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Wednesday, July 3, 2024

Roll recipe for poppies from seeds



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Second rise:

    • Cover the formed rolls with a cloth and let them rise again for 30 to 45 minutes, until doubled in size.
  5. Create the egg wash:

    • Whisk together the water and egg in a small bowl.
  6. 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.
  7. 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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