INGREDIENTS

INSTRUCTIONS

Pour 1/4 cup warm water into small bowl. Sprinkle yeast over; stir to
blend. Let stand until yeast dissolves, about 10 minutes. Whisk
remaining 3/4 cup warm water, lukewarm milk, 1 egg and sugar in large
bowl to blend. Stir in yeast mixture. Add 3 cups flour and stir
vigorously with wooden spoon until smooth thick batter forms, about 2
minutes. Cover bowl with kitchen towel; let rest 15 minutes.  Stir 2
tablespoons oil and salt into batter. Using wooden spoon, mix  in
enough flour, 1/2 cup at a time, to form firm and nearly smooth  dough.
Turn dough out onto floured work surface. Knead until dough is  smooth
and elastic, adding more flour if dough is too sticky, about  10
minutes. Form dough into ball.  Oil large bowl. Place dough in bowl;
turn to coat with oil. Cover  bowl with plastic wrap, then towel. Let
dough rise in warm draft-free  area until doubled in volume, about 1
hour 15 minutes.  Meanwhile, melt butter in heavy large skillet over
medium heat. Add  onions and saute until tender and golden, about 15
minutes. Set aside.  Punch down dough. Turn dough out onto floured work
surface. Divide  dough in half. Knead each half into ball. Cover
loosely with plastic  wrap; let rest on floured surface 10 minutes.
Using rolling pin, roll 1 dough ball to 14-inch round. Spread half of
onions over, leaving 1-inch border. Cut dough round into 8 wedges.
Starting at wide end of each wedge, roll up toward point. Place rolls
on ungreased heavy large baking sheet, shaping into crescents and
spacing evenly. Loosely cover rolls with plastic wrap. Repeat with
remaining dough ball and onions. Let rolls rise in warm draft-free
area until almost doubled in volume, about 30 minutes.  Position 1 rack
in center and 1 rack in top third of oven; preheat to  375F.  Brush
rolls with egg glaze. Sprinkle with sesame seeds. Bake until  rolls are
golden and sound hollow when tapped on bottom, switching  top and
bottom baking sheets halfway through baking, about 25  minutes.
Transfer rolls to racks and cool. (Can be made 2 weeks  ahead. Cool
completely. Wrap in foil; freeze. If desired, rewarm  thawed wrapped
rolls in 350F oven about 10 minutes.)  makes 16 rolls.  Bon Appetit
November 1999  Converted by MC_Buster.  Per serving: 1113 Calories
(kcal); 84g Total Fat; (65% calories from  fat); 25g Protein; 73g
Carbohydrate; 313mg Cholesterol; 5536mg Sodium  Food Exchanges: 1/2
Grain(Starch); 1 1/2 Lean Meat; 7 Vegetable; 0  Fruit; 16 Fat; 1 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 4476
Calories From Fat: 790
Total Fat: 90.4g
Cholesterol: 463.6mg
Sodium: 6013.2mg
Potassium: 2036mg
Carbohydrates: 781.9g
Fiber: 38.3g
Sugar: 35.9g
Protein: 122.3g