Poppy Seed Crescent Rolls

 

German Poppy Seed Crescent Rolls

Makes 10 rolls

Ingredients:
1 teaspoon instant yeast

3 tablespoons sugar

1 teaspoon salt

4 cups flour

3 tablespoons butter

1 cup milk

1 egg

Topping:

1 egg yolk

1 teaspoon milk

1-2 tablespoons poppy seeds

Directions:

In a large bowl, combine the yeast, sugar, salt, and flour.   In a small bowl, melt the butter; stir in the milk and then whisk in the egg.  Pour the egg mixture into the flour mixture and stir until there's no loose flour (it will look shaggy).  Dump dough onto a lightly floured surface and knead by hand for about 5 minutes until the dough is smooth and silky.  Form into a ball and place back into the large bowl.  Cover with a dishcloth and place in a warm spot to rise for 1 hour.

After the dough has risen, punch it down and knead briefly.  Divide into 10 equal portions.  Roll out each portion to make a triangle with each side being about 7-8 inches long.  Starting with a long side, roll up the triangle and bend in the middle to make a crescent, with the triangle point underneath.  Place the crescents on 2 parchment-lined baking sheets.  Cover each pan with a dishcloth and and place in a warm area to proof again for 20-30 minutes.

Preheat the oven to 425º.   To make the topping, whisk together the egg yolk and milk.  When the rolls have finished proofing, remove the dish cloth and thinly brush the egg wash all over the rolls.  Sprinkle poppy seeds onto the rolls.  Bake at 425º for 12-15 minutes until the rolls are a rich golden brown.  They will be soft when they first come out.  Cool on a rack for 15 minutes before serving.