Viennese Crescent Rolls


Preparation info
  • Makes


    • Difficulty


Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

Here are the authentic Viennese crescent rolls, based on the “Danish” sweet dough. Granted, with less sugar and no egg yolks in the dough, French croissants are flakier, but the jury is out as to which country’s crescents are the most delicious.

If you are serving these for a brunch, make the dough the night before and roll it out the next morning. Allow 2 hours for the rolls to rise and another 20 minutes for them to bake.