Crescent Rolls

I've been making these dinner rolls for years and everyone always loves them. Recipe source: the finnish cookbook

In a large bowl dissolve the yeast in warm water.

In a saucepan heat the cream over med heat to boiling point and add butter to milk.

Remove from heat and cool to lukewarm.

Add milk / butter mixture to yeast mixture.

Add salt and one cup of flour , stirring to combine.

Add remainder of flour , a little at a time until you have a stiff dough.

Let dough rest for 15 minutes.

Turn dough out on floured board and knead until smooth.

Put dough in a greased bowl , turning to grease both sides of dough.

Cover with plastic wrap and / or damp towel.

Let rise until doubled.

Turn dough out onto floured board and roll it into a 16-inch circle.

Spread dough with soft butter and cut into 8 wedges.

Roll each wedge up , starting at wide end and shape into a cresent.

Place rolls on a greased baking sheet and brush with egg white and sprinkle with kosher salt and caraway seeds.

Let roll rise for 30 minutes.

Preheat oven to 375-degrees f.

Bake rolls for 25-30 minutes or until golden brow.

active dry yeast, warm water, cream, butter, salt, flour, egg white, kosher salt, caraway seed