I confess I’ve never made real croissants because they just take too long and there’s just too much butter involved! These little crescent rolls are a great alternative for those who are intimidated by the mindblowing amount of butter used and the long process involved in the making of original croissant dough. Anyway I got the recipe from an Instagram acquaintance, namely Müjgan. She is also a blog writer who is truly passionate about food. This is a recipe she shared on her blog recently and it was something I had to try on the spot! I will surely be making these rolls again and again… The only difference I made in Müjgan’s recipe was to cut down the amounts of the ingredients in half. If you’d like to check out her page to take a look at pictures showing the steps on how to make these rolls, just click here.
Oh and don’t worry! It takes much longer to write the steps on how to prepare these crescent rolls than it actually takes to make them! So let’s get on with it then…
- 100 gr yoghurt
- 100 ml milk
- ½ tbsp sugar
- ½ tsp salt
- 1 egg
- 350 gr flour
- 1 ½ tsp instant dry yeast (about 5-6 gr)
- 75 gr butter
- 100 gr grated kashar or other yellow cheese + white cheese or feta
- 1 extra egg for egg wash
- Nigella, sesame, or poppy seeds (optional)
Step by step method
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- The yoghurt, milk and egg you use for this recipe have to be at room temperature. Allow them to rest at room temperature for at least half an hour before you start working.
- Place yoghurt, milk and egg in a large mixing bowl, add sugar and salt and mix.
- Spare about 50 gr of the flour. Add the instant yeast to the remaining flour and gradually add this to the egg mixture while incorporating after each addition. Now add the rest of the flour. The dough should be smooth and soft but not sticky. After your dough has reached the desired consistency, cover bowl with a damp clean cloth and place in refrigerator. Leave to rest for about 1 hour.
- Meanwhile melt the butter and set aside to cool.
- Lightly dust your counter with flour, take dough from the fridge and divide into 8 equal sized pieces. Using a rolling pin, roll out each piece of dough into a disc of about 20-22 cm in diameter. Place first disc onto a large plate and brush surface with about 1 tbsp of the melted butter. Place a second disc of dough on top and repeat with the rest. Don’t brush the top dough with butter. Cover with a clean cloth or loosely fitted cling film and leave to rest in refrigerator for at least 30 minutes so that the butter can set.
- Now lightly dust your counter with flour and roll out the layers of dough into a single larger disc of about 40-45 cm in diameter.
- Use a pizza cutter or sharp knife to cut dough into 16 equal slices. Then make a slit of 1 cm in the middle of the wider part of each slice of dough. Now place a little bit of cheese right above the slit and roll dough into a crescent by gently pulling out from the two corners.
- Place crescent rolls onto a tray lined with baking paper. Let them rise uncovered until double in size. This should take about 1 hour. You can place the tray in your oven since it will provide a dark and draft-free environment for the dough to rise. Don’t forget to take the tray out when you start heating the oven.
- Once the crescent rolls have doubled in size brush them with egg wash and sprinkle with nigella seeds, sesame, or poppy seeds (this is optional, I prefer mine plain).
- Heat the oven to 175 C only 5 minutes in advance of baking time. Place tray in preheated oven and bake for 30-40 minutes, or until they turn a nice golden color.
- Place rolls onto a cooling rack once out of the oven. Serve warm. Once they reach room temperature, you can freeze them if they are not to be consumed the same day you bake them.