Poppy Seed Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500 g flour, type 550
- 150 g wheat - whole wheat flour
- 1 ½ teaspoon salt
- 1 teaspoon sugar
- 2 packs yeast (7 grams dry yeast)
- 1 tablespoon oil (sunflower oil)
- 400 ml water, lukewarm
- 1 egg (s), including the yolk and a thimble full water for brushing
- Poppy
Print Recipe
Pin Recipe Instructions
- Instead of poppy seeds, you can also use sesame, linseed, sunflower seeds or grated cheese, e.g. Emmentaler !! The cheese rolls will be the HIT !!!! First mix the flour, sugar, salt and yeast together! Then only add the oil and water and stir with the mixer until a lump forms. I usually knead the dough a little more with my hands. The dough should no longer stick to the hands but should feel dry. If it is too dry, add a little water - or flour if it is still sticky. Depending on. Usually you let the battered dough rise in a warm place until it has roughly doubled. Then you knead the dough again to almost its original size, shape the rolls from them and place them on a baking sheet. Don`t forget the parchment paper! Let the rolls rest until the size has roughly doubled. Preheat the stove with top and bottom heat to 220 - 240 degrees. Mix the egg yolks with the foxglove water, brush the rolls with the mixture and sprinkle with poppy seeds, sesame cheese, etc. depending on your mood. Pour half a cup of water into the drip pan or on the bottom of the stove. Bake the rolls on the middle rack for about 20 minutes. After baking, remove from the tray and let cool on a rack. If you want to eat them on the same day, you can wrap them in a dry tea towel. Then they won`t dry out and still stay fresh! Instead of type 550 + whole wheat flour, you can also use type 405 completely. Works too !! The first dough rest can also be omitted and instead of the first dough rest period, the buns can be formed straight away, which are then left to rise and then put in the oven !! The bread rolls often don`t open for me! That`s why I often skip the first dough rest period !! This is not noticeable in the taste. Only the pores will rest through the first kneading and the second kneading becomes finer. What I personally don`t like that much! I also freeze these rolls and to thaw them I put them on the toaster roll top for 5 minutes !! Works perfectly and are very crispy and tasty !!
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