October 04, 2017
Breads, Dairy, Nuts/Seeds,
German, Budget-Friendly, Cooking For A Crowd, Kid Pleaser, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Potluck, Thanksgiving, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Yeast Rolls, Flour, Kosher Dairy more
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"Recipe source: Bake from Scratch Magazine (Fall 2016)"
Line a baking sheet with parchment paper.
In a bowl combine the yeast, salt, sugar and flour.
In a saucepan melt the butter and combine with the milk, cool to lukewarm and then whisk in the egg. Pour mixture into the flour mixture and stir until shaggy and then dump it out on a lightly floured work board and knead for 5-7 minutes or until the dough is smooth and silky. If dough is too sticky add up to 2 T of flour -- dough needs to stay soft.
Form dough into a ball and place back into the bowl; cover with a clean dishcloth and place in a warm, draft-free area to rise for 1 hour.
Punch dough down and knead briefly. Divide into 10 equal portions. Roll out each portion of dough into a triangle that t is 8 inches long on each side. Starting with long side (not tip), roll up each piece and form into a crescent roll with the tip secured underneath. Place the rolls on the prepared baking sheet. Cover the baking sheet with the dishcloth and place in a warm, draft-free place for 20 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Beat egg yolk with the milk for an egg wash. Remove dishcloth and brush the rolls thinly with the egg wash and sprinkle the poppy seeds over the rolls.
Place baking sheet in oven and bake for 15 minutes or until the rolls are golden brown. Remove from oven and let cool on a rack for 15 minutes before serving.
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