Party Poppy Seed Rolls

Oxmoor House
2 dozen


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4 to 4 1/2 cups all-purpose flour, divided
2 packages dry yeast
2 teaspoons salt
1 1/2 cups milk
1/4 cup sugar
1/4 cup shortening
2 tablespoons butter or margarine, melted
1 teaspoon poppy seeds


Combine 1 1/2 cups flour, yeast, and salt in a large mixing bowl; stir well. Set aside.

Heat milk, sugar, and shortening in a small saucepan to 120° to 130°. Gradually add to flour mixture, beating well. Stir in enough remaining flour to make a stiff dough.

Turn dough out onto a floured surface, and knead 5 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; divide into 24 equal portions. Roll each portion into a ball, and place on buttered baking sheets; press clown lightly with fingertips to resemble a bun. Brush rolls with melted butter, and sprinkle with poppy seeds. Cover and repeat rising procedure 30 minutes or until doubled in bulk.

Bake at 400° for 15 minutes or until golden brown. Remove from baking sheets immediately. Cool completely. Split and use as party sandwich buns.

Created date

February 2010