Imagine pulling a basket of freshly baked crescent rolls from the oven—golden-brown, tender, and steaming with cheesy goodness. Elevate your baking game with this delightful twist on a classic favorite: soft, buttery dough wrapped around creamy gouda for an unforgettable flavor experience.

Whether you’re baking up a comforting breakfast, whipping up a savory snack, or preparing a crowd-pleasing appetizer, this recipe delivers ooey-gooey cheese wrapped in irresistible crescent perfection.

Simple enough for a lazy weekend morning, yet elegant enough to share at gatherings—these crescent rolls are sure to become an all-time hit at your table.

Homemade Crescent Rolls with Gouda Cheese

Recipe by Maria

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Homemade Crescent Rolls with Gouda Cheese Ingredients

350 ml warm milk
30 grams of butter
7 grams of instant yeast (a small packet is usually 7 grams)
15 grams sugar (about a tablespoon). We don’t use it to make the bread too sweet, we’re just using it to activate the yeast.
550 grams of flour
12 grams salt
some gouda (or dry mozzarella, parmesan, whatever you’d like to use)
1 egg
some coarse salt (decoration)

How to Make Homemade Crescent Rolls with Gouda Cheese

sift the flour TWICE. I hate to do it, as I’m a lazy cook, but it helps a lot.
warm up the milk. Not scalding, we don’t want to kill the yeast, but warm, to activate it.
melt the butter (it’s easier in the microwave, try 30 seconds and see how it works)
put the milk in the bread machine with the butter in it, then add the yeast and sugar, flour and salt.
set the bread machine to dough (usually about 1 hour and 45 minutes, 2 hours). We don’t bake in the bread machine.
as soon as the kneading and proving are done, get the dough out and on a greased table shape it in a ball.
roll it thinner (in approx. 20 inches circle)
with the knife or the pizza cutter, cut in 16 triangles
add the gouda filling on the base of each triangle, so that it doesn’t run out, when rolled.
starting from the end (where you added the filling), gently start rolling the triangles from the bottom to the tip.
slightly bend in a crescent shape (making sure the filling is secured inside)
place a baking sheet on your pan and then the rolls on it (leave some room, they will fluff more)
put a clean kitchen towel on top and leave for a second prove in a warm area (you can start the oven in the meantime for 400F).
after 30-40 minutes the crescent rolls should be pretty big and fluffy.
beat the egg and “paint” it on the top.
if you want to really bring in some added texture and taste, you can put a sprinkle of coarse sea salt and some herbs. I added Italian herbs and my rolls tasted terrific
bake for about 20 minutes and check if they are done. If not yet golden brown, leave for 5-7 minutes more.
As you get them out of the oven, please wait for 5 minutes to cool a little, so that you don’t burn your mouth like I did. Not easy to do, but advisable.