Breakfast Crescent Rolls (Romanian cornuri simple)
These typical Romanian breakfast crescent rolls or cornuri simple are the fluffiest, best crescent rolls I've ever tasted!
Servings: 10
Calories: 267kcal
Ingredients
- 2 teaspoons active dry yeast (Note 2)
- 1 tablespoon granulated sugar
- 300 ml lukewarm water 10 fl.oz/ 1 ¼ cup
- 500 g all-purpose flour 1.1 lb / 4 cups + 2 tablespoons
- 4 tablespoons vegetable oil + 1-2 tablespoons for brushing
- 1 teaspoon fine sea salt
- 1 egg yolk
Instructions
Dough:
- Proof yeast: Sprinkle the active dry yeast in a bowl and mix it with the sugar and about 3 tablespoons of the already measured lukewarm water. Mix well and leave for about 5 minutes until foamy.
- Dough: Add the flour, the remaining water, 4 tablespoons of oil, and salt. Mix well and knead until the dough is elastic and doesn't stick too much to your hands anymore. The easiest way to do this is a stand mixer fitted with the paddle attachment. You can add 1 to 2 tablespoons of flour to the dough if it is still too sticky, but no more; the dough should be relatively soft.
- Let dough rise: Brush a clean bowl with a bit of oil and place the ball of dough inside. Cover the bowl with a clean kitchen cloth and let rise in a warm place for about 30 minutes or until nicely risen. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray with baking paper.
Form:
- Roll: Brush the working surface lightly with oil. Divide the dough into 10 pieces and form 10 balls. Flatten one ball with your palm and brush it with vegetable oil. Roll the piece of dough into a sausage and knot the sausage. Put aside and continue with the rest of the balls.
- Shape dough: Take the first knot you've made and flatten it with the rolling pin, giving it the form of pita bread, so broader at one end and narrower at the other end. Start rolling the dough into a sausage again, starting at the wider end. Give the sausage the form of a crescent and place it on the baking tray with the seam facing down. Continue with the remaining knots.
Bake:
- Egg wash: Mix 1 teaspoon water with the egg yolk. Brush the crescent rolls with them and set them aside for 10 minutes.
- Bake: Place in the preheated oven and bake for about 20-25 minutes or until nicely golden. Leave on the tray for 5 minutes, then transfer them to wire racks to cool. Cornuri can be served warm or cool.
- To refresh them the following day: brush them lightly with water and place them in the preheated oven at about 150 degrees Celsius/ 300 degrees Fahrenheit for about 5 minutes.
Notes
- I recommend using a kitchen scale when baking.
- You can also use 30 g/ 1 oz fresh yeast, which needs to be proofed just like the active dry yeast.
Or you can use instant dry yeast, which will be mixed with the flour, salt, and sugar before adding the water.
Nutrition
Serving: 1crescent roll | Calories: 267kcal | Carbohydrates: 40g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 18mg | Sodium: 215mg | Fiber: 2g | Sugar: 1g