There are different ways to make crescent rolls. All of them are delicious. So we might as well give you options.
You can use Turkish delight, jam, marmalade, or make them salty with cottage cheese. You can sprinkle them with powdered sugar or you can coat them with scrambled eggs and make them shiny. It entirely depends on your mood.
So here’s how to make them.
150 grams margarine or a not full cup of sunflower oil
250 grams yogurt (Bulgarian yogurt is best for this) which you mix with half a teaspoon of baking soda
2 tablespoons sugar
1 teaspoon salt
a bit more than 500 grams flour
jam/marmalade/Turkish delight (~250 grams)/cottage cheese (~250 grams)
How to cook it:
Mix the margarine/oil with the sugar, egg, salt and yogurt. Grab a deep-dish tin and pour the flour in it. Make a sort of well in the flour and pour in the oily mix and with a wooden spoon or your hands start mixing it well. When it has a nice sheen put it in the fridge for about an hour.
After an hour take it out and cut it into about 6-8 balls and take 1 and put the others back in the fridge. Usually this much dough is enough for 2 baking tins.
Grab a rolling pin, sprinkle some flour on your working space and flatten the ball into a nice symmetrical circle. Cut the circle into 8 little triangles, put whatever you’ve chosen to use on the widest part of the triangle and roll it inwards.
After you’ve done this several times, if you want to give them a nice shine, scramble 1 full egg and 1 egg without yolk together and coat the rolls before putting them in the tin. If you wish to powder them with sugar skip this step.
Bake for about 25 minutes in a preheated oven at 180°.
If you haven’t applied the egg coating, you can sprinkle powdered sugar.