Croissants With Sesame Seeds (Kifli)
In a large, deep mixing bowl pour in lukewarm milk.
Let stand for ten minutes.
Knead the dough for 10 minutes.
Put the dough in a large bowl, cover it, and let it stand for one hour.
Preheat oven at 375.
Bring the dough back to your working area and knead it again for another 5 minutes. You want to make sure that all those air bubbles are out.
Form the dough into a log and cut it into 5 or 6 equal pieces.
Take one piece (cover the rest with a kitchen towel), and roll it out to a size as big as a medium pizza.
Place the croissants on a lightly greased baking sheet.
Continue to do this with the rest of the dough.
Brush each croissant with the egg yolk.
Put 4 or 5 small pieces of margarine throughout the baking sheet.
Cover with a kitchen towel while they are cooling.