Rogale maślane (Buttery Crescent Rolls)

I came across this recipe while looking for ideas for a tasty breakfast. I had a real problem with that especially when Louisa had to take breakfast to preschool. I couldn't give her muesli, and she was already sick of sandwiches. These rogale (buttery crescent rolls) turned out to be a fantastic solution. They're delicious, tender, light as a feather and very buttery. They're perfect right out of the oven as well as cold, with or without filling. Their biggest flaw is that they disappear in a flash. I make them quite often, sometimes even a double batch, because you can freeze the extras.

These rolls turned out to be perfect not only for kids. They go great with a morning coffee. They're even right for busy people, because (supposedly, since I haven't tried it myself yet) you can make the dough and shape the rolls the day before (late in the evening), keep them in the fridge overnight and put them in the oven first thing in the morning. There's nothing like a buttery crescent roll, a mug of coffee and pajamas…

Almost anything works as a filling. Jams, Nutella, farmer's cheese. And if you prefer plain rolls, no problem!

I think I've written enough. I simply love these rolls and my family does too :)

I get to enjoy their flavor thanks to Bajaderka. Recipe quoted from Mniammniam.com

buttery crescent rolls

Ingredients:

• 1 cup milk
• 1/2 block butter (125 g)
• 1/2 cup sugar
• 1/2 tsp salt
• 1 tbsp dry yeast
• 3 large eggs
• 4 and 1/2 cups all-purpose flour
• 3-4 tbsp melted butter

Put the yeast into a small bowl and add a little flour and sugar.

Pour 1/4 cup lukewarm milk over the yeast, mix well and set aside until the starter begins to rise.
Bring the remaining milk (3/4 cup) to a boil, let it cool a bit, then add the butter, eggs and sugar. Set aside to cool completely. Then add the flour and the starter and mix until a soft dough forms. Turn it out onto a work surface and knead for a good few minutes, until smooth and shiny. Put it back into the bowl and leave it to rise in a warm place for about 1 hour, until doubled in size.

Divide the dough into 3 parts and roll each one out into a circle 22 cm in diameter. Brush with melted butter, cut into 8 triangles and roll up into crescents (start rolling from the wider end of the triangle). Place them on a greased baking sheet so that the tip tucks slightly under the roll (so it doesn't unroll during baking). Brush with butter, cover and leave to rise.

Bake for 8 – 10 minutes at 200°C (390°F), take them out of the oven and, while they're still hot, brush them with butter again. If you manage, let them cool.

buttery crescent rolls**