Ingredients:
For the Dough:
4 cups all-purpose flour
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup sugar
1 teaspoon salt
1 cup warm milk (110°F/45°C)
1/4 cup melted butter
2 large eggs
2 teaspoons poppy seeds
For the Egg Wash:
1 egg
1 teaspoon water
Instructions:
- Prepare the Dough:
In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour, sugar, and salt.
Add the yeast mixture, melted butter, and eggs to the dry ingredients. Stir until the dough begins to come together.
Mix in the poppy seeds.
Transfer the dough to a floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic.
- First Rise:
Lightly grease a large bowl and place the dough inside. Cover with a clean kitchen towel.
Let the dough rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
- Shape the Rolls:
Punch down the dough to release any air bubbles.
Divide the dough into 12 equal pieces. Shape each piece into a round roll.
Place the rolls in a greased baking pan or muffin tin, leaving space between each roll.
- Second Rise:
Cover the rolls with a cloth and let them rise again for 30 to 45 minutes, until they double in size.
- Prepare the Egg Wash:
In a small bowl, whisk together the egg and water.
- Bake the Rolls:
Preheat your oven to 375°F (190°C).
Brush the top of each roll with the egg wash.
Bake the rolls for 15 to 20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Cool and Serve:
Once baked, let the rolls cool on a wire rack.
Enjoy your freshly made poppy seed rolls!
Tips and Variations:
Milk Alternatives: You can substitute the warm milk with any plant-based milk, such as almond or oat milk, to make the recipe dairy-free.
Flour Options: For a more rustic flavor, try using whole wheat flour or a mix of whole wheat and all-purpose flour.
Filling Ideas: Add a sweet or savory filling to the rolls for variation. Sweet options include jam or nutella, while savory options could be cheese or garlic butter.
Extra Flavor: For a more intense poppy seed flavor, toast the poppy seeds in a dry pan for a few minutes before adding them to the dough.
How to Store:
Room Temperature: Keep the poppy seed rolls in an airtight container at room temperature for up to 2 days.
Refrigeration: You can store the rolls in the refrigerator for up to 5 days, though they may lose some softness.
Freezing: To store for longer periods, freeze the rolls in an airtight bag or container. They will last for up to 3 months. Reheat them in the oven at 350°F (175°C) for 10 minutes or until warm.
FAQs:
- Can I make the dough ahead of time?
Yes! You can prepare the dough the night before and let it rise in the fridge overnight. The next day, allow it to come to room temperature before shaping the rolls and proceeding with the second rise.
- Why didn’t my rolls rise?
If your rolls didn’t rise, the yeast might have been expired, or the milk might have been too hot or too cold. Ensure the milk is warm (110°F/45°C) but not too hot, and always check the expiration date on the yeast.
- Can I use instant yeast instead of active dry yeast?
Yes! If using instant yeast, you can skip the step of dissolving the yeast in warm milk and add it directly to the dry ingredients.
- Can I add more seeds?
Definitely! You can increase the poppy seeds to 3 or 4 teaspoons for a stronger flavor. You can also mix in other seeds, such as sesame or sunflower, for added texture.
Enjoy baking these delicious and fluffy poppy seed rolls!