HONEY PARMESAN CRESCENT ROLLS

Potrebno je:
500 gr brašna
200 gr kisele pavlake
200 ml toplog mleka
50 gr otopljenog maslaca
50 gr rendanog Parmezana
3 kašičice suvog kvasca
1 kašika meda
1 jaje
1 kašika mleka

Mleko blago zagrejati, pa u njemu razmutiti kvasac i ostaviti da stoji par minuta, da se kvasac aktivira.

Brašno prosejati, nekih 100 gr ostaviti sa strane, a ostatku napraviti udubljenje u sredini, pa uliti kvasac i mleko, kiselu pavlaku, med, Parmezan i otopljeni maslac, te zamesiti mekano testo koje se ne lepi za ruke.

Mesiti testo dobrih 10 minuta, da bude potpuno glatko, uz postupno dodavanje onih odvojenih 100 gr brašna.

Umešeno testo staviti u nauljenu činiju, premazati površinu uljem, pokriti krpom i ostaviti najmanje sat vremena da naraste.

Nakon sat vremena, lagano premesiti testo, te ga ostaviti da raste još 30ak minuta.

Ponovo naraslo testo podeliti na dva dela, pa svaki razvaljati na ispod 5 mm debljine, raseći na 16 trouglova, te svaki uvijati od šireg ka užem kraju, formirajući kiflice.

Kiflice ređati na pleh obložen papirom za pečenje i ostaviti ih da rastu još 30ak min.

Pred samo pečenje, umutiti jaje sa kašikom mleka, te premazati svaku kiflicu i peći ih u unapred zagrejanoj rerni, na 200˚C, 15-20 minuta.

HONEY PARMESAN CRESCENT ROLLS
You will need:
500 grams flour
200 grams sour cream
200 ml lukewarm milk
50 grams butter (melted)
50 gr grated Parmesan cheese
3 teaspoons dried yeast
1 tablespoon honey
1 egg
1 tablespoon milk

Heat up the milk, mix in the yeast and set it aside for a few minutes, to activate the yeast.

Sift the flour, take out about 100 grams and reserve, and put the rest of the flour in a large bowl, make a well in the centre, and pour in the milk and yeast, sour cream, honey, grated Parmesan and melted butter, and knead to make a very soft dough.

Adding the reserved flour as you knead, make a soft dough that doesn’t stick to your hands, place it in an oiled bowl, cover with a kitchen towel, and leave it to rise for about an hour.

After an hour, knead lightly the risen dough, and leave it to rise for another 30 minutes.

When the dough rises again, divide it in half, roll out each half to under 5mm thickness and cut each dough circle into 16 triangles.

Form the crescent rolls (rolling up each triangle starting at the wider side), arrange them on baking sheets lined with baking paper and leave them to rise for another 30 minutes.

Just before baking, beat the egg with a tablespoon of milk, brush the rolls and bake in a preheated oven, at 200˚C (395˚F), for 15-20 minutes.