Prepare a smooth yeast dough from the flour, oil, 100 - 125 ml lukewarm water, sugar, salt and the crumbled yeast (with a hand mixer or food processor) and leave to rise in a warm place for 1 hour. Line a baking sheet with parchment paper and preheat the oven to 200 ° C. Shape the dough into 6 - 8 oblong rolls of the same size and place on a baking sheet. Cut 3 times at the top with kitchen scissors so that small corners are created. Brush all rolls with the egg yolk and sprinkle with poppy seeds. Bake the rolls on the middle rack for about 10 to 15 minutes until they are a nice golden yellow color. Let cool down and enjoy. In terms of consistency, the rolls are most comparable to a yeast plait. Butter and honey or jam go best on it. But since there is hardly any sugar in the dough, cheese also tastes delicious. The rolls are also easy to bake and freeze in advance. Then just take it out of the frozen food in the morning and let it thaw in the freezer bag. These yeast rolls are a must for every Sunday breakfast in our family and we also know them as Jewish Sunday rolls.
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