Crescentines (Tigelle)

Instructions

1. In a large bowl, using a wooden spoon, combine the flour, sugar and salt.
2. In a measuring cup, dissolve the yeast in the milk and water. Add the oil. Pour the milk mixture into the bowl of flour. Mix until the dough forms into a soft ball. On a lightly floured work surface, knead the dough with your hands for 5 minutes or until smooth. Shape the dough into a ball and place in a clean, lightly floured bowl. Let rise in a warm, humid spot for 2 hours or until doubled in volume.
3. On a floured work surface, roll the dough out until 1/2 inch (1 cm) thick. Using a 3 1/2-inch (9 cm) round cookie cutter, cut out 12 discs of dough. Reuse the scraps.
4. Place the discs of dough on a lightly floured baking sheet. Cover with a clean, dry dishcloth. Let rest for 15 minutes.
5. In a non-stick skillet over medium heat, cook 4 discs of dough at a time for 4 minutes on each side, being careful not to let them burn. Keep warm. Repeat with the remaining dough, wiping out the skillet between each batch.
6. Serve the crescentines while still warm and cut in half horizontally. Butter with rosemary lard (see recipes). Serve with a selection of cold cuts and cheese, if desired.