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CRESCENT ROLLS

(Bread) - (The International Jewish Cook Book)







Take bread or kitchen dough, and when well risen, toss on floured baking
board, roll into a square sheet, one-quarter inch thick. Spread with
melted butter, and cut into six-inch squares, then cut each square into
two equal parts through opposite corners, thus forming two triangles.
Roll over and over from the longest side to the opposite corner and then
shape the rolls into half moons or crescents. Place in floured or
greased pans, rather far apart; brush with beaten yolk to which a little
cold water has been added and sprinkle tops of crescents or horns with
poppy seed. Set in warm place to and, when double its bulk, bake in hot
oven until brown and crusty.











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