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1
Preheat the oven to 400 F. Place the yeast in a large mixing bowl.
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2
Melt the butter in a saucepan, turn the heat off and add the milk and sugar to it Heat until lukewarm and pour the mixture on the dry yeast.
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3
Cover with a towel and let stand until bubbles appear on the surface of the yeast mixture.
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4
If no bubbles appear your yeast is not active.
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5
Try again with fresh yeast.
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6
Add the salt and the flour, cup by cup, mixing until you have a dough that you can take out and knead on a lightly floured work surface.
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7
Knead the dough until smooth, but still soft.
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8
Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place for about 1 hour.
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9
Turn the dough out on the work surface and knead for a couple of minutes.
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10
Divide into 4 equal pieces and make a ball of each piece.
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11
With rolling pin roll each ball out into a circle, about 1/4 inch thick and, with a pastry wheel or knife, cut the circle into 6 wedges of equal size.
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12
Starting at the broad base of each wedge, roll up and then bend the tips until you have a crescent shape.
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13
Place on a lightly buttered baking sheet and cover with a towel.
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14
Let stand in a warm place for about a35 to 40 minutes or until doubled in size.
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15
Brush with the beaten egg and sprinkle some poppy seeds on top.
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16
Bake about 25 minutes until golden brown.
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17
Try to serve hot.
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18
Can be frozen.
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19
Breads Of The World
