Yogurt Crescent Rolls

Make Ahead. Yogurt adds so much richness to these soft twirls you'll think you're eating buttery sour cream rolls.


4 dozen (serving size: 1 roll)

Recipe from

Oxmoor House

Nutritional Information

Calories 73
Caloriesfromfat 22 %
Fat 1.8 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.9 g
Carbohydrate 12.1 g
Fiber 0.4 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 55 mg
Calcium 0.0 mg


2 packages dry yeast (about 4 1/2 teaspoons)
1/2 cup warm water (105° to 115°)
5 1/4 cups all-purpose flour, divided
1/2 cup sugar
1/3 cup vegetable oil
1 teaspoon salt
1 (8-ounce) carton plain low-fat yogurt
1 large egg
1 large egg white
Butter-flavored cooking spray


1. Combine yeast and warm water; let stand 5 minutes. Combine yeast mixture, 2 cups flour, sugar, and next 5 ingredients in a mixing bowl; beat at medium speed of an electric mixer until smooth. Stir in 3 cups flour. Cover; chill 8 hours.

2. Sprinkle remaining 1/4 cup flour over work surface. Punch dough down; divide into fourths. Roll each fourth into a 10-inch circle on floured surface. Coat circles with cooking spray; cut each circle into 12 wedges. Roll up wedges, beginning at wide ends; place on baking sheets coated with cooking spray, point sides down. Cover; let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

3. Preheat oven to 375°.

4. Bake rolls at 375° for 10 minutes or until golden.