Ingredients:
- 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
Directions:
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Prepare the dough:
- Dissolve the yeast in the warm milk in a small bowl. Let it rest until foamy, about 5 minutes.
- In a large bowl, mix the salt, sugar, and flour.
- Add the yeast mixture, melted butter, and eggs to the dry ingredients. Stir until a dough starts to form.
- Add the poppy seeds and knead the dough on a floured surface until smooth and elastic, about 8 to 10 minutes.
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First rise:
- Grease a bowl, place the dough in it, and cover with a clean kitchen towel.
- Let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
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Shape the rolls:
- Punch down the risen dough to remove air bubbles.
- Divide the dough into 12 equal pieces and shape each piece into a round roll.
- Place the rolls in oiled baking pans or muffin tins.
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Second rise:
- Cover the formed rolls with a cloth and let them rise again for 30 to 45 minutes, until doubled in size.
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Create the egg wash:
- Whisk together the water and egg in a small bowl.
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Bake the buns:
- Preheat your oven to 375°F (190°C).
- Brush the top of each roll with the egg wash.
- Bake the buns for 15 to 20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
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Cool and serve:
- Remove the buns from the oven and let them cool on a rack before serving.
Enjoy your freshly made poppy seed buns!
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