Instructions:
- Preparing the Dough:
- In a small bowl, mix the yeast with warm milk. Let it sit until it starts to bubble, about 5 minutes.
- In a large bowl, combine salt, sugar, and flour.
- Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a thick dough forms.
- Incorporate the poppy seeds.
- Turn the dough out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
- First Rise:
- Place the dough in an oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shaping the Rolls:
- Deflate the risen dough to remove air bubbles.
- Divide the dough into 12 equal parts and shape each into a round roll.
- Arrange the rolls in greased baking pans or muffin tins.
- Second Rise:
- Cover the shaped rolls with a cloth and let them rise again for 30 to 45 minutes, until doubled in size.
- Preparing the Egg Wash:
- Mix the egg and water in a small bowl.
- Baking the Rolls:
- Preheat the oven to 375°F (190°C).
- Brush the top of each roll with the egg wash.
- Bake the rolls in the oven until golden brown and they sound hollow when tapped on the bottom, about 15 to 20 minutes.
- Finishing:
- Allow the poppy seed rolls to cool on a rack after baking.
- Enjoy:
- Serve and enjoy your freshly baked poppy seed rolls!
