Croatian Crescent Rolls (Varaždinski Klipići)

Tips, Troubleshooting & Variations

• Ingredient Notes & Substitutions: - Yeast: If using active dry yeast (7 g per packet), use about 25 g. Instant yeast can be used interchangeably with fresh. - Milk: For a lighter roll, substitute half milk, half water. Non-dairy milk (unsweetened soy or oat) also works. - Butter: Some bakers enrich klipići with a little butter in the dough (melted or softened). Omit if not available. - Seeds: The classic topping is sesame or nigella (black cumin). Feel free to mix seeds (e.g. sesame with poppy). - Filling (optional): To make ham-and-cheese rolls, place thin slices of deli ham and Swiss-style cheese on each dough oval before rolling (see variations).
• Serving Suggestions: Serve varaždinski klipići fresh and warm. They make an excellent breakfast or snack, often split and smeared with jam, cheese, or butter. For a meal, pair them with a spread of cheeses and cured meats (like a picnic or brunch). These rolls also complement soups and stews (e.g., grilled sausage stew), as they are perfect for soaking up sauces. If making small rolls (like dinner rolls), 1–2 per person is typical.
• Storage & Reheating: Keep leftover rolls in an airtight bag at room temperature for up to 2 days. To refresh, warm briefly in a preheated 350°F (175°C) oven for about 5–7 minutes. Avoid refrigeration, which will dry them out. For longer storage, freeze cooled rolls in a freezer bag up to 1 month; thaw at room temperature and reheat as above.
• Variations & Substitutions: Ham and Cheese Klipići: Before rolling, place a strip of ham and a slice of hard cheese on each dough oval. Roll as usual, sealing the edges to encase the filling. Bake the same way for a savory filled version. Sweet Rolls: To make a dessert version, sprinkle the rolled dough with cinnamon sugar or finely chopped nuts (walnut or poppy seed) and raisins before rolling. Omit the egg wash and instead brush with melted butter and dust with sugar after baking. Gluten-Free: Replace wheat flour with a 1:1 gluten-free blend (add 1 extra teaspoon of xanthan gum). The texture will be more cake-like, so handle gently. Herbed Variation: Add 1–2 teaspoons of dried herbs (e.g., thyme or rosemary) to the dough for a savory twist.
• Chef’s Tips - Warm environment: When proofing dough, keep it in a moderately warm spot (around 75–80°F). You can create a makeshift proof box by turning on the oven light or placing the bowl on top of a warm oven. Knead well: The key to soft rolls is thorough kneading. It develops gluten and incorporates air. The dough should become smooth and elastic. If the dough is very sticky, wet your hands instead of adding too much flour. Seal dough seams: To maintain shape, press the ends of each roll firmly so they don’t unravel during the final rise.
• Equipment Needed:. Large mixing bowl Measuring cups and spoons. Wooden spoon or dough scraper. Rolling pin (for shaping rolls). Baking sheet or trays (lined with parchment). Pastry brush. Clean kitchen towel or plastic wrap (for covering dough). Cooling rack.