Poppy Seed Croissant Rolls

Dissolve the sugar and yeast in warm milk and let it sit for 10-15 minutes.

Add the egg, butter, salt, and flour. Mix until you have a soft dough and let it rise until doubled in size.

For the filling, combine the poppy seeds, sugar, and milk. Simmer over low heat until it thickens and the liquid is almost completely absorbed. Remove from heat, stir in the butter, and let cool.

Divide the dough into 12 pieces. Roll each one out into a circle about 8-9 inches in diameter.

Spread some filling on each circle, cut a line from the center to the edge, and roll it into a croissant shape.

Place on a baking sheet and let rest for 20 minutes.

Brush with egg yolk mixed with milk.