Express Crescent Rolls

Warm the milk and dissolve the yeast in it.

Wait about 15 minutes and knead all the ingredients into a soft, elastic dough. The dough should not stick to your hands.

Divide the dough into four portions.

Roll out each portion on a floured surface to a 0.5 cm thickness, then cut out a circle (I use a pot lid for this).

Cut the circle into 8 segments and shape them into crescent rolls.

Grease a baking sheet with vegetable oil and arrange the crescents, leaving space between them.

Cover the baking sheet with plastic wrap and let them rest for 30 minutes.

Preheat the oven to 180°C (350°F).

Brush the rested crescents with beaten egg and top to taste (with sugar or poppy seeds).

Bake for about 25 minutes until golden brown.