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Freshly baked, golden brown savoury crescent rolls in a basket, sprinkled with sea salt.
Soft and buttery homemade crescent rolls with a crispy crust, straight from the oven.

Homemade savoury crescent rolls (Kifli)

Author: Flavelo
Recipes Quick Meals Starters
The secret of the perfect kifli lies not in the ingredients, but in the shaping. The 'rolling up' technique, where the thinly rolled dough triangle is tightly wound, creates a layered structure within the dough. During baking, steam tries to escape these layers, pushing them slightly apart, giving us that characteristic fluffy crumb we all seek.
🕒 Prep Time 1 hr 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 5 servings
🔥 Calories 260 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Rolling pin
  • Baking tray with parchment
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Crumble the yeast into the lukewarm, sugary milk and let it bloom (froth) for 10 minutes.

Tip: Yeast fungi are most active at 30-35°C. If the milk is too hot (45°C+), you kill them, and the dough won't rise.
2 ✓

Mix the flour with the salt, add the bloomed yeast and the soft butter. Knead into a elastic, smooth dough (approx. 10 mins kneading).

Tip: Kneading develops the gluten network, which will be able to hold the gas bubbles created during proving.
3 ✓

Cover and prove in a warm place until doubled in size (approx. 45 mins).

Tip: A draught-free environment is important so the dough surface doesn't dry out (skinning), which hinders growth.
4 ✓

Divide the dough into smaller balls, roll them into circles, then cut into wedges (triangles). Stretch the triangles and, starting from the wider end, roll up tightly into a crescent shape.

Tip: The thinner you roll it and the more times you wind it, the flakier the inside will be.
5 ✓

Place on a baking tray, brush with beaten egg, sprinkle with salt, and let rest for another 15 minutes.

Tip: The second proving (resting) is essential for the dough structure to relax after shaping and fill with air again.
6 ✓

Bake in an oven preheated to 200°C (preferably with steam, e.g. a dish of water in the bottom of the oven) for 15-20 minutes until golden brown.

Tip: Steam helps the crescent roll crust be thin and crispy, not thick and hard.

Recipe FAQ

Why did it turn out dry and hard?
You overbaked it, or there was too little liquid in the dough. Yeast dough is 'thirsty', hydration is needed for a soft result.
Why did the side crack?
You rolled it too tightly, or didn't prove it enough after shaping, so the sudden steam pressure burst the crust.

Ingredients

  • 500 g Plain flour, sifted
  • 25 g Fresh yeast
  • 250 ml Lukewarm milk
  • 100 g Butter (room temperature, soft)
  • 1 tbsp Caster sugar
  • 1 tsp Salt (plus coarse salt for topping)
  • 1 pc Egg (for glazing)