Poppy Crescents(Makes 3 Dozen Rolls) - cooking recipe

Ingredients

5 3/4 to 6 3/4 c. all-purpose flour
1/2 c. sugar
1 1/2 tsp. salt
2 pkg. active dry yeast
1 c. milk
2/3 c. water
1/4 c. butter or margarine
2 eggs, at room temperature
1/4 c. melted butter or margarine
1 (12 oz.) can Solo poppy filling

Preparation

In a large bowl, combine 1 3/4 cups flour, sugar, salt and yeast.
In a saucepan, combine milk, water and butter or margarine.
Heat over low heat until liquids are very warm (120\u00b0 to 130\u00b0).
(Butter or margarine need not melt entirely.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1/2 cup flour.
Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a stiff dough.
Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 times.
Cover with plastic wrap, then a towel.
Let stand 20 minutes.
Divide dough into 3 equal pieces. Roll one piece out to a 12-inch circle.
Lightly brush dough with melted butter or margarine.
Cut circle into 12 pie-shaped wedges. Spoon about 2 teaspoons poppy seed filling on each wedge along the edge (opposite the point).
Beginning at the outer edge, roll wedges up tightly; seal points.
Place on greased baking sheet, point side down.
Curve to form U-shapes.
Repeat with remaining pieces of dough.
Cover loosely with waxed paper brushed with oil, then cover with plastic wrap.
Refrigerate 2 to 24 hours