Kifli (Hungarian Crescent Rolls / Bread Rolls)

Ingredients (makes 12–16 rolls):

• 500 g (4 cups) all-purpose flour
• 25 g fresh yeast or 7 g dry yeast
• 250 ml (1 cup) lukewarm milk
• 50 g (¼ cup) sugar
• 100 g (7 tbsp) unsalted butter, softened
• 1 tsp salt
• 1 egg (for brushing)
• Optional: sesame seeds, poppy seeds, or coarse salt for topping

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Instructions:

1. Prepare the dough:
   • Dissolve yeast and sugar in lukewarm milk. Let sit 5–10 minutes until foamy.
   • In a large bowl, combine flour and salt. Add yeast mixture and softened butter. Knead until smooth and elastic.
   • Cover and let rise 1 hour until doubled.
2. Shape the rolls:
   • Divide dough into 12–16 equal pieces. Roll each piece into a triangle.
   • Roll from the wide end toward the tip to form a crescent shape.
3. Proof and brush:
   • Place rolls on a baking sheet lined with parchment. Cover and let rise 20–30 minutes.
   • Brush with beaten egg and sprinkle with seeds or coarse salt if desired.
4. Bake:
   • Preheat oven to 180 °C (350 °F). Bake 15–20 minutes until golden brown.
5. Serve:
   • Cool slightly and serve warm or at room temperature.