Buttery Crescent Roll Dough - From Scratch | Kitchenstagram
This homemade Buttery Crescent Roll Dough from scratch bring back the comforting taste of those classic store-bought rolls enjoyed at family get-togethers. These dough yields somewhere between soft dinner rolls and flaky pastries, with a tender interior and lightly crisp layers. The dough is carefully folded to create delicate layers of butter and pastry, giving it that signature flaky texture. Instead of yeast, this version relies on baking powder for lift, making the dough quicker and easier to prepare.
Ingredients needed for Crescent Roll Dough:
All-purpose flour: All-Purpose flour provides the right balance of strength and softness, giving the rolls structure without making them dense.
Baking Powder: Acts as the leavening agent, helping the dough rise and creating a light, airy texture.
Salt: Enhances overall flavour while keeping the rolls mildly sweet rather than savory.
Yogurt: Helps tenderize the dough by gently weaken gluten, resulting in a softer bite. Full-fat plain yogurt works best for richness and flavour. Add it gradually, as consistency can vary. Sour cream or buttermilk can be used as substitutes.
Butter: Essential for a soft, flaky interior and rich mouthfeel. It contributes to the delicate layers within the rolls.
Egg: Creates a glossy, golden finish on the surface once baked, adding visual appeal and light crispness.
Storage Tips:
The dough can be made ahead and kept in an airtight container in the refrigerator for up to two days. When ready, simply shape and bake as usual. You may also freezer the dough before shaping, thaw it overnight, then shape, proof and bake as directed.
Ingredients
4 cups All-purpose flour
2 cups Plain yogurt
2 tbsp Baking Powder
2 tsp Salt
3/4 cup Butter, softened
Preparation
- Step 1: In a large mixing bowl, whisk together flour, baking powder and salt.
- Step 2: Gradually add the yogurt and mix until a smooth dough is formed.
- Step 3: On a floured surface, roll the dough into an rectangle. Spread the softened butter over the dough. Fold the dough in thirds, like a letter, so that the dough is in 3 layers. Cover and place in the fridge to chill for a minimum of 30 minutes.
- Step 4: Repeat the rolling and buttering, and folding 2 more times chilling for 30 minutes in between. Then wrap the dough in plastic wrap and refrigerate for storing or freeze for long-term storage.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2
- Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.