Bread rolls

Recipe steps

This recipe can also be used in a bread maker. If we want to use it, we first pour the liquid ingredients, add salt and sugar to the bread maker container, then add flour and yeast and start the Dough program. We adjust the mixture with either flour or a small amount of water, depending on how the flour absorbs the liquid, to obtain a flexible dough.

Without using a bread maker, we proceed as follows: In a bowl, we pour a third of the water, add a spoonful of flour, sugar, and yeast. We mix everything thoroughly and let the starter ferment for about 30 minutes, depending on the room temperature.

To the resulting starter, we add the rest of the water, flour, salt, and oil. We knead the dough thoroughly, either by hand or using a mixer, and then let it rise under a cloth until its volume doubles.

After this step, we continue in the same way for all dough preparations. We place the risen dough on a floured work surface and divide it into 5 parts.

We roll each piece of dough into a circle with a diameter of approximately 25 cm and a thickness of 1 cm. We then divide these circles into 4 triangles. From the wider side of the triangles, we roll them inward and, gently pulling the top tip, roll them into a crescent shape.

If we want to add filling to the crescents, we wrap a slice of ham or cheese in the dough.

We place the crescent rolls on a baking sheet that we have greased with oil or lined with baking paper, cover them with a cloth or foil, and let them rise for about 30 minutes.

Before the crescents fully rise, we preheat the oven to 200 °C and place an old baking tray at the bottom of the oven.

After rising, we brush the crescents with beaten egg and sprinkle with salt and caraway seeds. We then place them in the oven and pour half a glass of hot water onto the bottom. We bake in the preheated oven for about 15 minutes, until they turn golden brown.

After baking, we place the crescents on a cooling rack and let them cool.