1 x 10g sachet dry yeast6 tblspns warm water½ teaspoon fine salt½ cup butter, softened2 cups all purpose flour¼ cup normal white sugar1 egg Topping: eggwash (1 egg and 1 tablespoon water, Sesame seeds
Dissolve the yeast in warm water and let it sit until foamy, about 5 minutes.Stir in sugar, eggs, butter, salt, and one cup of flour. Add yeast to the mixture and beat until smooth. Add in the remaining flour a little at a time and mix until smooth. The dough should be pulling away from the bowl.Shape the dough into a ball, place in a large bowl and cover with a towel or plastic wrap. Let it rise until it is doubled in size. Roll dough into a circle. Cut the dough into quarters and then into wedges. You should end up with 8 crescents. Roll up the wedges and place crescent rolls on a baking sheet lined with parchment paper or lightly greased. Cover, and let them double in size again. Brush the topping of the crescents with the eggwash and sprinkle with sesame seeds. Bake the crescent rolls at 180°C for 10 to 14 minutes. Start checking at 10 minutes because these rolls can go from golden to dark in an instant. Remove and enjoy!!!