Salty Crescent Rolls

Steps

• 1
  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.
• 2
  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).
• 3
  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.
• 4
  On a lightly floured surface, shape the crescent rolls one by one, then place them on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rise for 25-30 minutes.
• 5
  Before baking, spray the risen crescent rolls with water and sprinkle with coarse salt, caraway seeds, or sesame seeds to taste. Bake in a preheated oven at 200 degrees Celsius for 20-25 minutes until golden brown.
• 6
  Spray the baked crescent rolls with water again and let them cool on a wire rack.