Poppy Seed Crescents

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 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
• 2 tablespoons sugar
• 2 tablespoons poppy seeds
• 2 tablespoons water
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon ground cinnamon
• 1 large egg yolk
• 1 tablespoon water

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
6. . Curve ends to form a crescent. Cover and let rise until doubled, about 30 minutes.
7. In a small bowl, beat egg yolk and water; brush over rolls. Bake at 350u0b0 for 15-20 minutes or until golden brown. Remove from pans to wire racks.

active dry yeast, warm water, milk, sugar, butter, egg, salt, flour, sugar, poppy seeds, water, lemon zest, ground cinnamon, egg yolk, water

Taken from www.tasteofhome.com/recipes/poppy-seed-crescents/ (may not work)