MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Swedish Poppy Seed Butter Crescents
 Categories: Appetizers, Swedish
      Yield: 36 Servings
 
      2 tb Yeast
      2    Egg yolks; beaten
    1/2 c  Water; warm
      8 c  Flour; (approximate)
      2 c  Milk; scalded
    1/4 c  Butter; melted
      1 c  Butter; (2 sticks)
      1    Egg white; beaten
      1 c  Sugar
      2 ts Poppy seeds; (approximate)
    3/4 ts Salt
           Swiss cheese; thinly sliced
      1 ts Grated lemon peel
 
  Sprinkle yeast into water; stir until dissolved. Pour hot milk into
  large mixing bowl. Add butter in pieces, and stir until melted. Stir
  in sugar, salt, and lemon peel. When cooled to lukewarm, stir in egg
  yolks. Stir in 2 cups of the flour; beat until smooth. Add the yeast
  mixture and enough remaining flour to make a moderately firm dough;
  beat with a spoon until smooth. Cover the bowl lightly and set it in
  a warm, draft-free place to rise until doubled in bulk, about 2 hours.
  
  Punch down the dough and divide into 4 parts. On a floured board,
  roll each part into a 10-inch circle. Brush with melted butter. Cut
  into 8 wedges. Roll up each piece, starting at wide end. Place on a
  greased baking sheet, folded edge down. Allow to rise again until
  almost double in bulk, about 1 hour.
  
  Gently brush with beaten egg white; sprinkle with poppy seeds. Heat
  oven to 425°F and bake for 10 minutes, or until golden brown. Remove
  to wire rack to cool slightly. Split and fill with overlapping cheese
  slices.
  
  Recipe by Cooking Scandinavian
 
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