Pennsylvania Dutch Tea Rolls

Cooking Light
Pennsylvania Dutch Tea Rolls Recipe
These sweet, buttery rolls historically served with afternoon tea are just as at home with Sunday night's chicken dinner.
20 servings (serving size: 1 roll)


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5 1/4 cups all-purpose flour, divided
1 1/3 cups warm 1% low-fat milk (100° to 110°)
1 package quick-rise yeast (about 2 1/4 teaspoons)
1/2 cup sugar
1/4 cup butter, melted and cooled to room temperature
1 teaspoon salt
1 large egg
Cooking spray
3 tablespoons 1% low-fat milk
1 1/2 teaspoons poppy seeds


Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, warm milk, and yeast in a large bowl. Cover with plastic wrap, and let stand 1 1/2 hours (batter should become very bubbly and almost triple in size).

Add 3 cups flour, sugar, butter, salt, and egg; stir with a wooden spoon 3 minutes or until well combined. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Lightly press two fingers into dough. If indentation remains, the dough has risen enough.)

Turn dough out onto a lightly floured surface; lightly dust dough with flour and pat into an 10 x 8-inch rectangle. Divide dough by making 3 lengthwise cuts and 4 crosswise cuts to form 20 equal pieces; shape each piece into a ball. Place balls in a 13 x 9-inch baking pan coated with cooking spray.

Lightly coat the dough with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

Preheat oven to 375°.

Brush 3 tablespoons milk lightly over dough; sprinkle with poppy seeds. Bake at 375° for 20 minutes or until browned. Cool rolls in pan 5 minutes. Serve warm, or cool completely on a wire rack.

Created date

October 2003

Nutritional Information

Calories 173
Caloriesfromfat 17 %
Fat 3.2 g
Satfat 1.7 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 4.6 g
Carbohydrate 31.3 g
Fiber 1 g
Cholesterol 18 mg
Iron 1.7 mg
Sodium 154 mg
Calcium 31 mg