Caraway Crunches
Submitted by debmapar
Sourdough starter crescent rolls topped with egg wash and caraway seeds, baked golden and crunchy. A savory bite-sized bread that’s ideal for parties and appetizer spreads.
YIELD
12 servingsPREP
70 minCOOK
20 minREADY
90 minGot sourdough starter hanging around? Put it to work.
These little crescent-shaped rolls use sourdough starter as the base, giving them a subtle tang that pairs naturally with the earthy pop of caraway seeds.
The dough gets rolled thin, cut into triangles, brushed with beaten egg, and sprinkled with caraway before being rolled up and baked until golden and crunchy.
They’re the kind of nibble that disappears from a party table before you can even set down the platter.
Pro Tips
- Roll the dough as thin as you can manage. Thinner dough means crunchier rolls, and crunch is the whole point here.
- Let them rise the full 60 minutes if you have time. The longer rise gives better flavor and a lighter texture.
- These are best eaten the day they’re baked. They lose their crunch quickly, so make them close to serving time.
Ingredients
Directions
Melt butter over moderate heat add the milk and warm add the sugar and salt stir until dissolved.
Add this to the starter and mix well.
Add flour 1 cup at a time until to stiff to knead then turn out and knead in remaining flour.
Divide dough in half and roll each ball into a 12 by 18 inch rectangle cut the rectangles in half the long way then cut each half into squares then into triangles.
Brush with egg and sprinkle with seeds, roll up the triangles from the long side and place on greased cookie sheet.
Let rise 30 to 60 minutes and bake at 375 for 20 minutes.
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