Poppy-seed crescent rolls (Mohnhörnchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 175) by Luisa Weiss

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 30, 2020

    The dough seemed a little stiff and maybe I should have added extra liquid, but I didn't (I weighed the ingredients). It took twice as long to rise and even then did not rise much. I shaped the rolls the night before baking and refrigerated them. In the morning, they proofed for an hour before baking. They were soft with a lovely faintly sweet flavor, perfect with butter and jam. They were definitely more dense inside than fluffy, but the author says to expect this.

  • SugarTreeBaking on April 13, 2020

    An easy recipe for an introduction to yeast baking. Used instant yeast, and the finished product while delicious, could have been fluffier. Will try again with the recommended fresh yeast.

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