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
3 Tbsp milk
1 1/2 tsp poppy seeds
- 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.
- Add 3 c flour, sugar, butter, salt, and egg; stir with a wooden spoon 3 minutes or until well combined.
- 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.
- 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.
- 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.
- Spray the rolls with cooking spray (lightly). Cover with plastic wrap and let rise 1 hour or until doubled in size.
- Preheat oven to 375.
- 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