1 loaf frozen white bread dough
1 egg
milk
poppy seeds (optional)
sesame seeds (optional)
Thaw bread dough according to package directions. Grease cookie sheet with butter. Cut loaf into 12 golfball-sized pieces. Roll each piece into 6" long rope. Twist or tie in knot and place flat on cookie sheet, sides touching. Leave to rise under damp dishtowel about 1 hour in a warm oven. Remove from oven and preheat oven to 400. Mix together the egg and a little milk. Brush egg mixture on tops of rolls. Sprinkle with seed of choice (if desired). Bake for about 15 minutes, till golden brown.
My family had
a "tradition" of baking crescent rolls amidst all the chaos of the holiday dinner preparation and they always ended up burnt because we'd forget them. Jim's mom makes these easy rolls and I volunteered to make them and bring them to my family's dinner one time. Now I bring the rolls to all the holiday dinners - a new holiday tradition with no burned rolls! I bake them the night before. Usually I do some with sesame seeds, some with poppy seeds and some without. The egg wash gives them a golden shine and they are soft and perfect inside.
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