These Homemade Crescent Rolls are made with orange zest and yogurt. The perfect breakfast or snack recipe for any day of the week. Shaped like a croissant but denser and easier to make, but just as delicious!
I love making breakfast a little bit fancier sometimes, from fluffy Pancakes to a tasty Italian Breakfast Cake.
Homemade Yogurt Crescent Rolls
Homemade Yogurt Crescent RollsSometimes my breakfast ideas turn into snack ideas. Why? Because the Italian dunks anything and everything into his morning cafe latte and to tell the truth I think somethings are just wasted that way.
He does not agree and swears he can tell the taste and the texture even if it has been dunked. I tend to disagree!
Although these Crescent Rolls were a big hit and I saw him grabbing one or two (or three or four) without a cafe latte in sight.
How to make Yogurt Crescent Rolls
- In a small bowl add the milk and sprinkle the yeast on top, let sit for 5 minutes then stir to combine.
- In the mixing 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 doubled in bulk.
- Roll the dough into a circle, cut into 8 more or less even triangles.
- Cut a slit in the triangle (as shown) and roll up, place on a parchment paper lined cookie.
- Cover with the tea towel and let rise one hour.
- Gently brush the crescent rolls with an egg wash and bake for about 20 minutes.
- Let cool then dust with icing sugar and serve!
Why do you make a slit in the dough?
A slit or incision is made in the dough because it helps remove tension, which helps make the yogurt spread better during the baking. In traditional crescent rolls it would be the butter.
Tips for making the best Crescent Rolls
- Make sure your milk isn’t too hot or too cold, the perfect temperature is between 100-105F.
- Make sure your yeast is active. In a small bowl add a 1/2 cup of water, sprinkle 1 1/2 teaspoons of yeast and a pinch of sugar over the top, stir it up, then let it stand for about 5 minutes.
- If the yeast is still active, it will dissolve completely into the water and the liquid will start bubbling. If not the yeast is dead and time for a new package.
- Make sure your oil, zest and egg are all room temperature. Remove any refrigerated ingredients at least 45 minutes before using from the fridge.
- Be sure to use whole fat yogurt, a vanilla yogurt is the best choice. You can substitute with greek yogurt although you may need to add an extra tablespoon of room temperature milk.
- Make sure to let the dough rise covered in a warm draft free room.
- When baked let the crescent rolls cool for 2-3 minutes then move them from the cookie sheet and place on a wire rack to cool.
How to know when they are done
The croissants will be done when they are a deep golden brown and they should sound hollow when tapped on the bottom.
An instant read thermometer will read 190°F at the centre of the crescent roll when done. If you find they are browning too quickly then cover the pan loosely with foil and continue baking.
How to store the crescent rolls
Store the cooled baked crescent rolls in an airtight container or bag. They will keep for up to three days at room temperature and up to a week in the fridge.
Can you freeze them?
They can be frozen once they are cooled completely. You could freeze them first on a cookie sheet then place them in a freezer safe bag or container.
Or you could freeze them in a freezer safe container in single layers separated by parchment paper. They will keep for up to a month in the freezer.
If you are looking to add a little something to breakfast or snack, I hope you enjoy these Yogurt Crescent Rolls. Happy New Year and best wishes to everyone!
Homemade Yogurt Crescent Rolls
Ingredients
- 3 1/3 tablespoons milk (lukewarm) (50 grams)
- 1 teaspoon active dry yeast
- 2 cups + 3 tablespoons all purpose flour (270 grams)
- 1/2 zest of half an orange*
- 1/4 teaspoon salt
- 1 large egg*
- 1/4 cup vanilla yogurt* (65 grams)
- 1 1/2 tablespoons vegetable oil (I use corn or sunflower)
- 1/4 cup granulated sugar (50 grams)
*Remove from fridge 45 minutes before using.
EXTRAS
- 1 egg*
- 1 tablespoon milk*
- 2-3 tablespoons powdered / 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 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!
Ha says
Hello, if you I want to make these without sugar, should I add the same amount (1/4cup) flour or just simply leave the sugar out?
Rosemary says
Hi Ha, just leave the sugar out, and if the dough is too wet then add a tablespoon at a time of flour until you have a smooth and elastic dough. Hope that helps.
Maria says
Great recipe. I tweaked it the second time to be salty by adding more salt and sprinkling coarse salt. My kids enjoyed it for both breakfast and snacks as the recipe easily can be doubled. Thank you
Rosemary says
Hi Maria, thanks so much, glad your kids liked it. Take care.
Michelle says
I assume you mean batter and not butter when you are talking about the reason for cutting the slit. I kept looking to see where the butter was in the recipe.
Rosemary says
Hi Michelle thanks it should actually be the yogurt in this case or any fat that is in a crescent roll or croissant. Thanks for noticing. Have a great week.
Joanna says
These are absolutely perfect, light and fluffy inside, with lots of natural orange flavor – I simply love them! Thank you sooo much for this recipe!
Rosemary says
Hi Joanna, thanks so much so glad you enjoyed them. Have a wonderful New Year!