Crescent Rolls

Instructions

• 1
  In a large bowl, pour 350 g of all-purpose flour and sugar. Add butter, 150 ml of water, dry yeast, and a pinch of salt, mix everything well, and knead into a smooth dough.
• 2
  Cover the bowl with the dough with a towel and let the dough rise for 45⁠–⁠60 minutes on the work surface. Meanwhile, line a baking sheet with parchment paper.
• 3
  Flour the work surface with 40 g of flour and turn out the risen dough onto it, then divide it into 6 equally sized pieces. Roll each piece into a thin circle about 3⁠–⁠4 mm thick and roll each into the shape of a crescent roll. Gently shape the rolled dough into a horseshoe shape with your fingers and place it on the lined baking sheet. Place the crescent rolls far apart on the sheet as they will grow a lot in the oven.
• 4
  Cover the crescent rolls on the baking sheet with a towel or plastic wrap and let them rise for another 30⁠–⁠45 minutes. About 10 minutes before the end of rising, start preheating the oven to 180 °C.
• 5
  Once the crescent rolls have risen, crack an egg into a cup, beat it, and brush the crescent rolls with it. Then sprinkle the crescent rolls with poppy seeds.
• 6
  Place the baking sheet in the preheated oven and bake the crescent rolls for 15⁠–⁠18 minutes at 180⁠–⁠185 °C.
• 7
  Let the baked crescent rolls cool on the baking sheet for 10 minutes and then serve.