Crescent rolls
This simple and inexpensive crescent rolls recipe takes very little time, and the rolls are so tasty that they will disappear even more quickly than you made them. The listed ingredients give you 36 rolls of 20g each. The video details the steps of the recipe, and also shows how to store the rolls in a freezer for up to 3 months, so that you can always have a warm and fresh snack for unexpected guests. Try this recipe and you won’t be disappointed.
Ingredients
- Flour - 500g
- Water - 280g
- Yogurt - 180g
- Yeast - 20g (half a package)
- Salt - 10g (2 tsp)
- Sugar - 15g (1 tbsp)
- Oil - 30g (3 tbsp)
- Margarine spread - 60g
- Stick margarine - 60g
Instructions
- Dissolve the yeast in a few spoonfuls of water. Sift in the flour and set 4 spoonfuls of it aside. Add sugar, salt, water, oil and finally the dissolved yeast. Mix the ingredients by hand or with a wooden spoon and then work the dough well before adding any additional flour. Once the dough has been formed, gradually add the remaining flour and work the dough into a ball.
- Cover the dough and let it rest at room temperature for 45min.
- Divide the dough into 4 pieces of about 280g each.
- Form the balls and leave them covered for 10min
- Use the rolling pin to spread the dough into 25-28cm circle
- Use margarine to grease the discs and cut each of them them in 12 triangular pieces
- Roll the triangular pieces
- Place the rolls on the baking pan, cover and let them rise for 45min
- Place a morsel of stick margarine at each roll
- Place the baking pan in preheated oven for 10-12min
- If you want to obtain a soft crust, brush the hot rolls with a mixture of oil and margarine
Once the rolls cool off, you can pack them in a plastic bag and place them in the freezer. When you want to serve them, place them on a baking pan, spray them with some water and brush them with a mixture of oil and margarine. Toast the rolls for some 3-4min in an oven preheated to 250C
