Three Red Poppies I
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Rosenboom, Jettie
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La Belle Cuisine - More Bread Recipes

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Poppy Seed Dinner Rolls

"Good bread is the most fundamentally satisfying of all foods,
and good bread with fresh butter, the greatest of feasts."
~ James Beard

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Red Poppies in
French Bucket
Art Print
Rowan, Carol
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Mohn im Feld
Mertens, Ute S.
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Poppy Seed Dinner Rolls
Bon Appetit November 1995

“These all-American rolls are so flaky and buttery that everyone will
want seconds.  Be sure to begin preparing the dough a day before
serving because it needs to be refrigerated overnight.”

1 cup warm water (105 to 115 degrees F.)
2 envelopes dry yeast
1/4 teaspoon plus 1/3 cup sugar
2/3 cup whole milk, room temperature
1 large egg
2 1/2 teaspoons salt
1/4 cup (1/2 stick) unsalted butter, melted, cooled
5 1/3 cups (about) all-purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into thin slices
1 egg beaten with 1 tablespoon cold water (glaze)
Poppy seeds

Place warm water in large bowl.  Sprinkle yeast and 1/4 teaspoon sugar
over and stir to blend. Let stand until yeast dissolves and mixture is
slightly foamy, about 8 minutes.
Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture.
Add melted butter and whisk until smooth.
Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off
turns, process until mixture resembles coarse meal. Add to yeast mixture
and stir until dry ingredients are moistened. Knead in bowl until smooth
dough forms, adding more flour if dough is sticky, about 5 minutes.
Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be
prepared 2 days ahead. Keep refrigerated.)
Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes.  Divide dough into 4 equal portions. Place one dough portion on work
surface; cover and chill remaining dough. Roll out one dough portion
on floured surface to a 13-by-11-inch rectangle (about 1/8 inch thick).
Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack
strips atop one another, forming 6 layers and pressing slightly to adhere.
Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place
one dough stack, cut side down, into each muffin cup (dough will fan
out slightly and fill muffin cups as dough rises.) Repeat with remaining
chilled dough pieces. Cover rolls with kitchen towel. Let rise in warm
draft-free area until rolls are puffed and doubled in volume, about 1
hour 15 minutes.
Position one rack in center and one rack in top third of oven; preheat
to 350 degrees F. Brush rolls gently with egg glaze. Sprinkle with poppy
seeds. Bake until rolls are golden brown, switching top and bottom
baking sheets halfway through baking, about 25 minutes. Transfer
pans to racks and cool rolls 5 minutes. Remove rolls from pans and
cool on racks. Serve warm or at room temperature. (Can be prepared
1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm
thawed wrapped rolls in 350-degree F. oven about 10 minutes.
Makes 24.

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