Poppy Seed Rolls

There is something so satisfying about making bread...

Maybe it's the kneading of the dough. 

Or the satisfaction of watching the bread rise in the oven. The art of bread making can be a very daunting task, there are so many things that could go wrong, but get it right and the smell of fresh bread baking will make everything feel alright. This recipe is fail proof as I have tried it many times, it needs little care and attention and if you are a first time bread maker then this recipe will break you in gently. As a baker I would say I am pretty confident in cake making but when it comes to bread I am a novice, I have dabbled here and there but I have never fully committed to pushing my boundaries. This is something I would like to change and right here right now I pledge that I will make more bread. You can hold me to it.

Like I said this recipe is really easy and you only need to let it prove for half an hour which is great if you don't have all day. I used my mixer with a dough hook but you don't need to have this you can just use your hands.

Poppy Seed Rolls 

250g Strong White Bread Flour

1/2 Tsp Salt
15g Butter
1 1/2 Tbsp Dark Brown Sugar
1 Tsp Dried Yeast
3 Tbsp Poppy Seeds
175ml Warm Water

Put the flour into a bowl with the salt and butter. Rub together with your fingertips to make crumbs and then add two tbsp of the poppy seeds and mix together. 

Add the sugar and yeast and mix. Gradually pour in the warm water and mix together to form a rough dough. If you are using a mixer with a dough hook knead on a low speed for 10 minutes until the dough is smooth and elastic. If you are using your hands tip the dough onto a lightly floured surface and stretch and knead the dough for 15 minutes again until smooth and elastic. 

Cut the dough into six even sized pieces and make each into a smooth ball. Grease a baking tray and arrange the six rolls onto the tray, keeping them well spaced apart. Sprinkle over the reserved tsp of poppy seeds and cover loosely with cling film. Leave in a warm place until doubled in size, around 30 minutes. 

Preheat the oven to 220 degrees C/gas mark 7. Remove the cling film and reduce the oven temperature to 200 degrees C/gas mark 6 and bake the rolls for 15-20 minutes until risen and golden.