Fatz Copy Cat Poppy Seed Rolls
Enjoy, Fatz poppy seed rolls for dinner at home! This recipe is easy to make and delicious!
- 2 cups warm water
- 2 tablespoons active dry yeast
- 1/2 cup light brown sugar
- 1/4 cup non-instant dry milk powder*
- 1 tablespoon salt
- 1/4 cup poppy seeds
- 3 cups King Arthur Unbleached All-Purpose Flour
- 3 cups King Arthur Traditional Whole Wheat or 100% White Whole Wheat Flour
Preparation time 30mins
Adapted from kingarthurflour.com
Pour the water into a large bowl. Sprinkle the yeast on top and stir with a whisk until dissolved.
Add the brown sugar and 1 cup of the all-purpose flour. Let this sit for about 10 minutes, to give the yeast a chance to get started.
Stir the dry milk, the salt, the poppy seeds and 1 cup of the unbleached flour together and add to the yeast mixture. Stir until well combined. Add the rest of the flours, a cup at a time, stirring well after each addition, until the dough has pulled away from the sides of the bowl.
Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough is smooth. Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap. Place the bowl in a warm, draft-free spot and let rise until it has doubled in size, 1 1/2 to 2 hours.
Punch the dough down and turn it out onto a floured counter. Divide the dough into two equal pieces and roll each into a rope 24 inches long. Cut each rope into 24 one-inch pieces. Roll each piece into a round ball and place on a greased or parchment-lined baking sheet. The rolls need to be two inches apart.
Spray the rolls with water and let rise for about 30 minutes, until they're a little swollen. Preheat the oven to 400°Fahrenheit while the rolls are rising. Bake the rolls for 15 to 20 minutes, or until well-browned and baked through. Cool on racks.