Homemade Yogurt Crescent Rolls
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Rising Time
3 hrs
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Total Time
3 hrs 35 mins
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Servings
8 crescents
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Calories
203 kcal
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Cuisine
Italian-American Fussion
Homemade Yogurt Crescent Rolls
Description
The dough starts by activating yeast in lukewarm milk, then mixing with flour, salt, orange zest, egg, yogurt, oil, and sugar. Kneading develops gluten for elasticity. The dough rises until doubled, then rolled out and divided into equal triangular pieces. Each triangle’s base is cut slightly before rolling to form a crescent shape. A second rise encourages a light texture. Baking until a deep golden brown and hollow sounding confirms doneness, with an internal temperature target of 190°F.
Orange zest adds a bright, fresh flavor, while the yogurt contributes moisture and tenderness. The dough's balance of ingredients creates flaky yet soft rolls with a mild sweetness and buttery aroma.
Baked crescent rolls can be glazed with an egg and milk wash before baking and finished with powdered sugar frosting, enhancing appearance and taste. They are suitable as a breakfast roll or snack.
The crescent rolls store well at room temperature for up to three days, can be refrigerated for a week, or frozen for up to a month. Proper proofing and avoiding overly hot milk help ensure yeast activity and dough rise.
Ingredients
- 3 1/3 tablespoons milk 50 grams, lukewarm
- 1 teaspoon active dry yeast
- 2 cups all-purpose flour 270 grams
- 1/2 orange zest of half
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup vanilla yogurt 65 grams
- 1 1/2 tablespoons vegetable oil corn or sunflower oil possible
- 1/4 cup granulated sugar (50 grams)
*Remove from fridge 45 minutes before using.
EXTRAS
- 1 egg
- 1 tablespoon milk
- 2-3 tablespoons powdered sugar aka icing sugar
Instructions
- In a small bowl add the lukewarm milk (temperature 100-105F (38-40C) and sprinkle the yeast on top, let sit for 5 minutes, then stir to combine.
- In the bowl of a stand up mixer whisk together the flour, salt and zest. Make a well in the middle and add the egg, yogurt, oil, sugar and yeast mixture and start to knead.
- Continue to knead for about 4-5 minutes or until the dough is smooth and compact and pulls away from the sides of the bowl.
- On a flat surface place the dough and form into a ball. Place the dough in a lightly oiled medium to large bowl, cover with plastic and a clean tea towel, place in a warm draft free area and let rise 2 hours or until doubled in bulk.
- Roll the dough into a circle (about 14x13 inches / 35x33 cm) cut into 8 more or less even triangles. Cut a slit in the bottom part of the triangle (as shown in the photo) pull the ends gently a little apart and roll up, place on a parchment paper lined cookie. Cover with the tea towel and let rise one hour.
- Pre-heat oven to 350F (180C).
EGG WASH
- In a small bowl beat the egg and 1 tablespoon of milk until well combined.
- Gently brush the crescent rolls with egg wash and bake for about 15-20 minutes. When done (see notes) let the crescents cool 2-3 minutes on the pan then move to a wire rack to cool completely. When cool dust with icing sugar and serve!
Notes
- Orange zest can be substituted with lemon or mandarin zest for a different citrus note.
- Greek yogurt may be used but may require adding an extra tablespoon of milk to achieve proper dough consistency.
- Milk temperature should be between 100-105°F to activate yeast without killing it.
- Rolls are done when they have a deep golden brown color and sound hollow when tapped; an internal temperature around 190°F confirms doneness.
- If rolls brown too quickly, loosely cover with foil and continue baking until done.
- Store cooled rolls in airtight containers for up to three days at room temperature or freeze for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8crescents
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 101mg | 4% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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