I mainly make the buttery crescent rolls when I need to fill a box with cookies for family or when I have leftover lard after making cracklings. The dough always turns out tender; it doesn’t require a mixer, just a large bowl and clean hands. I love that I don’t need eggs, and the taste of lard makes all the difference compared to butter versions. They go well with any denser jam, so it doesn't run out onto the tray.
Quick Info
Total time: 1 hour and 40 minutes (includes dough rising and baking)
Servings: 2 large trays (about 40-50 crescent rolls, depending on size)
Difficulty: medium
Ingredients
For the dough:
250 g lard (fresh pork)
250 g sour cream (at least 20%)
1 cube of fresh yeast (25 g)
1-2 packets of vanilla sugar (8-16 g in total)
Zest of 1 lemon (only the yellow part)
600 g all-purpose flour type 000 (may require a little more or less depending on the sour cream)
For the filling:
200 g jam or marmalade (plum, apricot, or quince; it’s important that it’s thick enough, not runny)
For finishing:
Powdered sugar (to sprinkle on top after baking)
Instructions
1. Take the lard and sour cream out of the fridge 10-15 minutes before use to soften them a bit.
2. In a large bowl, crumble the yeast with a teaspoon of vanilla sugar (if you have two packets, add the rest later) until it liquefies. There’s no need to activate the yeast separately; it works directly with this type of dough.
3. Add the lard, sour cream, the remaining vanilla sugar, and the grated lemon zest. Mix well with a spoon, then start adding the flour gradually.
4. Knead gently, just enough to bring the dough together. Don’t overwork it; the dough for buttery crescent rolls shouldn’t be very elastic. If it sticks too much, add a little more flour.
5. Leave the dough in the bowl, covered with plastic wrap or a kitchen towel, for 30-40 minutes in a warm place. It won’t rise much, but it’s important to let it relax and for the yeast to start working.
6. Divide the dough into 2 pieces. Dust the countertop with flour. Roll each piece out into thin sheets (about 3-4 mm thick). Cut each sheet into triangles (first into rectangles, then cut each rectangle in half diagonally).
7. Place a teaspoon of jam at the base of each triangle. Roll them up starting from the base towards the tip, giving them a slightly curved shape (optional).
8. Arrange the crescent rolls on a baking tray lined with parchment paper, leaving space between them. Preheat the oven to 180°C (350°F), middle rack.
9. Bake for 25-30 minutes or until they are lightly golden at the bottom. Don’t let them brown too much on top, or they will become brittle.
10. Remove them from the oven, and while they are still warm, roll them in powdered sugar or sprinkle powdered sugar over them using a sieve.
Why I make this recipe often
The dough with lard stays tender even after a few days. You can fill them with any jam, nuts, or Turkish delight, whatever I have left in the fridge. The crescent rolls keep well, don’t harden quickly, and can be made in advance when I have guests or need something for a packed lunch. Without eggs, I don’t worry about them drying out.
Tips and Variations
Tips
The dough shouldn’t be kneaded too much, or it will become tough.
If needed, add flour gradually – it depends on how thick the sour cream is.
If the jam is too runny, simmer it for 3-4 minutes on low heat to reduce it; otherwise, it will leak out of the crescent rolls.
The crescent rolls are easier to work with if the dough isn’t too warm. If it gets too soft, chill it in the fridge for 10 minutes.
Substitutions
Lard can be replaced with butter with at least 80% fat, but the texture will be slightly different, not as tender.
Fresh yeast – you can use 7 g of dry yeast (one packet).
Vanilla sugar – can be replaced with vanilla extract, but some of the typical flavor will be lost.
Variations
Nut filling: mix ground walnuts with powdered sugar and a little lemon zest.
Chopped Turkish delight for a more traditional touch.
Jams with fruit pieces for added texture.
For a more tangy flavor, use plum butter or currant jam.
Serving Ideas
With coffee or tea as a dessert.
In a box for long trips or picnics; they hold up well.
They can be part of cookie platters for holidays or birthdays.
Frequently Asked Questions
Can I freeze them?
Yes, both raw (shaped and placed on a tray) and baked. When thawing, baked ones just need to be left at room temperature; raw ones can be baked directly from the freezer by adding 5 minutes to the baking time.
Can the dough be made a day in advance?
Yes, kept in the fridge, covered, it’s perfectly fine. It rolls out even easier when cold.
What jam goes best with them?
I’ve had the best results with thicker jams: plum, apricot, or quince. Traditional marmalade is also suitable.
Can I make the recipe without yeast?
Without yeast, they turn out differently, less tender and more compact. You can try with a little baking powder (7 g), but the texture will change.
Can they be made without vanilla sugar?
Yes, but I recommend adding at least a little lemon or vanilla flavor; otherwise, the dough will turn out a bit bland.
Nutritional Values
One serving (about 2-3 crescent rolls, 50 g total):
Calories: 250 kcal
Protein: 3 g
Fat: 16 g
Carbohydrates: 23 g
The crescent rolls have a high fat content due to the lard and sour cream, plus carbohydrates from the flour and jam. They are an energy-dense dessert.
