CRESCENT ROLLS
These classic crescent rolls offer a delightful combination of flaky layers and a tender, buttery interior. The process of rolling and shaping creates those iconic half-moon shapes, perfect for breakfast or a side dish. Enjoy the rich, comforting flavor of these homemade rolls, a timeless treat.
Ingredients
- Bread or Kuchen Dough (Quantity estimated (not specified in original recipe))
- Butter (Quantity estimated (not specified in original recipe))
- 1 each Egg yolk (Quantity estimated (not specified in original recipe))
- 1 tablespoon Cold water (Quantity estimated (not specified in original recipe))
- Poppy seeds (Quantity estimated (not specified in original recipe))
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Instructions
- 1On a lightly floured surface, roll the well-risen bread or kuchen dough into a square sheet, about 1/4 inch thick.
- 2Spread the rolled dough with melted butter. Cut the dough into 6-inch squares. Then, cut each square in half diagonally from corner to corner, creating two triangles. Roll each triangle from the longest side towards the opposite corner to form a crescent shape.
- 3Place the crescent rolls on floured or greased baking pans, leaving space between them. In a small bowl, whisk together the egg yolk and cold water. Brush the tops of the rolls with the egg wash and sprinkle with poppy seeds.
- 4Let the rolls rise in a warm place until doubled in size. Preheat the oven to 375°F (190°C). Bake the rolls for 25-30 minutes, or until they are golden brown and crusty.
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