Poppy Seed Dinner Rolls

Cooking Instructions

1. In a mixer bowl dissolve quick-rising dry yeast and sugar in warm water and let it stand until the mixture is slightly foamy.

2. Attach the dough hook to the mixer and turn to speed 2 add milk, oil, egg, sugar, poppy seeds and salt

3. Mix well until everything is combined - about 30 seconds.

4. Gradually add flour to the batter and mix it until its smooth for about 1 minute

5. Combine flour and chilled butter in a food processor or you can a pastry cutter until the mixture resembles a coarse meal add this to the batter in the mixing bowl.

6. Turn to speed 2 and mix until the dry ingredients are incorporated

7. Knead on speed 2 until smooth, about 2 minutes longer

8. Add up to 1/3 of a cup of flour more if the dough remains sticky.

9. Remove the bowl from the mixer and cover with a towel and let it rise in a warm place for 30 minutes or until the dough nearly doubles in size.

10. Now coat 2 12-cup muffin tins with non stick cooking spray or butter.

11. On a floured surface knead dough for about 4 minutes until the dough is smooth and elastic.

12. Divide the dough into 4 equal portions and place one portion on a floured surface and refrigerate the remaining portions.

13. Roll out the dough to a 12x12x1/8-inch rectangle.

14. Cut the dough lengthwise into 6 2-inch strips and stack the strips to form 6 layers.

15. Cut the stacks into 6 equal portions, each about 2 inch squares.

16. Place each stack on their edge, cut side down in the prepared muffin cups. Repeat with the remaining dough sections.

17. Cover with a towel and let the dough rise in a warm place for 30 minutes or until nearly doubles in size.

18. After it has risen preheat your oven to 350 F

19. Brush the tops of the rolls with melted butter and sprinkle with poppy seeds.

20. Bake for 25 minutes in the oven for 7 to 10 minutes.