Salty Crescent Rolls

Sift the flour into a large bowl (or the bowl of a stand mixer) and mix with the salt. Pour in 180 ml of lukewarm water, sour cream, soft butter, and crumble in the yeast. Begin kneading by hand or with a machine.

Once the dough has come together nicely and is no longer sticky, cover it and let it rise at room temperature for 45-50 minutes until doubled in size. (If the dough is too sticky, you can add a little more flour).

Turn the risen dough out onto a floured surface, knead it lightly by hand, then divide it into 8 equal parts. Form each part into a ball and let them rest, covered with a kitchen towel, for 10 minutes.