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Poppy Seed Crescents

 Poppy Seed Crescents
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.
24 ServingsPrep: 40 min. + rising Bake: 15 min.

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 King Arthur Unbleached 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.

2 of 2

Poppy Seed Crescents (continued)

Directions (continued)

  • 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.