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Foodgeek: |
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Rating: |
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Servings: |
2 dozen |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Rolls:
2 tsp. instant yeast
1/2 cup milk, just above room temperature
1/2 cup warm water
3/4 cup evaporated milk, just above room temperature
1 tsp. sugar
1 tbsp. unsalted butter, melted
1 lg. egg yolk
3 cups all purpose flour
1/2 tsp. fine salt
Topping:
3/4 cup poppy seeds
1 cup milk
1/2 cup honey
1/2 cup sugar
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Directions:
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Stir yeast into milk, water and evaporated milk. Whisk in sugar, melted butter and egg yolk. Add 2 cups flour and salt and stir until dough becomes too hard to work with a spoon; switch to working in remaining flour by hand. Turn out dough onto a clean work surface and knead by hand for 5 minutes. Return dough to mixing bowl and cover bowl with plastic wrap. Let dough rise in a warm, draft free place for 2 hours.
While dough is rising, prepare topping. Simmer poppy seeds in milk with honey and sugar for 15 minutes and set aside.
Preheat oven to 375°F. and line a baking tray with parchment paper. On a lightly floured surface, cut dough in half and roll out each portion into a long rope. Cut each length into 12 pieces and shape into balls. Place balls on baking sheet, at least 1 inch apart and let rise for 10 minutes. Bake for 15 minutes, until they’re a light golden brown.
While still warm, tip rolls into a colander in the sink and pour 4 cups of boiling water over it, turning the balls while pouring. Drain rolls and toss with poppy seed topping coating well. Spread on a baking sheet to dry and set. These can be made a day in advance and stored in an airtight container. Makes 24.
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Comments from olga
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These are little rolls are rolled in honey and poppy seeds.
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