Poppy Seed Bread Rolls
Servings: 4
Ingredients
- 250 g Plain Flour
- 1 x 7g Sachet of Quick action Yeast
- 170 ml Warm water (not hot-hot water will kill the yeast!)
- 1/2 tsp Salt
- 2 tbsp Olive Oil
- 2 tbsp Milk
- 1 Heaped Tsp Granulated Sugar
- 4 Tbsp Poppy seeds
For The Glaze
- 1 tbsp Honey
- 1 Tbsp Butter
- Poppy seeds for sprinkling
Instructions
- Add the flour and salt to a large mixing bowl and stir until combined
- Add the Sugar and yeast, stir again.
- Make a well in the centre of your mix and pour in the warm water and milk, stir with a wooden spoon until a shaggy dough forms
- Add the Olive oil and stir again with the wooden spoon.
- Add the poppy seeds and knead with your hands until combined.* If the dough feels a little wet, add sprinkles of flour until workable
- Place the dough on a floured surface and knead for 5 minutes until smooth and stretchy
- Shape the dough into a ball and place in a proving Bowl, or oiled bowl. Cover and allow to rise in a warm place for 1 hour or until it has doubled in size.
- Cover a baking tray with baking paper.
- Turn out the dough and divide into 4 equal pieces, shape each piece into round balls, place them on the baking tray, cover and allow them to rise for a second time for 30 minutes.
- Preheat the oven to 200°C.
- Place the Honey and Butter in a bowl and pop in the microwave for a few seconds until melted
- After the second rise, brush the dough balls with the honey butter
- Using a Sharp knife or Lame score the top of each dough ball.
- Sprinkle with Poppy Seeds and Bake in the oven for 20-30 minutes until golden brown and the base of each roll drums hollow.
- Transfer to a wire rack and leave to cool.