Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

These sweet, buttery rolls historically served with afternoon tea are just as at home with Sunday night's chicken dinner.

Recipe by Cooking Light December 2002

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Becky Luigart-Stayner; Fonda Shaia

Recipe Summary

Yield:
20 servings (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

173 calories; calories from fat 17%; fat 3.2g; saturated fat 1.7g; mono fat 0.9g; poly fat 0.3g; protein 4.6g; carbohydrates 31.3g; fiber 1g; cholesterol 18mg; iron 1.7mg; sodium 154mg; calcium 31mg.
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