Crescent recipe

Easter breakfast and snaking is a huge part of Easter celebrations and what better way to enjoy these than with crescent rolls. No, they are not croissants as they are smaller and less flaky. However, they are also buttery and sweet. Please make as many as possible to take you through the day as well as keep the children happy. You know how they will want something to munch on, even when no hungry! Yes, we have the solution…


  • 3 cups of floor
  • ¾ cup of warm milk
  • 1 egg
  • 4 tablespoons of butter
  • 1 tablespoon of yeast
  • 2 ½ tablespoons of sugar
  • 1 tablespoon of salt


  1. Prepare the crescent dough

Whip up the egg

Then put milk in the kneading bowl and add sugar to it followed by salt and yeast then mix.

Add the egg to the mixture then butter.

Then add flour to the mixture to make dough

When well kneaded, the dough should stretch without breaking

  • Divide and shape the crescent dough

Roll out the dough into a circle that is as thin as a chapatti.

Divide it into four equal parts and then further cut each quadrant into three equal parts

  • Fold the crescent rolls

Take each cut part and roll it starting from the wider side to the smaller one to form a croissant shape

Place the rolls on a non-stick baking tray or one lined with parchment paper

Cover it with cling film so it can rise

Let it sit for one hour until they puff to double size

Thereafter, brush the rolls with egg white to make them shiny and enable them get a golden brown colour when baked.

  • Bake

In a 180 C preheated oven, bake the crescents or dinner rolls for 20 minutes.

These can also spice up your lunch and dinner.

Enjoy your meal.


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