Spacer Pennsylvania Dutch Tea Rolls
  | Asymmetry | Cooking | Pennsylvania Dutch Tea Rolls |



These rise three times, so be sure to leave plenty of time to make them. They're worth the wait! They also freeze divinely. Note that this recipe uses fast-acting yeast.

5 1/4 c all-purpose flour
1 1/3 c warm 1% milk (100-110 degrees)
1 package quick-rise yeast
1/2 c sugar
1/4 c butter, melted and cooled to room temperature
1 tsp salt
1 large egg
cooking spray
3 Tbsp milk
1 1/2 tsp poppy seeds


  1. Combine 2 cups of flour, warm milk, and yeast in a large bowl. Cover with plastic wrap and let stand 1 1/2 hours; batter should become very bubbly and triple in size.
  2. Add 3 c flour, sugar, butter, salt, and egg; stir with a wooden spoon 3 minutes or until well combined.
  3. Turn dough out onto a lightly floured surface and knead until smooth, about 8 minutes, adding just enough of the remaining flour to keep the dough from sticking; it should feel slightly tacky.
  4. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise 1 1/2 hours or until doubled in size.
  5. Turn the dough out onto a lightly floured surface and pat it into a 10x8 rectangle. Divide into 20 equal pieces and shape each piece into a ball. Place balls in a 9x13 baking pan coated with cooking spray.
  6. Spray the rolls with cooking spray (lightly). Cover with plastic wrap and let rise 1 hour or until doubled in size.
  7. Preheat oven to 375.
  8. Brush rolls with milk and sprinkle with poppy seeds. Bake 20 minutes or until lightly browned. Cool in pan 5 minutes before serving, or cool completely on a wire rack.

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Except where noted, all material on this site is © 2003 Rebecca J. Stevenson