Poppy Seed Dinner Rolls - Instructions
In a stand mixer bowl dissolve quick-rising dry yeast and sugar in warm water and let it stand until the
mixture is slightly foamy. Attach the dough hook to the mixer and turn to speed 2 add milk, oil, egg,
sugar, poppy seeds and salt.
Mix well until everything is combined - about 30 seconds. Gradually add flour to the batter and mix it
until its smooth for about 1 minute.
Combine flour and chilled butter in a food processor or you can use a pastry cutter until the mixture
resembles a coarse meal add this to the batter in the mixing bowl. Turn to speed 2 and mix until the dry
ingredients are incorporated. Knead on speed 2 until smooth, about 2 minutes longer.
Add up to 1/3 of a cup of flour more if the dough remains sticky.
Remove the bowl from the mixer and cover with a towel and let it rise in a warm place for 30 minutes or
until the dough nearly doubles in size.
Coat 2 12-cup muffin tins with nonstick cooking spray or butter. On a floured surface knead dough for