How to make
Undoubtedly, the most delicious and beautiful crescent rolls are made by our grandmothers, because they have the scent of our childhood.
We must not only keep the memory of it, but also revive it often, by preparing our favorite things, which we associate with our childhood. For me, these rolls are one of them.
This recipe is for one dose, or one standard oven stray or 8 large rolls. If you wish, double your dose.
Sift the flour into a bowl and make a well. If possible, use the so-called durum wheat flour.
Pour the milk, melted butter, salt and sugar into the well, crack two eggs and crumble the yeast.
Knead a smooth and soft, but non-stick dough, by adding flour, while kneading and also grease your hands with oil, until the dough absorbs it.
Leave it to rest for 4-5 minutes onto a floured surface and then roll it out into a relatively thin, round crust.
Cut it into 8 right triangles and grease them with oil, if you have any left.
Put the stuffing in the wide part of the triangles, whatever one you like. Both savory and sweet are suitable. Usually I add any leftovers from my fridge - a small piece of yellow cheese, processed cheese, ham or some sort of sausage.
From the sweet fillings - chocolate, jam, cinnamon or plain sugar, mixed and moistened with a little butter are suitable. You can add whatever you can think of and have available.
Roll up the rolls and arrange them in the greased tray at a distance from each other.
Leave them in a warm room for only 30 minutes and they will rise. Spread them with beaten egg and sprinkle them with sesame seeds.
They will rise even more when you put them in an oven preheated to 280°F (140°C) and increase it to 390°F (200°C).
In 10-15 minutes the wonderful rolls will be ready. Check them just in case, as each oven bakes differently. They need to aquire a dark golden color.
Don't even wait for Quick Fluffy Crescent Rolls to cool down. Eat the rolls while they are still warm - they are irresistible!
Enjoy your meal!
