500 grams plain flour
200 grams sour cream
200 ml warm milk
100 ml oil
3 teaspoons instant dried yeast
1 tablespoon sugar
1 teaspoon salt
For the glaze
1 egg yolk
1 tablespoon milk
1 tablespoon sesame seeds
1 tablespoon caraway seeds
Preparation
Pour the warm milk into a medium bowl, add the dried yeast and a tablespoon of sugar, mix well and let it sit in a warm place for 10-15 minutes, to activate the yeast. While the yeast is activating, sift the flour twice, add the salt, mix well and set it aside. Carefully mix the sour cream into the yeast mixture, make a well in the sifted flour and pour it in. Mix with a wooden spoon until the dough starts coming together, then pour in the oil, and continue mixing until the dough forms. Turn the dough out onto a floured surface and continue kneading for another 10 minutes, until the dough becomes smooth and elastic. Put it in a large bow, cover with a kitchen towel and let it rise in a warm place, for 30 minutes to an hour.
Divide the risen dough in half, roll each half out in a large circle (make sure the dough is about 5 mm (1/4 inch) thick), then cut each half in eight triangles. Form the crescent rolls (rolling up each triangle starting at the wider side), arrange them on a baking sheet lined with baking paper and let them rise for another 15 minutes. Just before baking, whisk the egg yolk with a tablespoon of milk, brush the rolls evenly and sprinkle them with sesame or caraway seeds. Bake the rolls in a preheated oven, at 200˚C (395˚F), 12-15 minutes.
