Salt and cumin crescent rolls

Salt and cumin crescent rolls
yeast dough
  • 35 Dekagram (dkg) all purpose flour
  • 20 Dekagram (dkg) pastry flour
  • 3 Decilitre (dl) milk luke warm
  • 10 Dekagram (dkg) butter luke warm
  • 10 Gram (g) yeast fresh
  • 1 Piece egg yolks
  • 1 Tea spoon (tsp) sugar
  • 3 Tea spoon (tsp) salt
  • 2 Tea spoon (tsp) cumin seeds
  • 2 Tea spoon (tsp) salt
  • 1 Decilitre (dl) oil

season: Whenever

occasion: 4Kids, 4Family

origin: Traditional (National&Religious)



yeast dough

Crescent is a yeast cake and this is a traditional recipe to hint with salt and cumin. Very tasty to eat as warm as baked and grease with butter having a breakfast. First mix the salt and flour and separately prepare for the yeast mixture. Take 1 dl warm milk, add the sugar and yeast and seat aside for 5 minutes. Than mixx all ingredients, flour, yeast, milk, egg yolks and melted butter and knead a dough. Cover the bowl with a cloth and repose for 45 minutes on a warm place. Put a decilitre oil to pastry board, form 3 equal part of the dougn. Roll out the dough approx 1 cm thin like a pizza dough. Than slice 6 parts and roll the crescents starting from the bigger side of the triangel.


Put the cresents on baking paper and hint with salt and cumin seeds. Bake for 20 minutes on medium heat (150 Celsius degree). Serve warm with butter and salami, however it is perfect with a cuo of coffee too.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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