Just as buttery and golden as croissants – but faster and easier to make!
These homemade yogurt crescent rolls are the perfect balance of soft, fluffy, and lightly golden. Shaped like croissants but made without the complicated lamination process, they’re quick, foolproof, and incredibly delicious. Yogurt in the dough gives them extra tenderness, and they can be filled with cheese, jam, or enjoyed plain.
Homemade Yogurt Crescent Rolls Ingredients:
- 4 cups all-purpose flour (can mix white and whole wheat)
- 1 cup plain yogurt (preferably whole milk or homemade-style)
- 1/2 cup vegetable oil (or olive oil)
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 1/4 teaspoons dry yeast (or 0.7 oz fresh yeast)
- 1/2 cup warm milk (not hot)
- 1/2 cup shredded mozzarella or mild cheddar cheese (optional, for added softness and taste)
Instructions:
In a small bowl, mix 1/2 cup warm milk with 1 teaspoon sugar and 2¼ teaspoons dry yeast. Let it sit for about 10 minutes until it becomes foamy.
In a large mixing bowl, combine 4 cups all-purpose flour, 1 teaspoon salt, 1 cup plain yogurt, 1/2 cup vegetable oil, and 1 large egg. Add in the activated yeast mixture and stir until a dough starts to form.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. If it’s too sticky, add a little more flour; if it’s too dry, add a splash of milk.
Place the dough in a clean bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Punch down the dough and divide it in half. Roll each half into a circle about 1/4 inch thick. Cut each circle into 8 wedges, like pizza slices.
If desired, add a small spoonful of shredded cheese, jam, or chocolate chips at the wide end of each triangle. Roll each one from the wide end toward the point to form crescent shapes.
Place the rolls on the prepared baking sheet. If you like, brush the tops with a little beaten egg or milk for a shiny crust.
Bake for 15–20 minutes, or until the rolls are golden brown.
Let cool slightly and serve warm, or store in an airtight container for up to 3 days.
