Poppy Seed Rolls
Batch of poppy seed rolls for lunch.
Poppy seed rolls (makes 8)
750g strong white flour1 x 7g sachet yeast1 tablespoon sugar1 tablespoon sea saltAbout 400ml lukewarm water1 egg, beaten1 tablespoon poppy seeds
Combine the flour, yeast salt and sugar in a large bowl. Gradually add the water until it comes together in a sticky ball. Knead on a floured surface for 10 minutes until you have a smooth dough. Put back in the bowl, cover with cling onto and leave for 30min to prove.
Punch back the dough and cut into 8 equal pieces. Form into smooth balls and leave on a floured baking tray for another 30 minutes proving. Meanwhile preheat the oven to 190c.
Just before putting in the oven wash the rolls with egg and scatter over the poppy seeds. Bake for 25 minutes until golden and risen.