Name: Homemade Crescent Rolls with Walnuts
Prep time: 25 min
Total time: 520 min
Yield: makes 12 Crescent Rolls
Cuisine: Slovenian
Ingredients: 60 g milk (1/4 cup or 2.1 fl. oz.); 60 ml water (1/4 cup or 2.1 fl. oz.); 3 tbsp sugar; 1 tsp active dry yeast (5g) or 10g fresh yeast; 300 g all-purpose flour (2 1/2 cups or 10.6 oz); 1 egg; 40 g sour cream (8 tsp or 1.4 oz); 60 g butter, softened at room temperature (2.1 oz); 2 tbsp brown sugar (Muscavado "light brown"); 2 tbsp sugar; 45 g whipping cream (1.6 oz); 1 tbsp butter; 60 g chopped walnuts (or pecans) (1/2 cup or 2.1 oz); 25 g ground hazelnuts (1/4 cup); 1 tbsp chopped peeled almonds; 1 tbsp chopped cacao nibs; 1 egg

Homemade Crescent Rolls with Walnuts

Mmm, the scent of freshly baked homemade crescent rolls with walnuts for good morning and good day? YES PLEASE, where do I sign? These fantastic crescent rolls are so good. The neighbors might mistake your place with a bakery because when these are baking in the oven the aroma that spreads through your home is just incredible. They are filled with a wonderful, extremely tasty walnut filling. You can keep them in an airtight container for up to three days, but who are we kidding, we all know there’s no chance these will survive at your home for that amount of time, even better, make double. It’s true, yeasted crescent rolls aren’t made in under one hour, but they are well worth every minute spent in the kitchen, the result will be phenomenal and you will be able to add homemade crescent rolls to your culinary resume. Perfect for any day of the year. Great for birthday celebrations, for gatherings, breakfast or dessert. Also great for celebrating holidays with your friends and family. You can make these small or large. Sprinkle them with something sweet or not. The only thing that’s important is that you go and make them.

How to make homemade crescent rolls?

Milk and water - In this recipe we use a mixture of milk and water for the yeast mixture. That results in the dough being lighter and because the dough rises overnight in a fridge the water helps preventing the dough becoming sour.

Yeast - You can use both active dry yeast or fresh yeast. If you are using the latter, always double the amount of the active dry yeast.

All-purpose flour - Makes the dough light and soft. You can also use plain flour or 00 flour.

Sour cream - Sour cream helps making the crescent rolls soft and fresh for a longer period of time (for up to three days)

Butter - Makes this brioche dough super tasty, rich and buttery, which we all love.

Rolling the dough

The easiest way to roll the dough is when the dough is cold. Use a wooden rolling pin and always roll in one side only. That way the dough will stay even. Using a sharp knife or pizza cutter, divide the dough into 12 equal triangles.

Walnut filling and topping

These Homemade Crescent Rolls are filled with a lovely, rich, nutty filling. We recommend using Light Brown Muscavado sugar in this recipe, because it’s thick and the filling won’t be runny. You can replace the ground hazelnuts with ground almonds or even ground walnuts / pecans. The filling must be refrigerated for at least 4 hours or it will be too runny when filling the rolls.

Brush the crescent rolls with an egg wash to give them that beautiful golden color and shine. Optionally sprinkle with chopped almonds and cacao nibs or use other topping of your choosing. We also love pearl sugar or almond flakes.

Homemade Crescent Rolls with Walnuts

Homemade Crescent Rolls with Walnuts are soft and fluffy inside with a beautiful golden brown exterior and a crunchy cacao and almond topping, which is such a nice surprise. These yeasted rolls are perfect for celebrations, breakfast, Christmas morning, Easter and/or appetizers. If you love croissants, I bet you will love these too. Also, if you would like making similar Pain au Chocolat with homemade puff pastry, check the recipe here.

Ingredients

Crescent Rolls dough

60 g milk (1/4 cup or 2.1 fl. oz.)

60 ml water (1/4 cup or 2.1 fl. oz.)

3 tbsp sugar

1 tsp active dry yeast (5g) or 10g fresh yeast

300 g all-purpose flour (2 1/2 cups or 10.6 oz)

1 egg

40 g sour cream (8 tsp or 1.4 oz)

60 g butter, softened at room temperature (2.1 oz)

walnut filling

2 tbsp brown sugar (Muscavado "light brown")

2 tbsp sugar

45 g whipping cream (1.6 oz)

1 tbsp butter

60 g chopped walnuts (or pecans) (1/2 cup or 2.1 oz)

25 g ground hazelnuts (1/4 cup)

topping (optional)

1 tbsp chopped peeled almonds

1 tbsp chopped cacao nibs

1 egg

Tools and equipment

small bowl

large bowl

wooden spoon

stand mixer (optional)

saucepan

large baking sheet

parchment paper

METHOD

Yeast mixture

In a small bowl stir to combine milk, water, sugar and yeast. Set aside for about 5 minutes for the yeast to react.

Tip

Make sure the milk and water are lukewarm, not too hot or the yeast will die. The ideal temperature is about 34 °C / 93° F.
Knead

Add all-purpose flour and yeast mixture to a large bowl (or use a bowl of a stand mixer). Stir to combine using a wooden spoon. Add the egg, 1/2 tsp of salt and sour cream. Knead into a nice dough. Knead for about 3 - 5 minutes in a stand mixer, fitted with a kneading hook or for about 8 - 10 minutes on a lightly floured working surface. Then, add small cubes of butter at a time, letting each piece incorporate before adding the next. Knead into a nice, smooth and elastic dough.
First proofing

Place the dough in a bowl and cover with a kitchen cloth. Leave the dough to proof at room temperature for about 1 hour or until doubled in size. Then, turn the dough out on a lightly floured surface, knead for a few seconds, then return the dough to a bowl. Cover and refrigerate for at least 6 hours or overnight (up to 24 hours).

Tip

Make the walnut filling the same time and place it in the fridge as well.
walnut filling

Add brown sugar, white sugar, whipping cream and butter to a bowl. Place over medium-high heat and bring to a boil. Remove from the heat, stir in the chopped walnuts and ground hazelnuts. Let the mixture cool to room temperature, then place in the fridge for at least 4 hours or overnight.
Homemade Crescent Rolls with Walnuts

Remove the dough from the fridge. Turn out on a lightly floured surface and shape into a rectangle. Using a rolling pin, roll the dough into a 12 cm x 45 cm (5 inch x 18 inch) rectangle, thickness 3 mm / 0.12 inch. Keep your edges even and exact. Using a sharp knife or pizza cutter, cut the dough into 12 triangles, each measuring about 8 cm x 15 cm / 3 inch x 6 inch. Add one teaspoon of walnut filling to the wider part of the triange and roll into a crescent roll.
Second proofing

Place the crescent rolls on a baking sheet covered with parchment paper. Leave enough space between them to rise. Let them proof at room temperature for about 1 hour and 30 minutes or until doubled in size. Preheat your oven to 200°C / 390 °F.
Bake and Serve

Gently brush the proofed rolls with egg wash. Optionally sprinkle with a mixture of chopped almonds and cacao nibs. Lower the oven temperature to 190°C / 375°F. Place in the oven and bake for 15 minutes in convection oven or for about 20 minutes in a standard oven. Leave the baked crescent rolls to cool on a wire rack, then serve. Store in an airtight container for up to three days.