No-rise sour cream crescent rolls

Tip: tap a step to mark it as done.

1. Sift 350 g of the flour with the baking powder through a fine-mesh sieve, then add the salt, butter or oil, and sour cream. Warm the milk, add a teaspoon of sugar and the yeast, and let the mixture become foamy. Add it to the flour mixture.

2. Knead into a smooth dough, working in the remaining 50 g of flour as needed.

3. Divide the dough into 12 balls and roll each into a thin sheet. Place your choice of filling, such as cheese, ham, jam, or thick fruit preserves, along one edge and roll up into a crescent shape.

4. Place the rolls on a baking sheet lined with parchment paper. Brush with the egg beaten with a little milk and sprinkle with sesame seeds.

   

5. Bake in a preheated oven at 180 °C (350 °F) for about 20 minutes, until golden. Let the baked rolls cool on a wire rack.

   

Tip: Add the remaining 50 g of flour a tablespoon at a time, just until the dough stops sticking. Too much flour will make the rolls tough and dry.

This recipe was translated from the Slovak original: Kysnuté rohlíky s kyslou smotanou bez čakania na vykysnutie