POPPY SEED DINNER ROLLS
Steps:
- Place warm water in large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes.
- Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky, about 5 minutes.
- Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
- Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place 1 dough portion on work surface; cover and chill remaining dough. Roll out 1 dough portion on floured surface to 13x11-inch rectangle (about 1/8 inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces.
- Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes.
- Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature. (Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)
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Shad aM
[email protected]These rolls are a great way to use up leftover poppy seeds.
Nalugo Prossy
[email protected]I love the way the poppy seeds look on top of these rolls.
Fawaaz Oloriegbe
[email protected]These rolls are perfect for a special occasion or a holiday dinner.
ZAHID Jabroo
[email protected]I've never made poppy seed dinner rolls before, but this recipe was easy to follow and the rolls turned out great.
Sujan sujan Sujan sujan
[email protected]These rolls are so soft and fluffy, and the poppy seeds add a nice touch.
wullie rodger
[email protected]I'm not a baker, but these rolls were so easy to make. They turned out perfect!
faizullah khosty
[email protected]The poppy seed dinner rolls were a big hit at my family gathering. Everyone loved them!
Bulawan Sultan
[email protected]These rolls were easy to make and turned out great! I'll definitely be making them again.
Fahd Jee
[email protected]I followed the recipe exactly, but my rolls didn't turn out as fluffy as I expected. They were still tasty, though.
Afaq Haider
[email protected]These rolls were a bit too dense for my taste, but the flavor was good.
Victoria P
[email protected]I love the flavor of poppy seeds, so I was excited to try this recipe. The rolls were soft and fluffy, and the poppy seeds added a nice nutty flavor. I will definitely be making these again.
Janelle Small
[email protected]These dinner rolls were delicious! I used a bread machine to make them, and they came out perfectly. The poppy seeds added a nice crunch.
Shahram Khan
[email protected]I've made these rolls several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
Md Sayek
[email protected]These poppy seed dinner rolls were a hit at my last dinner party! They were so soft and fluffy, and the poppy seeds added a lovely nutty flavor.