Norwegian Crescent Breakfast Rolls


  • 2 1/4 tsp dry yeast
  • 200 ml warm water (1/2 cup + 1/3 cup)
  • 2 tsp sugar
  • 300g / 2 1/2 cups flour all purpose flour
  • 300g / 2 cups whole wheat flour (I used whole wheat flour from white hard wheat)
  • 1 1/2 tsp salt
  • 1/4 tsp baking powder
  • 200 ml warm milk (1/2 cup + 1/3 cup)
  • 4 tbsp oil
  • 1 lightly beaten egg, for glazing
  • poppy seeds, sesame seeds


  1. In a bowl, combine the yeast, warm water, and the sugar. Set aside for a few minutes.
  2. In another bowl, combine the flour, salt, and baking powder.
  3. Then add the warm milk and the oil to the yeast mixture.  Pour the wet ingredients into the flour mix and combine everything.  Knead the dough for 5 to 10 minutes.  Place it in a large, clean bowl and cover with a kitchen towel. Let the dough rise somewhere where it’s warm for about 30 minutes.
  4. Divide the dough in half.  Shape a ball out of each half and roll the dough balls out into big circles.  Cut the dough into 8 triangles like a pizza.  Roll each triangle into a croissant shape.  Start with the wide end and then roll it up.
  5. Place the rolls on a baking sheet lined with parchment paper.  Make sure the tip is underneath the roll.  Cover the rolls with a kitchen towel and let them rise for 30 minutes.  Preheat the oven to 200°C / 390°F.
  6. Brush the rolls with the egg and sprinkle poppy seeds and/or sesame seeds on them.  Bake them for 12 to 15 minutes.

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