Poppy Seed Rolls

These soft and fluffy poppy seed rolls are perfect for breakfast or a side dish. The yeast provides a light and airy texture, while the poppy seeds add a unique flavor.

Ingredients:

For the egg wash:

Instructions:

1. Activate the yeast: In a small bowl, combine the yeast with the warm milk. Let stand for about 5 minutes, or until foamy.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.
3. Combine wet and dry ingredients: Add the activated yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a dough forms.
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
5. First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Shape the rolls: Punch down the dough to release the air. Divide the dough into 12 equal pieces. Shape each piece into a smooth ball.
7. Second rise: Place the rolls in a greased muffin tin or on a baking sheet lined with parchment paper. Cover and let rise for 30-45 minutes, or until doubled in size.
8. Prepare the egg wash: In a small bowl, whisk together the egg and water.
9. Bake the rolls: Preheat oven to 375°F (190°C). Brush the tops of the rolls with the egg wash. Bake for 15-20 minutes, or until golden brown and sound hollow when tapped.
10. Cool and serve: Remove the rolls from the oven and let cool on a wire rack before serving.

Tips:

• You can substitute sesame seeds or flax seeds for the poppy seeds.
• Add dried fruit, nuts, or herbs to the dough for extra flavor.
• Once cooled, you can freeze the rolls for later. Reheat them in the oven before serving.

I hope you enjoy these delicious poppy seed rolls!