Mandarin cider served in a glass Holiday Mandarin Mulled Cider BBQ sauce Diavola pizza served Spicy BBQ Diavola Pizza Warm Bagna Cauda dip served in a fondue pot with fresh vegetables Classic Bagna Cauda with Winter Crudités Blueberry pretzel plated Soft Blueberry Pretzels with Cinnamon Sugar Savory meat and vegetable biscuits served Savory Meat and Vegetable Stuffed Biscuits Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash Mandarin cider served in a glass Holiday Mandarin Mulled Cider BBQ sauce Diavola pizza served Spicy BBQ Diavola Pizza Warm Bagna Cauda dip served in a fondue pot with fresh vegetables Classic Bagna Cauda with Winter Crudités Blueberry pretzel plated Soft Blueberry Pretzels with Cinnamon Sugar Savory meat and vegetable biscuits served Savory Meat and Vegetable Stuffed Biscuits Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash
Basket of freshly baked golden crescent rolls sprinkled with salt.
Freshly baked salted crescent rolls, soft and fluffy inside.

Homemade Buttery Crescent Rolls (Sós Kifli)

Author: Flavelo
Recipes Quick Meals Appetizers
The secret to the perfect 'kifli' isn't just the ingredients, but the shaping. Tightly rolling the thin triangle of dough creates layers within. As it bakes, steam pushes these layers apart, resulting in that signature pull-apart, cotton-soft interior we all crave.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 5 servings
🔥 Calories 260 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Rolling pin
  • Baking sheet with parchment
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Dissolve the sugar in the warm milk and sprinkle the yeast on top. Let it bloom (foam up) for 10 minutes.

Tip: Yeast loves 85-95°F (30-35°C). If the milk is too hot, it will kill the yeast.
2 ✓

Mix the flour and salt. Add the yeast mixture and the soft butter. Knead until you have a smooth, elastic dough (about 10 minutes).

Tip: Kneading develops the gluten structure needed to trap gas bubbles.
3 ✓

Cover and let rise in a warm place until doubled in size (about 45 minutes).

Tip: Keep it draft-free to prevent the dough from drying out.
4 ✓

Divide dough into balls, roll each into a circle, and cut into wedges (triangles). Stretch each triangle slightly and roll up tightly from the wide base to the tip.

Tip: The thinner you roll the dough and the more layers you create, the fluffier the interior.
5 ✓

Place on a baking sheet, brush with beaten egg, sprinkle with salt, and let rest for another 15 minutes.

Tip: This second rise is crucial for relaxing the dough after shaping.
6 ✓

Bake at 400°F (200°C) for 15-20 minutes until golden brown. Placing a pan of water in the bottom of the oven helps create a crispy crust.

Tip: Steam promotes a thin, crispy crust rather than a thick, tough one.

Recipe FAQ

Why are they dry and hard?
You overbaked them or the dough didn't have enough liquid. Soft bread requires good hydration.
Why did they crack?
You rolled them too tightly or didn't let them proof enough after shaping, so the sudden oven spring tore the crust.

Ingredients

  • 4 cups All-Purpose Flour, sifted
  • 1 packet (0.25 oz) Active Dry Yeast
  • 1 cup Warm Milk
  • 1 stick (4 oz) Unsalted Butter, softened
  • 1 tbsp Granulated Sugar
  • 1 tsp Salt (plus coarse salt for topping)
  • 1 large Egg (for wash)