Storage and Reheating
They keep well for 5-7 days at room temperature in a cardboard or metal box, with parchment paper between layers. If they sit longer, they can become soggy or hard at the edges – they can be left out for 1-2 hours or microwaved for a few seconds to regain their texture. Cold crescent rolls from the fridge will harden but return to their original texture if allowed to reach room temperature.
Quick Info
Total time: 1 hour and 40 minutes (includes dough rising and baking)
Servings: 2 large trays (about 40-50 crescent rolls, depending on size)
Difficulty: medium
Ingredients
For the dough:
250 g lard (fresh pork)
250 g sour cream (at least 20%)
1 cube of fresh yeast (25 g)
1-2 packets of vanilla sugar (8-16 g in total)
Zest of 1 lemon (only the yellow part)
600 g all-purpose flour type 000 (may require a little more or less depending on the sour cream)
For the filling:
200 g jam or marmalade (plum, apricot, or quince; it’s important that it’s thick enough, not runny)
For finishing:
Powdered sugar (to sprinkle on top after baking)
Instructions
1. Take the lard and sour cream out of the fridge 10-15 minutes before use to soften them a bit.
2. In a large bowl, crumble the yeast with a teaspoon of vanilla sugar (if you have two packets, add the rest later) until it liquefies. There’s no need to activate the yeast separately; it works directly with this type of dough.
3. Add the lard, sour cream, the remaining vanilla sugar, and the grated lemon zest. Mix well with a spoon, then start adding the flour gradually.
4. Knead gently, just enough to bring the dough together. Don’t overwork it; the dough for buttery crescent rolls shouldn’t be very elastic. If it sticks too much, add a little more flour.
5. Leave the dough in the bowl, covered with plastic wrap or a kitchen towel, for 30-40 minutes in a warm place. It won’t rise much, but it’s important to let it relax and for the yeast to start working.
6. Divide the dough into 2 pieces. Dust the countertop with flour. Roll each piece out into thin sheets (about 3-4 mm thick). Cut each sheet into triangles (first into rectangles, then cut each rectangle in half diagonally).
7. Place a teaspoon of jam at the base of each triangle. Roll them up starting from the base towards the tip, giving them a slightly curved shape (optional).
8. Arrange the crescent rolls on a baking tray lined with parchment paper, leaving space between them. Preheat the oven to 180°C (350°F), middle rack.
9. Bake for 25-30 minutes or until they are lightly golden at the bottom. Don’t let them brown too much on top, or they will become brittle.
10. Remove them from the oven, and while they are still warm, roll them in powdered sugar or sprinkle powdered sugar over them using a sieve.
Why I make this recipe often
The dough with lard stays tender even after a few days. You can fill them with any jam, nuts, or Turkish delight, whatever I have left in the fridge. The crescent rolls keep well, don’t harden quickly, and can be made in advance when I have guests or need something for a packed lunch. Without eggs, I don’t worry about them drying out.
Tips and Variations
Tips
The dough shouldn’t be kneaded too much, or it will become tough.
If needed, add flour gradually – it depends on how thick the sour cream is.
If the jam is too runny, simmer it for 3-4 minutes on low heat to reduce it; otherwise, it will leak out of the crescent rolls.
The crescent rolls are easier to work with if the dough isn’t too warm. If it gets too soft, chill it in the fridge for 10 minutes.
Substitutions
Lard can be replaced with butter with at least 80% fat, but the texture will be slightly different, not as tender.
Fresh yeast – you can use 7 g of dry yeast (one packet).
Vanilla sugar – can be replaced with vanilla extract, but some of the typical flavor will be lost.
Variations
Nut filling: mix ground walnuts with powdered sugar and a little lemon zest.
Chopped Turkish delight for a more traditional touch.
Jams with fruit pieces for added texture.
For a more tangy flavor, use plum butter or currant jam.
Serving Ideas
With coffee or tea as a dessert.
In a box for long trips or picnics; they hold up well.
They can be part of cookie platters for holidays or birthdays.
Frequently Asked Questions
Can I freeze them?
Yes, both raw (shaped and placed on a tray) and baked. When thawing, baked ones just need to be left at room temperature; raw ones can be baked directly from the freezer by adding 5 minutes to the baking time.
Can the dough be made a day in advance?
Yes, kept in the fridge, covered, it’s perfectly fine. It rolls out even easier when cold.
What jam goes best with them?
I’ve had the best results with thicker jams: plum, apricot, or quince. Traditional marmalade is also suitable.
Can I make the recipe without yeast?
Without yeast, they turn out differently, less tender and more compact. You can try with a little baking powder (7 g), but the texture will change.
Can they be made without vanilla sugar?
Yes, but I recommend adding at least a little lemon or vanilla flavor; otherwise, the dough will turn out a bit bland.
Nutritional Values
One serving (about 2-3 crescent rolls, 50 g total):
Calories: 250 kcal
Protein: 3 g
Fat: 16 g
Carbohydrates: 23 g
The crescent rolls have a high fat content due to the lard and sour cream, plus carbohydrates from the flour and jam. They are an energy-dense dessert.
Storage and Reheating
They keep well for 5-7 days at room temperature in a cardboard or metal box, with parchment paper between layers. If they sit longer, they can become soggy or hard at the edges – they can be left out for 1-2 hours or microwaved for a few seconds to regain their texture. Cold crescent rolls from the fridge will harden but return to their original texture if allowed to reach room temperature.