No-Rise Hungarian Kifli | Quick Homemade Crescent Rolls
Servings:
8 kifli
There’s nothing quite like the smell of freshly baked Hungarian kifli filling the kitchen. Soft, fluffy, and lightly golden, these traditional crescent rolls are a staple in many Hungarian homes and are perfect for breakfast, lunch, or alongside a comforting bowl of soup.
While classic kifli recipes usually require time for the dough to rise, this version is made for busy days. With almost no proofing time, you can enjoy warm, homemade rolls in less than an hour without sacrificing their soft texture or delicious flavor.
Whether you're discovering Hungarian baking for the first time or recreating a childhood favorite, this No-Rise Hungarian Kifli recipe is simple, reliable, and made with everyday ingredients. Serve them warm with butter, cheese, jam, or your favorite sandwich fillings, and enjoy a little taste of Hungary from your own kitchen.
Let's get baking! 🇭🇺🥐 🇭🇺❤️
Servings:
8 kifli
Ingredients:
350 g all-purpose flour
250 ml lukewarm milk
25 g fresh yeast
25 g melted butter
1 level teaspoon sugar
1 slightly heaping teaspoon salt
2 tablespoons milk, for brushing
Instructions:
Dissolve the sugar and fresh yeast in the lukewarm milk and let it activate briefly. Mix the flour with the salt, then add the yeast mixture and melted butter. Knead until you have a soft, smooth dough that is not sticky.
Divide the dough into two equal pieces. Roll each piece into a circle and cut into 4 triangles. Roll each triangle thinner, then roll from the wide end toward the tip and shape into a crescent.
Place the 8 kifli on a parchment-lined baking sheet. Preheat the oven to 200°C / 400°F and place a small tray of water in the bottom of the oven. Let the kifli rest only while the oven heats.
Brush the tops with milk and bake for 22–25 minutes, or until beautifully golden brown.