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Poppy Seed Crescents Recipe

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I've been relying on this recipe for more than 40 years. With a slightly sweet flavor, these rolls can be served for both brunch and dinner.

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Diabetic Friendly

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Poppy Seed Crescents Recipe

Prep: 40 min. + rising Bake: 15 min.

Yield: 24 Servings

40 15 55

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 can (5 ounces) evaporated milk
1/4 cup sugar
1/4 cup butter, softened
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
FILLING:
2 tablespoons sugar
2 tablespoons poppy seeds
2 tablespoons water
1/2 teaspoon grated lemon peel
1/4 teaspoon ground cinnamon
EGG WASH:
1 egg yolk
1 tablespoon water

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small saucepan, combine the filling ingredients. Bring to a boil, stirring constantly. Remove from the heat and set aside.
Punch down dough. Turn onto a lightly floured surface. Divide dough in half; roll each portion into a 12-in. circle. Spread with filling to within 1/2 in. of edges.
Cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent. Cover and let rise until doubled, about 30 minutes.
In a small bowl, beat egg yolk and water; brush over rolls. Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.

Nutritional Facts One serving (1 each) equals 0 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate, 0 fiber, 0 protein.

Originally published as Poppy Seed Crescents in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p166

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