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Poppy Seed Rolls

 Poppy Seed Rolls
I've made these often for Sunday dinner, and they are delicious! There's nothing like homemade rolls to top off a meal.
18 ServingsPrep: 25 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 teaspoon plus 1/4 cup sugar divided
  • 1 cup warm milk (110° to 115°)
  • 1/2 cup shortening
  • 1-1/2 teaspoons salt
  • 1 egg, beaten
  • 3-3/4 to 4 cups King Arthur Unbleached All-Purpose Flour
  • Melted butter
  • Poppy seeds

Directions

  • In a large bowl, dissolve yeast in water. Add 1 teaspoon of sugar;
  • let stand for 5 minutes. Beat in milk, shortening, salt, egg and
  • remaining sugar. Add enough flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch the dough down. Turn onto a lightly floured surface; divide
  • into 18 pieces. Shape into balls. Place in greased muffin cups.
  • Cover and let rise until doubled, about 30 minutes.
  • Brush tops with butter; sprinkle with poppy seeds. Bake at 375°
  • for 11-13 minutes or until golden brown. Remove from pans to wire

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Poppy Seed Rolls (continued)

Directions (continued)

  • racks. Yield: 1-1/2 dozen.