Just made these 2-3 times already and they were a killer. A new recipe that I tried, which is pretty versatile, as you can add sweet filling or, like in the title, savory. I added gouda once, then also put in some finely sliced prosciutto.
If you’d like to keep it a vegetarian recipe, then stick to gouda (or another cheese of your choice). If not, add prosciutto / ham or something similar and thank me later 😉
It’s so tasty, you’ll need to bake few batches to make all your family members happy. It yields 16 pieces of “croissant like” small breads, but you’ll probably eat at least 4 of them hot from the oven, like I did.
Crescent Rolls with Gouda Ingredients
- 350 ml warm milk
- 30 grams of butter
- 7 grams of instant yeast (a small packet is usually 7 grams)
- 15 grams sugar (about a tablespoon). We don’t use it to make the bread too sweet, we’re just using it to activate the yeast.
- 550 grams of flour
- 12 grams salt
- some gouda (or dry mozzarella, parmesan, whatever you’d like to use)
- 1 egg
- some coarse salt (decoration)
How to Make the Crescent Rolls with Gouda
This is a bread like recipe, so we’ll need to knead properly and also prove two times. Just like with my famous easy white bread recipe, I’m all for working the least in the kitchen for the best results. So I’ll show you how I use my bread machine to deal with the kneading and proving.
Have done the recipe by manually kneading for 10 minutes and separately proving, it’s not a big deal, but, if you’d like to speed up the process, let’s get the shortcut 😉
- sift the flour TWICE. I hate to do it, as I’m a lazy cook, but it helps a lot.
- warm up the milk. Not scalding, we don’t want to kill the yeast, but warm, to activate it.
- melt the butter (it’s easier in the microwave, try 30 seconds and see how it works)
- put the milk in the bread machine with the butter in it, then add the yeast and sugar, flour and salt.
- set the bread machine to dough (usually about 1 hour and 45 minutes, 2 hours). We don’t bake in the bread machine.
- as soon as the kneading and proving are done, get the dough out and on a greased table shape it in a ball.
- roll it thinner (in approx. 20 inches circle)
- with the knife or the pizza cutter, cut in 16 triangles
- add the gouda filling on the base of each triangle, so that it doesn’t run out, when rolled.
- starting from the end (where you added the filling), gently start rolling the triangles from the bottom to the tip.
- slightly bend in a crescent shape (making sure the filling is secured inside)
- place a baking sheet on your pan and then the rolls on it (leave some room, they will fluff more)
- put a clean kitchen towel on top and leave for a second prove in a warm area (you can start the oven in the meantime for 400F).
- after 30-40 minutes the crescent rolls should be pretty big and fluffy.
- beat the egg and “paint” it on the top.
- if you want to really bring in some added texture and taste, you can put a sprinkle of coarse sea salt and some herbs. I added Italian herbs and my rolls tasted terrific
- bake for about 20 minutes and check if they are done. If not yet golden brown, leave for 5-7 minutes more.
As you get them out of the oven, please wait for 5 minutes to cool a little, so that you don’t burn your mouth like I did. Not easy to do, but advisable.
These crescent rolls with gouda are SO YUMMY, they’ll soon become the family’s favorites.