Crescent Rolls with Ham and Cheese

An easy yeast-dough which can be combined with many different fillings. This variant is based on a Norwegian horn-recipe. These small rolls are best when they're still warm - but don't eat them right out of the oven, or you will burn yourself.

Crescent Rolls with Ham and Cheese

Created on 2018-12-23

Inspired by Horn @ Damms Store Bakebok (3. opplag) (2004)

Recipe should yield this much: 16 rolls.

Estimated time needed: At least 119 minutes. At most 122 minutes.

Ingredients

200 g all-purpose flour
100 g butter
100 g milk
20 g yeast
16 slices ham
16 slices cheese
15 g egg One egg is about 50 g
2 tbsp suger
1 tsp salt

Scaling

Percent %
By ingredient

Timeline

Directions

⌛ Active time 2 minutes | Passive time 2 minutes

  • 100 g butter
  • 100 g milk

Melt butter in milk:

Use the microwave or a saucepan to melt the butter and heat the milk a little bit. We don't want the milk to become too hot, so stop the heating as soon as the butter is melted.

⌛ Active time 1 minutes

  • 20 g yeast

Add yeast:

When the milk is a little warm to touch, but not hot, add yeast to the milk and stir.

⌛ Active time 1 minutes | Passive time 1 minutes

  • 200 g all-purpose flour
  • 2 tbsp suger
  • 1 tsp salt

Mix dry ingredients:

Add the dry ingredients to a bowl. Use your kitchen machine bowl if you have one.

⌛ Active time 5 minutes

Mix and knead:

Add the milk mixture to the dry ingredients. Knead until smooth. If the dough is a bit sticky, add a little flour. If it's too dry, add a splash of milk.

⌛ Active time 1 minutes | Passive time 40 minutes

Proof:

Cover the bowl with a towel or plastic wrap, and leave the dough to proof for about 45 minutes.

⌛ Active time 10 minutes

  • 16 slices ham
  • 16 slices cheese

Shape the dough:

Divide the dough into two balls. Push one of them flat, then roll to a thin circle. Cut the circle into 8 triangles. Place one slice of ham and one slice of cheese on each of the triangles. Roll the triangles starting from the outside edge, towards the middle of the circle, one triagle at a time. Bend the edges a little, to get a rounder shape on the rolls. Place the shaped rolls onto a sheet of baking paper on a wire rack. Repeat with the second ball of dough after the first one.

⌛ Active time 1 minutes | Passive time 45 minutes

Second proof:

Let the shaped rolls proof for 45 minutes.

⌛ Active time 1 minutes

Preheat the oven:

A few minutes before the rolls are done proofing, turn on the oven to 180 ℃ (convection). You can use 200 ℃ if you don't have a convection oven.

⌛ Active time 1 minutes

  • 15 g egg | One egg is about 50 g

Eggwash:

Beat an egg in a bowl, and use a brush to coat the outside of the rolls with a thin layer of egg.

⌛ Active time 1 minutes | Passive time 10 minutes

Bake:

Bake the rolls in the oven for about 10 minutes, until the outside has a golden brown color.