Crescent Rolls

• active dry yeast (or 1 package)↗2 1⁄4 teaspoons
• warm water1⁄2 cup
• cream or 1 cup milk↗1 cup
• butter (if using milk use 1/3 cup of butter)↗2 tablespoons
• salt↗1 teaspoon
• flour↗2 1⁄2 - 3 cups
• butter↗1⁄2 cup
• egg white, beaten1
• kosher salt (or other coarse salt)↗
• caraway seed

Step-by-step instructions

1. 1

   In a large bowl dissolve the yeast in warm water.

2. 2

   In a saucepan heat the cream (or milk) over med heat to boiling point (but don't let it boil) and add butter to milk. Remove from heat and cool to lukewarm.

3. 3

   Add milk/butter mixture to yeast mixture.

4. 4

   Add salt (1 teaspoon) and one cup of flour, stirring to combine. Add remainder of flour, a little at a time until you have a stiff dough. Let dough rest for 15 minutes.

5. 5

   Turn dough out on floured board and knead until smooth.

6. 6

   Put dough in a greased bowl, turning to grease both sides of dough. Cover with plastic wrap and/or damp towel. Let rise until doubled (1 - 2 hours).

7. 7

   Turn dough out onto floured board and roll it into a 16-inch circle. Spread dough with soft butter and cut into 8 wedges. Roll each wedge up, starting at wide end and shape into a cresent. Place rolls on a greased baking sheet and brush with egg white and sprinkle with kosher salt and caraway seeds.

8. 8

   Let roll rise for 30 minutes.

9. 9

   Preheat oven to 375-degrees F.

10. 10

    Bake rolls for 25-30 minutes or until golden brown.