Hungarian Crescent Rolls (Kifli)

Name: Hungarian Crescent Rolls (Kifli)
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Cuisine: Hungary
Ingredients: 3 cups (360 g) all-purpose flour, plus more for dusting; 1 packet (7 g / 2¼ tsp) active dry yeast; 1 tbsp (12 g) sugar; 1 tsp (6 g) fine salt; 1 cup (240 ml) whole milk, warmed to 110°F (45°C); 2 tbsp (28 g) unsalted butter, melted and slightly cooled; 1 egg, beaten, for brushing

kifli Say it: KEEF-lee

By the Passport Plate editors. Published November 9, 2026.

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Kifli are small crescent-shaped bread rolls found in every Hungarian bakery and in most home kitchens. They belong to breakfast and to the afternoon snack table, and they are served with soups, stews, cold cuts, cheese or jam. The dough is a simple yeasted one enriched with milk and butter, which gives a soft, finely crumbed interior under a glossy golden crust. The name simply describes the shape. Shaping the crescents is quick, and the baked rolls freeze beautifully.

Hungarian Crescent Rolls (Kifli)

kifli

Pronounced KEEF-lee

Serves: 4
Prep: 25 min
Cook: 18 min
Total: 43 min
Level: Easy

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

Dough

3 cups (360 g)360 g (3 cups) all-purpose flour, plus more for dusting
1 packet (7 g / 2¼ tsp) active dry yeast
1 tbsp (12 g)12 g (1 tbsp) sugar
1 tsp (6 g)6 g (1 tsp) fine salt
1 cup (240 ml)240 ml (1 cup) whole milk, warmed to 110°F (45°C)
2 tbsp (28 g)28 g (2 tbsp) unsalted butter, melted and slightly cooled

Topping

1 egg, beaten, for brushing

Method

Stir the warm milk, sugar and yeast together in a small bowl and leave for 5–10 minutes, until the surface is foamy and smells of yeast.
Whisk the flour and salt in a large bowl, pour in the yeast mixture and the melted butter, and mix to a rough, shaggy dough.
Turn out onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, elastic and springs back when pressed. Put it in a lightly oiled bowl, cover and leave in a warm place for 1–1½ hours, until doubled.
Knock the dough down, divide it into 4 equal pieces and roll each into a ball. Cover and rest for 10 minutes so the gluten relaxes and the circles roll out easily.
Roll each ball into a circle about 10 inches (25 cm) across, then cut it into 8 wedges with a knife or pizza wheel.
Roll each wedge up from the wide edge toward the point, pressing the tip gently onto the roll so it stays shut, then bend the two ends inward into a crescent. Set them, point side down, on a parchment-lined baking sheet.
Cover loosely and let the crescents rise for 30–40 minutes, until puffy and almost doubled. Heat the oven to 375°F (190°C) while they rise.
Brush the rolls gently with beaten egg and bake for 15–18 minutes, until deep golden on top and the tapered ends are crisp.
Cool on a wire rack for 10 minutes; the crust softens slightly as they cool.

Regional variant: Tejfölös kifli (Sour Cream Crescent Rolls)

Replace ½ cup (120 ml) of the milk with ½ cup (120 g) full-fat sour cream and cut the butter back to 1 tbsp (14 g). Warm the sour cream with the milk only until lukewarm, never hot, then proceed with the same mixing, rising, shaping and baking steps. The crumb comes out richer and slightly tangy, and the rolls colour a shade darker.

Cook's notes

Keep the dough on the soft side; add flour only a spoonful at a time while kneading, or the rolls will bake up dry.
Roll the wedges firmly but not tightly — a loose roll gives the airy layers that open up in the oven.
If the crescents brown too fast, lower the oven to 350°F (175°C) for the last few minutes.

Serve with

Warm with butter and jam at breakfast, or beside goulash, bean soup or cold cuts and pickles.

Make ahead and storage

Best the day they are baked; keep in a paper bag for up to 2 days, or freeze the cooled rolls for up to 1 month and refresh in a 300°F (150°C) oven for 5 minutes.

Hungarian Crescent Rolls (Kifli)