400 grams whole-wheat flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons instant dried yeast
200 ml warm milk
1 egg
100 ml oil
100 grams cottage cheese
2 tablespoons olive oil
sesame seed, for sprinkling
Sift the flour twice, set aside about 100 grams and put the rest in a large bowl, add the yeast, salt and sugar and whisk thoroughly. Heat up the milk (but do not let it come to a boil, it will burn the yeast), add oil and the egg and whisk everything up. Make a little well in the middle of the flour, pour in the wet ingredients and mix with a wooden spoon until the dough starts to come together. Proceed to knead the dough with your hands, adding the reserved flour as you knead it. Keep kneading until the dough becomes smooth and elastic. Lightly oil the surface of the dough, cover with a towel and let the dough rise in a warm place for about an hour.
Knead the risen dough briefly, then cover it again and let it rise for another 30 minutes. After the dough has risen for the second time, divide it into two parts, roll out each of them in a circle under 5 millimetres thick and cut each dough circle into 8 equal triangles. Put a bit of cheese on the wider end of the triangle and start rolling it towards the narrower end, shaping a crescent roll. Arrange the rolls on a baking sheet lined with baking paper, brush them with olive oil and sprinkle with sesame seeds. Bake them right away in a preheated oven, at 200˚C (395˚F) for 12-15 minutes.
