500 grams flour
200 grams sour cream
200 ml lukewarm milk
50 grams butter (melted)
50 gr grated Parmesan cheese
3 teaspoons dried yeast
1 tablespoon honey
1 egg
1 tablespoon milk
Heat up the milk, mix in the yeast and set it aside for a few minutes, to activate the yeast. Sift the flour, take out about 100 grams and reserve, and put the rest of the flour in a large bowl, make a well in the centre, and pour in the milk and yeast, sour cream, honey, grated Parmesan and melted butter, and knead to make a very soft dough. Adding the reserved flour as you knead, make a soft dough that doesn’t stick to your hands, place it in an oiled bowl, cover with a kitchen towel, and leave it to rise for about an hour. After an hour, knead lightly the risen dough, and leave it to rise for another 30 minutes.
When the dough rises again, divide it in half, roll out each half to under 5mm thickness and cut each dough circle into 16 triangles. Form the crescent rolls (rolling up each triangle starting at the wider side), arrange them on baking sheets lined with baking paper and leave them to rise for another 30 minutes. Just before baking, beat the egg with a tablespoon of milk, brush the rolls and bake in a preheated oven, at 200˚C (395˚F), for 15-20 minutes.
