Soft Crescent Rolls
Experience the delight of soft, fluffy crescent rolls made from a simple yeast dough. Perfect for sweet or savory fillings, or enjoyed plain, they elevate any brunch, breakfast, or cozy snack. Treat yourself to a warm, comforting bite!
Ingredients
- 250 ml warm milk
- 7 g active dry yeast
- 2 tsp sugar
- 1 tsp salt
- 50 g melted butter
- 1 large egg
- 500 g all-purpose flour added gradually
For brushing:
- 1 egg yolk
- 1-2 tsp milk
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Stir briefly and let it sit for 5–10 minutes until the mixture becomes foamy and bubbly on top.
- Add the melted butter, egg, and salt. Gradually incorporate the flour, mixing with a spoon or your hands until a soft, slightly tacky dough forms.
- Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until the dough becomes smooth and elastic. It should not stick to your hands.
- Place the dough into a lightly greased bowl, cover with a clean kitchen towel, and let rise for about 1 hour in a warm spot—until it doubles in size.
- Punch down the dough and divide it into 14–16 equal pieces (each around 60–70 g). Roll each piece into a triangle or oval shape. If desired, slice the wider end with a knife or lattice cutter for a decorative look.
- If using filling (jam, cheese, etc.), place a spoonful near the wide end. Roll up tightly toward the pointed end to form crescent shapes.
- Arrange the rolls on a baking sheet lined with parchment paper. Cover loosely with a towel and let rise again for 20–30 minutes until puffy.
- In a small bowl, whisk together the egg yolk and milk. Gently brush each roll with the mixture for a golden, shiny finish.
- Preheat the oven to 180°C / 350°F. Bake the rolls for 20–25 minutes, or until lightly golden and baked through.
- Remove from the oven and let cool slightly before serving. These are best warm but also delicious at room temperature—or reheated the next day.
Notes
Warm milk is key: Milk should be lukewarm (not hot!) to activate yeast properly.
Dough should be soft but not sticky: Don’t add all the flour at once; go gradually.
Second rise matters: After shaping, let rolls rest again before baking, improving fluffiness.
Egg wash for shine: Mix egg yolk with milk for that golden, glossy finish.
Optional but delicious: Caraway, sesame, or poppy seeds on top add visual and flavor appeal.
Filling tip: Don’t overfill to avoid leaks—1 teaspoon is usually enough.
Nutrition
Serving: 75gCalories: 179kcalCarbohydrates: 29gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 36mgSodium: 202mgPotassium: 78mgFiber: 1gSugar: 2gVitamin A: 155IUVitamin C: 0.001mgCalcium: 33mgIron: 2mg
Tried this recipe?Let us know how it was!