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Poppy Seed Bread Rolls Recipe


Poppy Seed Bread Rolls Recipe







For the Dough:

4 cups all-purpose flour

1 packet (2 1/4 tsp) active dry yeast

1/4 cup sugar

1 tsp salt


1 cup warm milk (110°F/45°C)

1/4 cup melted butter

2 large eggs

2 tbsp poppy seeds

For the Egg Wash:


1 egg

1 tbsp water


Prepare the Dough:

In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes until it becomes frothy.


In a large mixing bowl, combine the flour, sugar, and salt.

Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a dough forms.

Stir in the poppy seeds.

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it is smooth and elastic.

First Rise:

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Shape the Rolls:

Punch down the risen dough to release any air bubbles.

Divide the dough into 12 equal portions and shape each portion into a round roll.


Place the rolls in greased baking dishes or muffin tins for a round shape.

Second Rise:

Cover the shaped rolls with a towel and let them rise again for about 30-45 minutes, until they have doubled in size.

Prepare the Egg Wash:

In a small bowl, whisk together the egg and water.

Bake the Rolls:

Preheat your oven to 375°F (190°C).

Brush the tops of the rolls with the egg wash.

Bake the rolls for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Cool and Serve:

Remove the rolls from the oven and let them cool on a wire rack before serving.

Enjoy your freshly baked poppy seed bread rolls! If you need any more recipes or have further questions, feel free to ask.

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