This recipe for Crescent Roll Garlic Bread is ready in 45 minutes, start to finish! A homemade, delicious and easy bread recipe.

Do you love freshly baked bread but don’t want to spend hours in the kitchen?! Um yeah, sign me up! Let’s welcome this recipe for Crescent Roll Garlic Bread to the chat 😉 I think you’ll be pleasantly surprised at how quick, easy and tasty this recipe is.

Instant Yeast

You must try this recipe using instant yeast. I use Fleischmann’s Bread Machine Yeast but you can use any type or brand of instant yeast. Also don’t be afraid to use yeast; all it wants is warm water, which can be accurately achieved by using a food thermometer. If you don’t have one, you might have to go rogue and determine by touch. The water should be slightly hotter than a baby’s bath water (aiming for 110 degrees Fahrenheit.

One Rise, for 10-15 Minutes

This recipe only requires one quick rise—about 10 to 15 minutes, depending on how warm your kitchen is. I place the pan on top of my stove while the oven is preheating so it gives off that toasty air. Overall the preparation time is about 20-25 minutes, the rising time another 10-15 minutes and baking time is 12-14 minutes. What this means for you is that you’ll have freshly baked garlic bread in under an hour!

Egg Free and Simple Ingredients

This recipe is completely eggless, making it perfect for those with egg allergies or anyone looking for a simple garlic bread option. Because it’s homemade, you can control the flavors, adding extra garlic or more herbs to suit your taste.

Fresh Garlic and Herbs for Maximum Flavor

While most garlic bread recipes rely solely on garlic butter, this one takes it up a notch. Along with fresh minced garlic, you’ll be adding a variety of dried herbs, like oregano and basil, to create a more complex flavor. This crescent roll garlic bread isn’t just a one-note dish y’all it’s bursting with layers of savory garlic and herby goodness.

How to Make the Best Crescent Roll Garlic Bread (with step by step photos)

Preheat oven to 400F and line a half sheet pan with parchment paper. Set aside.

Make the garlic butter by adding butter to a microwave safe small bowl, heating until melted. Then add your freshly diced garlic, garlic powder, basil, oregano, and sea salt. Stir to combine well with the butter. Set aside.

Using a one cup glass measuring cup, heat water in microwave until an instant read digital food thermometer reads about 115°F. Pour the water into the bowl of your stand mixer measure the temperature of the water again and make sure it is about 110F, add in your yeast and sugar. Gently mix to combine.

Wait a few minutes for the yeast to activate you will notice it is getting foamy and starting to fluff up a bit in the mixing bowl. If your yeast does not activate because the water was not hot enough or too hot, start over.

Once the yeast has activated and is foamy, add in your oil, sour cream and salt, and mix well with spoon.

Lastly, add in your flour. Stir until you get a shaggy dough then place the mixing bowl on the stand mixer.

Garlic bread homemade instant yeast recipe

Knead for about five minutes until it comes together to a smooth ball and passes the poke test. A.k.a. if you press your finger into it quickly, it should spring back where you pressed down.

Remove from mixing bowl and onto a clean countertop or flat surface and roll out into a large circle. It should be about 0.3 inches thick or less. About the same thickness as a naked iPhone 16. You’re welcome for that knowledge.

Spread the garlic butter evenly over the circle of dough.

Cut the dough like you would cut a pizza into triangles, I made 16 triangles (servings).

Roll each individual triangle up from the long end to the short end, and place on prepared baking sheet. Repeat process with all. Try to place the ‘tail’ end of the dough slightly under the crescent roll when placing on the pan, otherwise they tend to go rogue and have a mind of their own when baking.

Rise for 10-15 minutes in a warm area of your home (next to the oven works for me.)

Prepare the fake egg wash if desired by combining 2 teaspoons of milk and 1 teaspoon of oil in a small bowl, then brush over the tops of the crescent rolls with a pastry brush.

Bake for 12-14 minutes, until golden and internal temperature registers at 190F minimum. Serve warm 🙂

Things that helped in the kitchen for this recipe, and can help you too:

Food thermometer (amazon) to check the temperature of basically everything and anything. One of my most used and underrated kitchen tools.

17.25 X 12.25 inch USA half sheet Pan which can be found on amazon or occasionally HomeGoods stores.

A rolling pin, pick your preferred size. I find that the super long ones are more of a nuisance because they don’t fit in drawers properly, and bump everything on the counter as you roll things out.

Pastry Brush– Make your life easier (and feel like a real baker) and just invest in one! I prefer silicone bristles since it is more sanitary IMO.

As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 🙂

Crescent Roll Garlic Bread

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Ingredients

1 cup warm water at 110F for the yeast to activate
2 tablespoons instant yeast
1/3 cup avocado oil or canola
3 Tablespoons granulated sugar
1 tablespoon sour cream
1 teaspoon sea salt
3 1/2 cups all purpose flour

Garlic and Herb Butter

5 Tablespoons Butter, melted
2 Teaspoons Freshly pressed or diced garlic
1 Teaspoon Garlic powder
1/2 Teaspoon Basil
1/2 Teaspoon Oregano
1/2 teaspoon sea salt

Instructions

Preheat oven to 400F and line a half sheet pan with parchment paper. Set aside.
Make the garlic butter by adding butter to a microwave safe small bowl, heating until melted. Then add your freshly diced garlic, garlic powder, basil, oregano, and sea salt. Stir to combine well with the butter. Set aside.
Using a one cup glass measuring cup, heat water in microwave until an instant read digital food thermometer reads about 115°F. Pour the water into the bowl of your stand mixer measure the temperature of the water again and make sure it is about 110F, add in your yeast and sugar. Gently mix to combine.
Wait a few minutes for the yeast to activate you will notice it is getting foamy and starting to fluff up a bit in the mixing bowl. If your yeast does not activate because the water was not hot enough or too hot, start over.
Once the yeast has activated and is foamy, add in your oil, sour cream and salt, and mix well with spoon.
Lastly, add in your flour. Stir until you get a shaggy dough then place the mixing bowl on the stand mixer and knead for about five minutes until it comes together to a smooth ball and passes the poke test. A.k.a. if you press your finger into it quickly, it should spring back where you pressed down.
Remove from mixing bowl and onto a clean countertop or flat surface and roll out into a large circle. It should be about 0.3 inches thick or less. About the same thickness as a naked iPhone 16. You’re welcome for that knowledge.
Spread the garlic butter evenly over the circle of dough.
Cut the dough like you would cut a pizza into triangles, I made 16 triangles (servings).
Roll each individual triangle up from the long end to the short end, and place on prepared baking sheet. Repeat process with all. Try to place the ‘tail’ end of the dough slightly under the crescent roll when placing on the pan, otherwise they tend to go rogue and have a mind of their own when baking.
Rise for 10-15 minutes in a warm area of your home (next to the oven works for me.)
Prepare the fake egg wash if desired by combining 2 teaspoons of milk and 1 teaspoon of oil in a small bowl, then brush over the tops of the crescent rolls with a pastry brush. I reused my garlic butter bowl FYI to get all those extra flavors. You could always just brush the tops of the hot baked rolls with extra garlic butter if you don’t want to do the fake egg wash!
Bake for 12-14 minutes, until golden and internal temperature registers at 190F minimum. Serve warm 🙂