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Poppy Seed and Onion Crescent Rolls
1 pkg dry yeast
1 cup warm water
1 cup warm 2% milk
2 tablespoons butter
1 1/2 tablespoons sugar
1 large egg
5 1/2 to 6 cups all-purpose flour, divided
1/2 cup whole wheat flour
2 teaspoons salt
Cooking spray
1 1/2 tablespoons olive oil
2 cups chopped onion
1 large egg
1 tablespoon 2% milk
1 teaspoon poppy seeds
Dissolve yeast in warm water in a large mixing bowl; let stand for 5 minutes. Add 1 cup milk, butter, sugar and 1 egg, and beat wtih a mixer at medium speed until well blended. Lightly spoon flours into dry measuring cups; level with a knife. Add 3 cups all-purpose flour and whole wheat flour to yeast mixture, and beat until blended. Let stand 15 minutes. Add salt, and beat well. Stir in 2 cups all-purpose flour to make a soft dough.
Turn the dough out onto a floured surface; knead until smooth and elastic (approx. 10 minutes). Add enough of remaining flour, 1/4 cup at a time, to keep dough from sticking to hands (dough will feel tacky). Place the dough in a large bowl coated with cooking spray, turning to coat top. cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. (press 2 fingers into the dough. If indentation remains, the dough has risen enough.)
Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook 10 minutes or until golden.
Preheat oven to 375 degrees.
Punch dough down; cover and let rest 5 minutes. Divide in half. Working with 1 portion at a time, roll each portion into a 14 inch circle. Spread half of onion mixture over each wedge tightly, beginning at the wide end. Place, point sides down, on baking sheets coated with cooking spray. Combine 1 egg and 1 tablespoon milk, stirring with a whisk; brush over rolls. Sprinkle evenly with poppy seeds. Let rise, uncovered, 30 minutes or until doubled in size.
Bake for 23 minutes or until golden.
2 dozen rolls, serving size 1 roll
calories 150; fat 2.9g, protien 4.8g, carb 28.3g, fiber 1.5g, chol 21mg
From Cooking Light Mag.
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