Yogurt Crescent Rolls

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

Yield: 4 dozen (serving size: 1 roll)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 73
  • Calories from fat: 22%
  • Fat: 1.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.9g
  • Carbohydrate: 12.1g
  • Fiber: 0.4g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 55mg
  • Calcium: 0.0mg


  • 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. 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. 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. 3. Preheat oven to 375°.
  4. 4. Bake rolls at 375° for 10 minutes or until golden.
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