Certainly! Here’s a recipe for poppy seed bread rolls:
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 cup warm milk (about 110°F or 45°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 tablespoons poppy seeds
Instructions:
- Activate the yeast:
- In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5-10 minutes until frothy.
- Mix dry ingredients:
- In a large mixing bowl, combine the flour, sugar, and salt.
- Combine wet ingredients:
- Add the melted butter and egg to the yeast mixture. Mix well.
- Make the dough:
- Pour the wet ingredients into the dry ingredients. Stir until a dough forms.
- Knead the dough:
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
- First rise:
- Place the dough in a greased bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place until doubled in size, about 1-1.5 hours.
- Shape the rolls:
- Punch down the dough to deflate it. Divide the dough into 12 equal portions. Shape each portion into a smooth ball and place on a greased baking sheet, spaced a few inches apart.
- Second rise:
- Cover the rolls loosely with a kitchen towel and let them rise again until doubled in size, about 30-45 minutes.
- Preheat the oven:
- Meanwhile, preheat your oven to 375°F (190°C).
- Brush with egg wash:
- In a small bowl, beat an egg with a tablespoon of water. Brush the tops of the rolls with the egg wash.
- Sprinkle with poppy seeds:
- Sprinkle the tops of the rolls with poppy seeds.
- Bake:
- Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Cool and serve:
- Transfer the rolls to a wire rack to cool completely before serving.
Enjoy your delicious poppy seed bread rolls!