Salty cookies

Milky crescent roll

Made by:

Ingredients

Ingredients for 8 pieces

2.5 dl
flour 2.5 dkg
Mizo lactose-free milk (1.5%) 1 teaspoon
fresh yeast 1 pinch
salt 2.5 dkg
sugar to taste
Mizo lactose-free tea butter

for spreading:

to taste
flour

for lubrication:

18 dkg
Mizo lactose-free milk (1.5%)

Instructions:

 
Stir in the sugar and yeast into the room temperature milk and dissolve the yeast in it. Add salt, the dissolved yeast, melted butter to the flour and knead it into a soft dough.
Cut it into 8 equal pieces and stretch them out into a triangular shape on a floured surface. (The dough should be about 15 cm wide at one end and about 5 cm wide at the other end.)
Roll up the triangles from their wider half, always stretching them a bit to fit the halves close together, then place the crescents rolls on a baking sheet lined with parchment paper approx. 5 cm apart from each other. Preheat the oven to 200 degrees C while let the crescent rolls rise. Spread their tops with milk, throw 2-3 ice cubes in the bottom of the oven, then bake the crescent rolls until golden brown for approx. 20 minutes.
 

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