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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.
  • Total Time
    Prep: 40 min. + rising Bake: 15 min.
  • Makes
    2 dozen

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 large egg, room temperature
  • 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 zest
  • 1/4 teaspoon ground cinnamon
  • EGG WASH:
  • 1 large 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.
Nutrition Facts
1 each: 103 calories, 3g fat (2g saturated fat), 25mg cholesterol, 127mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 3g protein.
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