6 1/2 oz. half and half
1 stick butter
3 c. all-purpose flour
2 eggs
1 1/2 tbsp. dry yeast
1 1/4 tbsp. sugar

Heat the half and half to approximately 100 degrees. Mix with yeast, melted butter. Whisk in eggs; hold one egg white. Mix with dry ingredients to a dough; knead well. Rise until double in size (30-45 minutes). Knead well, then split dough in half.

With rolling pin roll thin, round shape. Cut in 8 wedges. Roll each croissant so tip is at the bottom. Place on greased cooking sheet and rise again. Before baking, brush with egg white and sprinkle with poppy seed. Bake at 450 degrees for approximately 15 minutes until light brown.