Servings 8 rolls
Ingredients
- 1.7 cups water
- 0.4 oz yeast
- 1 tsp salt
- 0.5 tbsp honey
- 13.2 oz wheat flour
- 1 egg, gently whisked.
- 2 tbsp black poppy seeds
Instructions
- Mix yeast and luke warm (max 37° C / 98° F) water in a large bowl. Add salt and honey and stir. Now add the flour and stir a few times, but don't work the dough too much. The dough should be soft and moist.
- Cover the bowl with a kitchen towel and leave it to rise for 1.5-2 hours. You want it to double in size.
- Heat the oven to 250° C / 480° F.
- Pour the dough out of the bowl and onto the kitchen table, lightly floured. Don't work the dough. Cut the dough into 8 equal size rolls and place them on an oven pan with parchment paper.
- Brush the rolls with eggwash, and sprinkle liberal amounts of poppy seeds on them.
- Bake in the oven for 10-15 minutes until golden.
- Remove from the oven and let the rolls cool off for 30 minutes.
