Saturday Mornin’ Poppy Seed Rolls

Don’t let the whole wheat fool you, these rolls ‘aint healthy, but they sure are a tasty Saturday morning treat. They are especially good slathered in my citrus icing!

This recipe is for a batch of 14 plus two ugly yet still yummy end pieces.

Poppy Seed Rolls

1 cup whole wheat flour

3- 3 1/2 cups bread flour

2 1/2 tsp dry yeast

1 cup whole milk

1/3 cup sugar

1/2 tsp salt

2  eggs

1/4 tsp fiori di sicilia (optional) substitute 1 tsp. vanilla

3 tbsp butter, melted

1/2 cup sugar

3 tbsp poppy seeds

In the bowl of your stand mixer, combine 2 cups flour and yeast, set aside. In a saucepan heat and stir milk, 1/3 cup sugar and butter until it is almost completely melted.  Add to the dry mixture and set on low speed. Add eggs one at a time and the fiori di sicilia or vanilla. Once it is all combined beat at high speed for 3 minutes. Change to the dough hook and add as much of the remaining flour as you can keeping the dough soft. In other words, add less and not more if you can, just enough so it isn’t sticking to the bowl too much. Once the flour is in turn the mixer on low/medium speed to knead the dough for about 5 minutes. It should be smooth and elastic. As it is kneading, lightly grease a bowl for the rise, and two 9″ cake pans to bake them in.  Once the dough has been kneaded turn it into the greased bowl and let rise for at least an hour. It should double in size.

Punch down the dough and let it rest for 10 minutes. Turn on to a lightly floured surface and roll out into a rectangle shape about 1/4 of an inch thick. Brush on the 3 tbs butter. I actually ran out and made my own butter.

This is where I remembered to start taking pictures.

Give a healthy coating of poppy seeds, and about a 1/2 cup sugar.

Pay no attention to the fruit. I was also prepping to juice…

Roll the dough up, jelly roll style.

Then slice 1 inch sections.There are different methods to this. You can use thread to wrap around it and pull it but I prefer my serrated bread knife. The knife is conveniently an inch wide so I lay it sideways to measure and cut the pieces evenly.

Place your rolls in the greased pan. This is normally where I cover them with plastic wrap and throw them in the fridge.

In the morning, I pull them out of the fridge and let them rise to double in size. (leave the plastic wrap – or cover with a damp towel or they tend to dry out) It usually takes an hour depending on the temperature of the house. This particular morning it was cold, so I pulled out my dehydrator and set it on the lowest temp and set them in it to proof. It worked like a charm! They could have used a little more time but we were in a hurry.. While they are rising, I make the citrus icing to go on top and preheat the oven to 375.

Bake at 375 for 20 to 25 minutes.