25 November 2013


Crescent rolls are one of my most favourite things to bake. These are commonly found in bakeries here, split down the middle and enjoyed with sweet or savoury fillings. The ingredients are simple, but the baked rolls are very fluffy, soft and delicious.

400 grams soft bread flour
250 ml warm water
100 ml oil
2 teaspoons instant dried yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon apple cider vinegar

Mix the yeast with the sugar in a small bowl, pour in the warm water and let it sit in a warm spot for about 15 minutes, to activate. Sift the flour, set about 100 grams aside and put the majority in a large bowl, make a well in the middle and pour in the yeast, oil, salt and apple cider vinegar. Stir vigorously with a wooden spoon until the dough starts to form, then knead with your hands for 5-10 minutes, gradually adding the flour you reserved, until you get a smooth and elastic dough that doesn't stick to your hands. Oil the bowl, oil the dough surface, cover with a kitchen towel and let it rise in a warm place for about an hour.
After an hour, knead the dough and let it rise for another 30 minutes, then knead it again on your counter (you do not need to flour your counter, the dough won't stick). Divide it into 10 equal pieces and shape each piece into a ball. Using a rolling pin, roll each piece into a irregular oval shape, then roll it up from one narrow end to the other, forming a crescent roll. Put the rolls on a baking sheet lined with baking paper, cover with a kitchen cloth and let them rise for another 30 minutes. Bake them in a preheated oven, at 200˚C (395˚F) for 20 minutes. If you wish, you can brush them with butter as soon as you take them out of the oven, for a soft crust.


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