There's nothing nicer than homemade bread or rolls and these Poppy Seed Rolls are no exception. This is such an easy recipe and process so don't be afraid to give it a try, even if you've never baked bread or rolls before. They're perfect to eat simply spread with butter, dunking into a bowl of soup or mopping up the gravy from a stew. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:-Gather all your ingredients and measure them out.
Sieve the flour.
Add the dry ingredients-
flour, salt, sugar and dried yeast, in to a large mixing bowl. Mix through. Make a well in the centre and pour in the water and oil.
Start to combine the dry mix with the wet, mixing well with a wooden spoon until you have a soft dough.
Turn out onto a lightly floured work surface and knead for 10-15 minutes until you have a smooth, elastic dough. Place the dough in a large mixing bowl and cover with a damp tea towel. Leave the dough to rise in a warm place until doubled in size (roughly 1 hour).
After proving and doubling in size, remove the dough from the bowl and knock the air out using your hands. Knead again for a few minutes, then divide into 10-12 portions. Oil your hands and roll the dough between your palms into balls, until they are shaped into rolls. Arrange, spaced apart on a lightly oiled baking tray or muffin tray. Sprinkle over the Poppy seeds, press them lightly down, then cover with a piece of oiled clingfilm, leaving them to prove in a warm place for a further hour until doubled in size again.
After 45mns switch the oven on and Pre-heat to E-220°C or G-7.
Once the proving time is complete remove the clingfilm, place them in the oven- top shelf, and bake for 12-15 minutes, until golden brown.
Remove from the oven and allow to cool on a wire rack before serving.
Perfect spread with your perfect favourite butter or just dunked in a soup or mopping up the gravy from a stew.
Easy swaps:-
Olive Oil for butter
100ml of water for milk.
Caster sugar for any sugar.
Poppy Seeds for any eg,Sunflower or Chia etc
Ingredients
Directions
Prep:-Gather all your ingredients and measure them out.
Sieve the flour.
Add the dry ingredients-
flour, salt, sugar and dried yeast, in to a large mixing bowl. Mix through. Make a well in the centre and pour in the water and oil.
Start to combine the dry mix with the wet, mixing well with a wooden spoon until you have a soft dough.
Turn out onto a lightly floured work surface and knead for 10-15 minutes until you have a smooth, elastic dough. Place the dough in a large mixing bowl and cover with a damp tea towel. Leave the dough to rise in a warm place until doubled in size (roughly 1 hour).
After proving and doubling in size, remove the dough from the bowl and knock the air out using your hands. Knead again for a few minutes, then divide into 10-12 portions. Oil your hands and roll the dough between your palms into balls, until they are shaped into rolls. Arrange, spaced apart on a lightly oiled baking tray or muffin tray. Sprinkle over the Poppy seeds, press them lightly down, then cover with a piece of oiled clingfilm, leaving them to prove in a warm place for a further hour until doubled in size again.
After 45mns switch the oven on and Pre-heat to E-220°C or G-7.
Once the proving time is complete remove the clingfilm, place them in the oven- top shelf, and bake for 12-15 minutes, until golden brown.
Remove from the oven and allow to cool on a wire rack before serving.
Perfect spread with your perfect favourite butter or just dunked in a soup or mopping up the gravy from a stew.
Easy swaps:-
Olive Oil for butter
100ml of water for milk.
Caster sugar for any sugar.
Poppy Seeds for any eg,Sunflower or Chia etc