Soft Hungarian Kifli Rolls
Easy Crescent‑Shaped Yeast Bread
The aroma of soft Hungarian kifli rolls can transport me straight back to my great‑grandma’s tiny Galician kitchen—even though I never actually set foot there. She passed the recipe down to Grandma, Grandma passed the bent‑edge index card to Mom, and last week Mom slid it across my kitchen counter with a wink: “They’re basically the original crescent roll—just breadier and better.”
I mixed flour, milk, and a spoonful of yogurt like Grandma always did, rolled each triangle into a moon‑shaped curl, sprinkled caraway and coarse salt, and waited. Fifteen minutes later those golden, puffed crescents lined my cast‑iron skillet like soldiers at attention—and let me tell you, the first bite was soft bread heaven with a croissant‑meets‑dinner‑roll vibe.
Turns out kifli (or kipfel) have been beloved across Central Europe for centuries, inspiring the French croissant itself.
Whether you’re chasing family nostalgia or just want a no‑fail yeast roll for Sunday supper, this recipe turns pantry staples into warm, buttery bliss.
Table of Contents
- Why You’ll Love This Recipe
- Ingredient Notes
- Step‑by‑Step Instructions
- Pro Tips & Troubleshooting
- Serving Ideas
- Storage & Make‑Ahead
- FAQ
- Recipe Card (WP Recipe Maker)
- Join the Conversation!
Why You’ll Love These Kifli
- Soft yet sturdy: Bread‑like crumb perfect for soaking up soup.
- Quick rise: One main proof + short second rise.
- Everyday ingredients: Flour, milk, yogurt, oil—no fancy butter lamination.
- Versatile toppings: Classic caraway salt or sweet cinnamon‑sugar.
- Beginner‑friendly: Simple dough, forgiving texture, no special equipment.
Ingredient Notes
| Quantity | Ingredient | Purpose / Tips |
|---|---|---|
| 6 cups all‑purpose flour | Gives structure; sub 1–2 cups bread flour for chewier rolls. | |
| 3 tsp active dry yeast | Provides lift; instant works too (skip proof step). | |
| 1 Tbsp sugar | Feeds yeast, mild sweetness. | |
| 2 tsp salt | Flavor + gluten strength. | |
| 1¼ cup warm water (95 °F) | Hydrates dough. | |
| ¾ cup warm milk (95 °F) | Tender crumb. | |
| 3 oz plain yogurt | Adds tang & softness—traditional twist! | |
| ¼ cup vegetable oil | Moisture without heaviness. | |
| For topping | 1 egg white, coarse salt, 4 Tbsp melted butter, optional 1 tsp caraway seeds. |
Dairy swap: Use all water + 2 Tbsp extra oil for a dairy‑free version.
Step‑by‑Step Instructions
1. Make the Dough
- In mixer bowl, whisk flour, yeast, and sugar.
- Whisk warm water, milk, yogurt, and oil in a jug.
- Pour wet mix into dry; knead low 3 min.
- Add salt; knead medium 5 min. Dough should feel springy but not sticky.
- Rest 5 min; knead 5 min more for smooth finish.
2. First Rise
- Shape into a ball, cover, and rise 1 hour in warm draft‑free spot until doubled.
3. Shape the Crescents
- Divide dough in half; roll each to an 18‑inch circle.
- Slice into 8 wedges (a pizza wheel is perfect).
- Traditional tip: Snip a ½‑inch slit at the wide end—helps crescents curve tighter.
- Roll each wedge toward the point, forming a crescent; tuck tip underneath.
4. Second Rise & Bake
- Arrange crescents on parchment‑lined pan or cast‑iron skillet, point‑side down.
- Cover; rise 20 min while oven heats to 390 °F (200 °C).
- Brush with beaten egg white; sprinkle coarse salt & caraway.
- Bake 15–20 min until deep golden.
- Immediately brush with melted butter; cover pan 10 min to steam for ultra‑soft crust.
Pro Tips & Troubleshooting
- Dough too soft? Knead in 1–2 Tbsp flour.
- Dense rolls? Water/milk may have been too hot—aim for 95 °F.
- Uneven browning: Rotate pan halfway.
- Love sweeter bread? Add 2 Tbsp honey to dough.
- Curious about kipfel history? Check the detailed background on Wikipedia’s Kifli page. (en.wikipedia.org)
Serving Ideas
- Classic combo: Split a warm kifli and slather with salted butter—simple bliss.
- Soup dunker: Pair with my Hearty Homemade Chili for cold nights.
- Breakfast sandwich: Fill with scrambled eggs and bacon.
- Sweet treat: Skip the salt, glaze with honey butter, and serve alongside Homemade Cinnamon Rolls for brunch.
- Holiday basket: Tuck kifli next to Vintage Dinner Rolls for an old‑fashioned bread board.
Storage & Make‑Ahead
- Room temp: Airtight 3 days; rewarm 5 min at 300 °F.
- Freeze: Cool, bag, and freeze up to 2 months; thaw on counter.
- Overnight option: After shaping, refrigerate tray; next day rise 45 min, bake.
Frequently Asked Questions
Q1: Do these taste like croissants?
A: They share the crescent shape but not the flaky pastry layers; texture is closer to a soft dinner roll.
Q2: Can I stuff them?
A: Yes! Tuck a slice of cheese or ham inside before rolling for a savory surprise.
Q3: Why the yogurt?
A: It adds tenderness and a hint of tang, much like sour cream in Southern biscuits.
Call to Action
Bake a batch and tell me: are you sprinkling caraway or keeping them plain? Share photos on Facebook or Pinterest so our comfort‑food family can drool together!
