Description
Soft and fluffy Danish poppy seed rolls with a lightly golden crust and delicate nutty crunch on top. Perfect for breakfast, brunch, or as a comforting side to soups and salads.
Ingredients
Scale
- 4 cups (500 g) all purpose flour
- 2 1/4 teaspoons (7 g) active dry yeast
- 1 1/2 cups (360 ml) warm milk
- 1/4 cup (60 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon (6 g) salt
- 1 large egg
- 2 tablespoons (20 g) poppy seeds
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix warm milk and sugar. Sprinkle yeast on top and let sit for 5 to 10 minutes until foamy.
- Add melted butter, egg, and salt. Gradually mix in flour until a soft dough forms.
- Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Shape into smooth balls and place on prepared baking sheet.
- Brush tops lightly with milk and sprinkle evenly with poppy seeds.
- Bake for 18 to 22 minutes until golden brown.
- Cool slightly on a wire rack before serving.
Notes
- Make sure the milk is lukewarm, not hot, to properly activate the yeast.
- If your kitchen is cool, let the dough rise in a slightly warm oven turned off.
- Store in an airtight container at room temperature for up to 2 days.
- Freeze baked rolls for up to 2 months and reheat gently before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg