Tender Yeast Crescent Rolls with Yogurt

I got to try these crescent rolls during my stay with my family. The dough was already kneaded and risen, waiting for me, and all I had to do was shape the rolls. A little baking time, waiting, breathing in the most wonderful aromas, shifting from foot to foot and peeking into the oven over and over, and… I could finally enjoy wonderfully tender, still-hot crescent rolls. They didn't even have time to cool down and they were already gone.

Tender yeast crescent rolls with yogurt

I filled them with homemade strawberry and blueberry jam. They would also taste great with Nutella or even with a dulce de leche-style caramel spread (masa krówkowa).

The best thing about them is that the dough rises in the fridge. So you can easily make it the night before and just bake the rolls in the morning. They will be perfect for a Sunday breakfast!

The original recipe used sour cream, but the crescent rolls my mom made were made with Greek yogurt. That makes them a bit lighter on calories.

Tender yeast crescent rolls with yogurt

Directions:

Put the yeast and sugar in a bowl and mix. Add the remaining ingredients except the jam and knead by hand or in a mixer for about 10 minutes (the dough should become elastic). Put the bowl in the fridge for at least 2 hours.

When the dough has doubled in size, take it out of the fridge and shape it into fist-sized balls. Roll out each ball and cut it into 8 triangles, then brush with beaten egg or milk. Put a teaspoon of jam on each triangle and roll up the crescents, starting from the wide side.

Preheat the oven to 180°C (350°F). Arrange the crescent rolls on a baking sheet lined with parchment paper, brush them again with beaten egg or milk and bake for about 20 minutes, or until nicely golden brown.

Enjoy!

Additional info:

This recipe makes rather small crescent rolls (although you can shape them in any size you like). If you like big, "proper" crescents, check out my recipe for butter crescent rolls.

Inspiration: Przepisownia