In a saucepan heat the cream (or milk) over med heat to boiling point (but don't let it boil) and add butter to milk. Remove from heat and cool to lukewarm.
Add milk/butter mixture to yeast mixture.
Add salt (1 teaspoon) 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 (1 - 2 hours).
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 brown.