Homemade Crescent Rolls Stuffed with Goat Cheese

I often crave rolls, almost any kind. However, crescent rolls are my favorite, buttery and flaky. Although I like them so much, I don't make them well... tried it many times but it didn't work out. I recently asked Zokie, a Serbian lady who lives in Canada and unofficial queen of rolls, to give me the recipe for her top rolls. I made them and they were great, so I decided to share the recipe with you. This was also my pick for food blogger game FBI rukavice.

One more thing, you should always eat rolls the same day you made them, as they are not as good a day after. Some people swear they have recipe for rolls that can stay fresh for two, three days but I don't believe it.

You need:

3 1/2 cup (500g) flour
1 teaspoon instant dry yeast
Pinch of salt
100ml water
1 tablespoon sugar
1 cup plain yogurt
3 eggs
2 yolks

2 sticks of butter (226g), on room temperature and then beaten well

For filling: 3/4 cup creamy goat cheese


Steps:

In food processor mix flour with instant yeast and salt. If you use active dry yeast dissolve it beforehand in the warm water with sugar. When the yeast starts to bubble add it to the flour. Add eggs, yolks and yogurt. Mix everything together in food processor until the dough is smooth and soft. Make a ball from the dough, coat it with oil and move to a bowl. Cover it with plastic foil and let it rise for about 1 hour, until doubled in size.

Punch dough down and divide into 8 equal parts. Form them into balls. On a floured surface roll first ball into thin round shape, 15 inch in diameter, using a rolling pin. Using pastry brush or spatula spread beaten butter on top of the round dough. Repeat the process with the rest of dough balls, putting each dough layer on top of the previous one. Do not spread the butter on the last (top) dough layer. Stretch layered dough a little bit more using the rolling pin.

Using a sharp knife cut the round dough into 16 triangle slices. On each triangle put a teaspoon of goat cheese. Roll each triangle into crescent, starting from the outside edge. Place rolls on a baking sheet covered with parchment paper. Roll's tip should be tucked down and under the roll. You can brush tops of the rolls with egg whites and sprinkle with sesame seeds if you like. Let rolls rise for about 15-20 minutes covered with kitchen towel.

In the meantime, preheat the oven to 400F (200C).

Bake the rolls for 15-17 minutes, depending on the heat of the oven and size of rolls, until golden brown. Let them cool on baking sheet for 10 minutes, remove them to cooling rack to cool down further and they are ready to be served.

More rolls from my kitchen