Salty cookies
Crescent roll with sour cream
Ingredients
Ingredients for 8 pieces
35 dkg
flour
2.5 dl
lukewarm Mizo lactose-free milk
2.5 dkg
fresh yeast
2.5 dkg
melted Mizo lactose-free butter
1 teaspoon
sugar
1 teaspoon
salt
8 tablespoons
Mizo lactose free sour cream
as required
Mizo lactose-free milk
Instructions:
Mix the crumbled yeast and sugar with half of the milk, cover it, and dissolve in milk.
Add the salt, the remaining milk, the butter, the yeast mixture to the flour and knead for a few minutes. Divide it in two, and roll out a thin circular dough sheet from each part, then cut them into 4 parts. Roll out each one longer, then lightly spread 1 tablespoon of sour cream on it, roll it up tightly and shape into a croissant shape. Put the crescent rolls on a baking tray lined with parchment paper a few cm apart and smear them all with milk. Let them rise for 30 minutes, then bake them golden brown in a 180 degrees C oven in 20-25 minutes. Let the crescent rolls cool down on the tray.
Tip: You can sprinkle the crescent rolls with poppy seeds, sesame seeds, grated cheese or large grains of salt.