1/4 cup butter, melted and cooled to room temperature
1 teaspoon salt
1 large egg
3 tablespoons 1% low-fat milk
1 1/2 teaspoons poppy seeds
How to Make It
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.
I enjoy making yeast breads, but sometimes wonder whether it's worth all the time they take. Fortunately, this dough is easy to work with and the rolls were well-received at the gathering to which I took them. I count them a success & will use the recipe again. :)
It's not often I rate a simple bread recipe so highly, but these were great! Decadently chewy with perfect hints of sugar and butter in each bite. Equally good at dinner as they were with a cup of tea and jam for tea time!
Delicious! Made for Christmas dinner, and the only change was I skipped the poppy seeds since no one in the family likes them. Everyone thought they were very tasty, similar to Hawaiian Bread in sweetness but much more dense. I thought they were a bit dry, may be because I baked a couple days early then froze, thawed and reheated. Don't know if I'd bother again, simply b/c my DH and son aren't bread freaks like me - or if I make yeast bread, they'd much prefer cinnamon rolls!
Careful, if you make these for a special holiday you will have to make them forever afterward for that occasion because everyone will rave about them. So easy and they freeze geat. I just turn them out of the pan without separating them, wrap them tightly in foil, then place in a ziplock freezer bag. When I'm ready to use them, I take them out of the bag and let them defrost in the foil then warm them in the oven (still in the foil). Then just unwrap, separate, and enjoy!
Despite the long preparation time, these rolls are easy to make and are very, very tasty. They look great too. One word of caution: as the name "tea roll" implies, they are quite dense. Think biscuit versus a light, puffy little dinner roll. I served them for Thanksgiving and, while they received many compliments, they might be too heavy for some holiday meals. Some people ate them for dessert with dabs of cranberry sauce. Delicious as a breakfast roll, or with afternoon tea or coffee.