What is the name of a rich, crescent-shaped roll made from a rolled-in dough that is low in sugar?

A rich, crescent-shaped roll made from rolled-in dough that is low in sugar is known as a croissant. The key characteristic of croissants is their flaky texture, achieved through the technique of laminating dough, which involves layering butter within the dough. This process creates the distinct layers that provide the croissant with its airy and tender structure. The low sugar content is typical for a traditional croissant, focusing instead on the buttery flavor and the delicate balance of the dough.

Challah is a sweet, braided bread often enjoyed during Jewish holidays and does not fit the description due to its sweetness and shape. Buttermilk rolls are soft, slightly sweet and typically round, while bagels, though also somewhat rich, are not crescent-shaped and are boiled before baking, which gives them a chewy texture rather than a flaky one like that of a croissant.