While salty crescents are eaten for breakfast, these mini salty crescent rolls are a popular homemade snack, which is usually made when you have guests or you are just craving something salty. These soft crescent rolls are made from scratch. Perfect to have them served right out from the oven, and you can eat them on their own with nothing on the side.
Ingredients (for 32 mini crescents):
- 500 g (~4 cups) flour
- 25 g (~3/4 oz) fresh yeast (2 1/2 tsp dry yeast)
- 1 1/4 cups milk
- 1 tbsp lard
- 2 tsp salt
- 1 tsp sugar
- 50 g (~1 3/4 oz) butter
For the topping:
- 1 egg
- salt
- caraway seeds
Dissolve yeast and sugar in lukewarm milk.
Sift flour in a bowl, then add lard, salt and activated yeast. Knead until the dough starts to hold together. Pour in melted butter and keep kneading until smooth and well combined. Cover the dough and allow to rise in a lukewarm place for 40-50 minutes.
Turn out the dough onto a floured surface and divide it into 4 equal parts. Form balls and let them rest for 10 minutes. Roll out a ball into a thin circle and cut it into 8 slices. Roll them up by starting at the wide end of a triangle and place them onto a baking sheet lined with parchment paper. Repeat the process with the remaining dough balls.
Cover and let the crescent rolls rest for 20 minutes. Preheat the oven to 190°C / 374°F. Brush the crescents with beaten egg, then scatter salt and caraway seeds on them. Bake them for 12-14 minutes or until top turns golden brown.
