Ingredients
Method
- Mix the dough: In the bowl of a stand mixer, add 2 cups fine semolina, 2 cups all-purpose flour, 1 tsp salt, 2 tbsp sugar, and ½ cup plain yogurt. Add 2 large eggs, 1 tbsp active dry yeast, and 1 to 1.5 cups warm water. Incorporate 2 tbsp butter and 2 tbsp olive oil while kneading on medium speed for 8-10 minutes until smooth and elastic.
- First rise (bulk fermentation): Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let it rise until it doubles in volume-about 1-2 hours. The dough should be puffy and light.
- Divide the dough: Punch down the risen dough and divide it into three equal-sized balls. Cover with a damp towel.
- Shape into crescent rolls: Generously coat your work surface with olive oil. Press one dough ball into a large, thin circle. Spread a layer of softened butter on top. Slice into 8 equal triangles and roll each triangle from the wide base to the pointed tip to form a crescent shape.
- Second rise (final proof): Arrange the crescent rolls on a parchment-lined baking sheet. Cover loosely and let them rise until they double in volume-about 1-2 hours.
- Glaze and bake: Preheat oven to 340°F (170°C). Brush the tops of the rolls with 1 egg yolk mixed with a splash of milk. Bake for 15 minutes until golden brown.
- Cool and fill: Let the rolls cool slightly on the baking sheet, then transfer to a wire rack. Once cool enough to handle, slice open and fill with chocolate hazelnut spread, jam, or your favorite filling. Serve warm or at room temperature.
Notes
- Use fine semolina (fino) for the tender texture-don't substitute regular semolina
- Don't skip the yogurt-it keeps homemade crescent rolls soft and moist for days
- Be patient with the rises-double rises develop flavor and create light, airy rolls
- Use room temperature ingredients (eggs, yogurt, butter) for best results
- Oil your work surface generously-homemade crescent rolls dough is soft and sticky
- Brush generously with egg wash for beautiful golden-brown color
- For overnight rolls, refrigerate after shaping and proof in the morning
- Reheat leftover rolls in a 300°F oven for 5-10 minutes to restore warmth
- Don't skip the yogurt-it keeps homemade crescent rolls soft and moist for days
- Be patient with the rises-double rises develop flavor and create light, airy rolls
- Use room temperature ingredients (eggs, yogurt, butter) for best results
- Oil your work surface generously-homemade crescent rolls dough is soft and sticky
- Brush generously with egg wash for beautiful golden-brown color
- For overnight rolls, refrigerate after shaping and proof in the morning
- Reheat leftover rolls in a 300°F oven for 5-10 minutes to restore warmth