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Soft homemade crescent rolls topped with sesame, flax, and poppy seeds in a wicker basket
Inga

Soft Homemade Crescent Rolls

These Soft Homemade Crescent Rolls are light, fluffy, and beautifully layered with a tender homemade yeast dough. They are delicious served warm and can be enjoyed plain or filled with your favorite sweet or savory filling.

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Prep Time 10 minutes
Cook Time 20 minutes
Rising & Shaping Time 1 hour 30 minutes
Total Time 2 hours
Servings: 15
Course: Bread
Cuisine: European
Calories: 278
Ingredients Equipment Method Notes

Ingredients
  

For the Yeast Mixture

  • 1 cup warm water (240 ml)
  • 1 tbsp active dry yeast (9 g)
  • 1½ tsp granulated sugar
  • 1 tbsp all-purpose flour
For the Dough
  • 1½ cups warm milk (360 ml)
  • ½ cup sunflower or vegetable oil (120 ml)
  • 1 tbsp salt
  • 3 cups all-purpose flour, plus additional flour as needed
For Brushing
  • 2 tbsp water
  • 1 tbsp vegetable or sunflower oil
For Topping
  • Sesame seeds, as desired
  • Poppy seeds, as desired
  • Flax seeds, as desired

Equipment

  • 1 Large mixing bowl
  • 1 Whisk
  • 1 Measuring cups and spoons
  • 1 Rolling Pin
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Plastic wrap
  • 1 Clean kitchen towel
  • 1 Small bowl
  • 1 Pastry brush
  • 1 Wire cooling rack

Method
 

  1. Activate the yeast: Combine the warm water, sugar, active dry yeast, and 1 tablespoon flour in a large bowl. Whisk until combined and let stand for about 10 minutes, until foamy.
  2. Add the remaining liquids: Add the warm milk, oil, and salt to the activated yeast mixture and stir to combine.
  3. Make the dough: Add 3 cups of flour and begin mixing. Gradually add additional flour as needed until a soft, slightly tacky dough forms.
  4. Knead the dough: Knead until smooth, soft, and elastic. Avoid adding too much flour, as the dough should remain soft and pliable.
  5. First rise: Cover the bowl tightly with plastic wrap and place a clean kitchen towel over the top. Let the dough rise in a warm place for about 1 hour, or until doubled in size.
  6. Divide the dough: Transfer the risen dough to a lightly oiled work surface without kneading it again. Divide into 15 equal pieces and shape each piece into a ball.
  7. Shape the crescents: Stretch each dough ball slightly, then roll it into a long, thin oval with a rolling pin. Starting from one narrow end, roll tightly toward the opposite end. Place seam-side down and gently curve the ends into a crescent shape.
  8. Second rise: Arrange the shaped rolls on a parchment-lined baking sheet. Cover with a clean kitchen towel and let rise for 10-15 minutes, until slightly puffy.
  9. Brush and top: Mix the water and oil in a small bowl. Gently brush the tops of the rolls, then sprinkle with sesame, poppy, flax, or your preferred seeds.
  10. Bake: Bake in a preheated 340°F (170°C) oven for about 20 minutes, or until risen and evenly golden brown.
  11. Cool and serve: Transfer the rolls to a wire rack and allow them to cool for a few minutes. Serve warm or at room temperature.

Notes

  • The water and milk should be warm, not hot, to avoid damaging the yeast.
  • If the yeast does not become foamy after about 10 minutes, replace it before continuing.
  • Add flour gradually. The dough should remain soft and slightly tacky rather than stiff.
  • Using an oiled work surface instead of extra flour helps keep the rolls especially soft.
  • Roll each piece of dough thin to create more visible layers inside the baked rolls.
  • These rolls can be made plain or filled with cheese, jam, chocolate spread, or another sweet or savory filling.
  • For smaller rolls, divide the dough into approximately 30 portions instead of 15.
  • Baking time may vary slightly depending on the size of the rolls and your oven.