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–+ servings

Kefir crescent rolls

Prep Time 30 minutes
Cook Time 40 minutes
Rising time 1 hour 15 minutes
Total Time 2 hours 25 minutes
Servings 32 pieces
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Ingredients

Dough

  • 800 g all-purpose flour
  • 7 g instant dry yeast
  • 1 tsp sugar
  • 2 tsp salt
  • 100 ml plain water Lukewarm.
  • 300 ml plain milk kefir Bring to room temperature before using.
  • 100 ml vegetable oil Use a mild-flavoured oil.
  • 2 eggs One whole egg and the other egg’s white go into the dough; save the yolk for brushing.

For brushing

  • 50 g butter Melt and cool; brush some on the dough and the rest on the rolls straight after baking.
  • 1 tbsp plain milk kefir Beaten with the reserved yolk.

You will need

  • Mixing bowls
  • Kitchen scale and measuring spoons
  • Measuring jug
  • Rolling pin
  • Knife or pizza cutter
  • Pastry brush
  • Baking trays and baking paper
  • Clean kitchen towel
  • Oven

Instructions

Make the dough

  • Mix the flour, instant yeast, sugar and salt in a large bowl.
  • In another bowl, mix one whole egg and the second egg’s white with the kefir, lukewarm water and oil. Save the remaining yolk for brushing.
  • Mix the dry ingredients into the wet ingredients a little at a time, then knead until the dough is smooth and elastic. If the dough feels stiff or dry, knead in a little extra kefir, 1 tablespoon at a time.
  • Cover the dough and let it rise for about 60 minutes, briefly kneading it twice during the rise. Wait until it has visibly expanded before shaping; allow longer if needed.

Shape and bake

  • Divide the dough into 4 equal portions, shape into balls and keep covered. Shape only enough rolls to fill one tray at a time.
  • Roll each ball into a circle about 0.5 cm thick. Brush with some of the melted, cooled butter, saving the rest for the baked rolls.
  • Cut each circle into 8 equal wedges. Roll each wedge from the wide edge to the point, then gently curve the ends into a crescent. Place on a tray lined with baking paper, leaving space between the rolls; the full batch makes 32 rolls.
  • Cover the shaped rolls and let each tray rise for about 15 minutes. Preheat the oven to 200°C (400°F), with the fan off.
  • Beat the reserved yolk with 1 tbsp kefir and brush it over the risen rolls, saving enough for the remaining rolls.
  • Bake one tray at a time for 15–20 minutes, taking the rolls out as soon as they are golden, even if they brown sooner. Brush them with the remaining melted butter as soon as they come out of the oven. Shape the next tray and let it rise while the first bakes; two batches need about 40 minutes of oven time.

Storage and safety

Let unfilled rolls cool, then seal in an airtight container and eat within 1 day at room temperature. For longer storage, seal and freeze for up to 2 weeks.