German Poppy Seed Crescent Rolls
Indulge in the delightful culinary experience of German Poppy Seed Crescent Rolls, a favorite from the renowned 'Classic German Baking' by Luisa Weiss. These rolls are a delightful combination of fluffy and tender dough enriched with whole milk and butter, subtly sweetened and adorned with aromatic poppy seeds. Perfect for breakfast or an afternoon tea, these crescent rolls promise a delicious treat that's both traditional and comforting.
10
Servings
N/A
Calories
10
Ingredients
Ingredients
instant yeast or fresh yeast
1 teaspoon or 3/4 ounce or 20g (instant or crumbled if fresh)
granulated sugar
3 tablespoons
salt
1 teaspoon
unsalted butter
3 tablespoons or 40g (melted)
whole milk
1 cup minus 1 tablespoon or 220ml (lukewarm)
egg
1 (at room temperature)
all-purpose flour
4 cups or 500g (scooped and leveled, plus up to 2 tablespoons if needed)
egg yolk
1
whole milk for egg wash
1 teaspoon
poppy seeds
1-2 tablespoons (for sprinkling)
Instructions
1
Line a baking sheet with parchment paper to prepare for baking.
2
Begin by preparing the yeast mixture: If using fresh yeast, crumble it into a small bowl and sprinkle with sugar and salt. If using instant yeast, mix the yeast, sugar, salt, and flour in a separate large bowl and proceed to the next step.
3
Gently melt the butter and combine it with the whole milk until lukewarm. Whisk in the egg until well incorporated.
4
For fresh yeast, incorporate the egg mixture into the bowl with the yeast and add the flour. For instant yeast, combine the egg mixture with the flour mixture. Stir the ingredients together until a shaggy dough forms.
5
Transfer the dough onto a lightly floured surface and knead by hand for 5 to 7 minutes, until the dough achieves a smooth and silky texture. Add up to 2 additional tablespoons of flour if necessary, but ensure the dough remains soft.
6
Shape the dough into a ball, return it to the bowl, cover with a clean dishcloth, and allow it to rise in a warm, draft-free spot for 1 hour.
7
After the initial rise, punch down the dough and knead it briefly. Divide it into 10 equal portions, approximately 85 grams each.
8
Roll each portion into an 8-inch triangle. Starting from a long side, roll each piece to form crescent-shaped rolls with the tip secured underneath. Alternatively, roll the entire dough into a 15-inch round, cut into 10 wedges, and form each into crescents.
9
Place the rolls on the prepared baking sheet, cover with the dishcloth, and let them rise in a warm, draft-free area for an additional 20 minutes.
10
Meanwhile, preheat the oven to 425°F (220°C).
11
Prepare the egg wash by beating the egg yolk with the milk. Once the rolls are fully proofed, brush them lightly with the egg wash and sprinkle liberally with poppy seeds.
12
Bake the rolls in the preheated oven for 15 minutes or until they are a rich golden brown. Allow them to cool on a rack for 15 minutes before serving. These delicious crescent rolls are best enjoyed fresh on the day they are made.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are German Poppy Seed Crescent Rolls?
They are traditional, fluffy, and tender rolls enriched with milk and butter, subtly sweetened and topped with aromatic poppy seeds.
Whose recipe is this based on?
This recipe is inspired by the renowned 'Classic German Baking' by Luisa Weiss.
Can I use fresh yeast instead of instant yeast?
Yes, you can use 3/4 ounce (20g) of fresh yeast instead of 1 teaspoon of instant yeast.
How much sugar is in the recipe?
The recipe calls for 3 tablespoons of granulated sugar.
What type of milk should be used?
Whole milk is recommended for both the dough and the egg wash.
Should the butter be cold or melted?
The 3 tablespoons of unsalted butter should be gently melted before being combined with the milk.
What temperature should the egg be for the dough?
The egg should be at room temperature for optimal incorporation into the dough.
How much flour is required?
You will need 4 cups (500g) of all-purpose flour, plus up to 2 additional tablespoons if the dough is too sticky.
How long do I need to knead the dough?
The dough should be kneaded by hand for 5 to 7 minutes until it is smooth and silky.
How long is the first rising period?
The dough needs to rise in a warm, draft-free spot for 1 hour.
How many rolls does this recipe make?
This recipe is designed to make 10 equal-sized crescent rolls.
How much should each piece of dough weigh?
Each portion of dough should weigh approximately 85 grams.
How do I shape the individual rolls?
Roll each portion into an 8-inch triangle and roll from the long side toward the tip, securing the tip underneath.
Is there a faster way to shape all the rolls at once?
Yes, you can roll the entire dough into a 15-inch round and cut it into 10 wedges before rolling them into crescents.
Is a second rise necessary?
Yes, after shaping, the rolls must rise again for 20 minutes on the baking sheet.
What is the correct oven temperature for baking?
The oven should be preheated to 425°F (220°C).
How do I make the egg wash?
Beat one egg yolk with one teaspoon of whole milk to create the egg wash.
How many poppy seeds should I use?
Use 1 to 2 tablespoons of poppy seeds to sprinkle liberally over the rolls before baking.
How long do the rolls take to bake?
They bake for approximately 15 minutes or until they are a rich golden brown.
How long should the rolls cool before eating?
Allow the rolls to cool on a rack for at least 15 minutes before serving.
When is the best time to eat these rolls?
These crescent rolls are best enjoyed fresh on the same day they are baked.
What texture should the dough have after kneading?
The dough should achieve a smooth and silky texture while remaining soft.
What is the purpose of the egg wash?
The egg wash gives the rolls a beautiful golden color and helps the poppy seeds adhere to the surface.
Should I use salted or unsalted butter?
The recipe specifies unsalted butter.
Can I use a baking sheet without parchment paper?
It is recommended to use parchment paper to prevent sticking and ensure even baking.
What should I do if my dough is too sticky during kneading?
You can add up to 2 additional tablespoons of flour, but be careful not to make the dough too stiff.
How should the yeast mixture be started if using fresh yeast?
Crumble the fresh yeast into a small bowl and sprinkle it with the sugar and salt.
What is the best setting for the dough to rise?
A warm, draft-free spot is ideal for the dough to proof properly.
Are these rolls suitable for breakfast?
Yes, they are a perfect traditional treat for breakfast or afternoon tea.
Why is it important to punch down the dough?
Punching down the dough releases excess gas and allows for easier shaping into rolls.