal, creating a butter packet.
Step 6. First lamination turn: With the seam facing you, roll the butter-dough package into a 45cm x 15cm rectangle, working gently to avoid breaking through the dough. If butter breaks through, patch with a small piece of dough and chill 15 minutes. Fold the dough into thirds like a business letter (bottom third up, top third down). Wrap and chill 30 minutes. This is your first 'turn'.
Step 7. Second and third turns: Remove from refrigerator and repeat the rolling and folding process two more times, chilling 30 minutes between each turn. After the third turn, the dough will have 27 butter layers. Each turn multiplies the layers exponentially, creating the signature flakiness. The dough is now ready to shape.
Step 8. Shape the crescents: Roll the final dough into a 40cm x 30cm rectangle. Cut into 8 triangles (4cm base triangles), then cut each in half to make 16 smaller triangles with 6cm bases. Starting from the wide end, roll each triangle toward the point, stretching gently as you roll. Place on parchment-lined baking sheets with points tucked under, spacing 5cm apart.
Step 9. Final proof and bake: Let shaped crescents rest at room temperature for 45-60 minutes until slightly puffed – they won't double like yeasted dough. Preheat oven to 190°C (375°F). Brush tops lightly with melted butter if desired. Bake 12-15 minutes until golden brown and flaky. Internal temperature should reach 90°C. Cool on wire racks. Store in airtight container for up to 3 days or freeze for up to 2 months.
Storage
Store baked rolls in airtight container at room temperature for up to 3 days. For best texture, reheat in 160°C oven for 3-4 minutes. Unbaked shaped rolls can be frozen on baking sheets, then transferred to bags and frozen up to 2 months. Bake directly from frozen, adding 3-4 minutes to bake time.
Cost Comparison
Cost per serving (homemade)$0.18
Cost per serving (store-bought)$0.44
Savings59%
The upfront ingredient cost is higher, but you'll get many batches from each purchase. The organic butter accounts for most of the cost but delivers superior flavor and eliminates palm oil concerns.