Simple but delicious and beautiful homemade milk dough rolls… soft as pilow on the inside and crunchy and irresistible on the outside. Great as breakfast or dinner with some milk and butter, but they are the best as part of charcuterie board.
Short Photo Recipe
Homemade crescent rolls
Ingredients
Instructions
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- Activate the dry yeast by mixing it with 50 ml of warm water and leave for 10 min.
- In a mixing bowl, add sugar, salt, egg yolks, melted butter, oil and activated yeast to the flour.
- Start slowly mixing the ingredients with a standing mixer, gradually adding warm milk.
- The dough should be sticky and soft
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- When all the ingredients are combined and form a dough, transfer it to an oiled surface.
- Knead by hand for 5-10 minutes until the dough becomes elastic and shiny. If the dough is soft and sticky, use a spatula to form it into a ball and additionally oil the surface and your hands. Do not add flour. After a few minutes the dough will stop sticking.
- Place the finished dough in an oiled pan and cover with cling film.
Put it in a warm place to rise, at least 1 hour. -
- When the dough has doubled in volume, transfer it to an oiled surface.
- Divide it into four equal parts and shape each part into a ball.
- Roll out each ball of dough thinly and cut into 12 or 16 pieces, depending on how large rolls you want.
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- Wrap each strip of dough starting from the wider part towards the narrower.
- Coat the rolls with softened butter and sprinkle with seeds as desired.
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- If you want, instead of butter, you can coat the rolls with beaten egg yolk with some milk. Then the baked rolls will be shiny and the seeds will stick better.
- Bake them in a preheated oven for 25 minutes at 200°C or until they get a nice golden brown color.
- Immediately coat them with softened butter.
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- Enjoy the taste! :)
crescent-rolls,