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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 24 |
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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. 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:
1. 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.
2. 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.
3. In a small saucepan, combine the filling ingredients. Bring to a boil, stirring constantly. Remove from the heat and set aside.
4. 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.
5. 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.
6. 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.
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