Prepare the money.
Mix the yeast in the warm milk in a small bowl. Let it sit until it begins to bubble, around five minutes.
In a big bowl, combine the salt, sugar, and flour.
Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a thick mixture begins to take shape.
Put the poppy seeds in.
Place the dough on a floured surface and knead it for 8 to 10 minutes until it is smooth and stretchy.
First climb:
After applying oil to a bowl, cover it with a clean kitchen towel and let the dough grow in a warm place for about one to one and a half hours, or until it doubles in size.
Make the rolls.
To get rid of air bubbles, flatten the dough that is rising.
Cut the dough into twelve equal parts and shape each one into a round roll.
To make a circle, place the rolls in greased baking pans or muffin tins.
The act of climbing a mountain for the second time.
Cover the rolled dough with a cloth and let it rise again for about 30 to 45 minutes, until it doubles in size.
Prepare the egg wash:
Mix the water and egg in a small bowl.
Make the buns in the oven.
Preheat your oven to 375°F (190°C).
Brush the top of each roll with the egg wash.
Bake the buns in the oven until they turn golden brown and make a hollow sound when you tap the bottom, for about 15 to 20 minutes.
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After baking, allow the bread rolls to cool on a rack before serving.
Enjoy your freshly baked poppy seed rolls! Please ask if you need more recipes or have any other questions right away.
Have fun!