Salt and cumin crescent rolls are savory baked pastries made from soft dough shaped into crescents and flavored with coarse salt and aromatic cumin seeds. This classic Central European–style roll is crisp on the outside, tender on the inside, and commonly served as a breakfast bread, soup accompaniment, or snack. The cumin adds a warm, slightly nutty note that pairs especially well with simple dough, butter, or fresh cheese.
Salt and Cumin Crescent Rolls
Print RecipeIngredients
- YEAST DOUGH
- 35 Dekagram (dkg) all purpose flour
- 20 Dekagram (dkg) pastry flour
- 3 Decilitre (dl) milk luke warm
- 10 Dekagram (dkg) butter luke warm
- 10 Gram (g) yeast fresh
- 1 Piece egg yolks
- 1 Tea spoon (tsp) sugar
- 3 Tea spoon (tsp) salt
- TOPPING
- 2 Tea spoon (tsp) cumin seeds
- 2 Tea spoon (tsp) salt
- 1 Decilitre (dl) oil
Instructions
YEAST DOUGH
Crescent is a yeast cake and this is a traditional recipe to hint with salt and cumin. Very tasty to eat as warm as baked and grease with butter having a breakfast. First mix the salt and flour and separately prepare for the yeast mixture. Take 1 dl warm milk, add the sugar and yeast and seat aside for 5 minutes. Than mixx all ingredients, flour, yeast, milk, egg yolks and melted butter and knead a dough. Cover the bowl with a cloth and repose for 45 minutes on a warm place. Put a decilitre oil to pastry board, form 3 equal part of the dougn. Roll out the dough approx 1 cm thin like a pizza dough. Than slice 6 parts and roll the crescents starting from the bigger side of the triangel.
TOPPING
Put the cresents on baking paper and hint with salt and cumin seeds. Bake for 20 minutes on medium heat (150 Celsius degree). Serve warm with butter and salami, however it is perfect with a cuo of co!ee too.
