Interesting and tasty, a little different crescent rolls. The dosage is for almost 100 crescents.


  • 1 kg of flour 
  • 500 ml milk 
  • 1 yeast 
  • 250 g margarine or fat 
  • 1 teaspoon salt 

  • 1-2 eggs 
  • a little sesame, coarse salt 
  • little margarine


  1. Activate yeast with some warm milk and sugar.
  2. Knead soft dough from the first 5 ingredients. There's no need to wait for the dough to grow.
  3. Divide dough into three parts.
  4. Divide each part in eight balls (24 balls totally). 
  5. Roll out every ball in a round crust into a diameter of about 25 cm. Cut into four parts and roll thin crescents as pencils from each part.
  6. Line up crescents on a baking paper in a pan, coat with egg, pour coarse salt, sesame seeds and pieces of margarine on each crescent.
  7. Bake at 200 C degrees until crescents get a nice golden-brown color. 
  8. You'll get 96 pencil rolls.