Poppy Seed Rolls

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King Arthur Flour


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*This is optional; you can omit it, or use 1 cup of milk in place of one of the cups of water. You may wish to scald the milk first to inhibit any enzymes in the milk that may interfere with yeast activity.

Pour the water into a large bowl. Sprinkle the yeast on top and stir with a whisk until dissolved.

Add the brown sugar and 1 cup of the all-purpose flour. Let this sit for about 10 minutes, to give the yeast a chance to get started.

Stir the dry milk, the salt, the poppy seeds and 1 cup of the unbleached flour together and add to the yeast mixture. Stir until well combined. Add the rest of the flours, a cup at a time, stirring well after each addition, until the dough has pulled away

Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough is smooth. Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap. Place the bowl in a warm, draft-free spot and l

Punch the dough down and turn it out onto a floured counter. Divide the dough into two equal pieces and roll each into a rope 24 inches long. Cut each rope into 24 one-inch pieces. Roll each piece into a round ball and place on a greased or parchment-line

Spray the rolls with water and let rise for about 30 minutes, until they're a little swollen. Preheat the oven to 400°F while the rolls are rising. Bake the rolls for 15 to 20 minutes, or until well-browned and baked through. Cool on racks.

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