Baking after a really long hiatus has its challenges. Somehow, the idea of baking kept postponing due to various reasons – Family member who’s been unwell for a long time, travel, personal commitments and much more.
With these poppy seed dinner rolls, I hope to make bread (and in general) baking to be more often now. These rolls are soft and melt in the mouth, i took a short video too to show how soft these were , but it got unfortunately deleted before I could take a backup…
Nevertheless, these can accompany your pasta or soup (which is how we ate them).
These need just 60-75 mins resting time, and they can also be made with all purpose flour. I used stone ground whole wheat flour (a.k.a Chakki ka aata in local lingo) and they were fluffy and gorgeous.
Prep time – 15 Mins , resting – 75 mins and baking time – 15/18 min per batch
Makes – 6 -8 dinner rolls
What you need:
Whole wheat flour – 2 3/4 cup (here I used a 200 ml cup)
Salt to taste
Oil – 2 tsp
Water – 2/3 cup + 2 tsp more
Yeast – 1 packet
Italian Herbs – 1 tsp (used a mix of dried oregano and basil)
Onion powder – 1/2 tsp (unsalted)
Poppy seeds – 1.5 tsp
In a stand mixer, add all the ingredients except poppy seeds and make a smooth , elastic dough. If Kneading by hand, make sure it passes the window pane test. You may require more or less water depending on the quality of the flour.
Covered and keep aside for 60-75 mins or till doubled. Grease a baking tray or silpat sheet lightly.
Punch the dough gently and make 6-8 equal portions of the dough. Roll them in the base of your palm like buns / dinner rolls. Keep covered for 15 mins, when your oven is preheating to 180C/ 375F.
Once the rolls are risen, brush them slightly with warm milk or oil(I used this), and sprinkle poppy seeds on them. Bake for 15-18 mins or till slightly golden brown. Serve warm
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. This month, the theme Baking with Seeds is being hosted by Stacy
Let’s see what the other #breadbakers have dished out…
- Amaranth and Honey Bread from What Smells So Good?
- Brioche Buns from Simply Inspired Meals
- Cheddar Poppy Seed Bread Sticks from Food Lust People Love
- Dinner Rolls With Seeds In Paper Tea Cups from Sneha’s Recipe
- Everything Sourdough Bagels from A Day in the Life on the Farm
- Gul Poli-Tilgul Poli – Jaggery and Sesame Seeds StuffedIndian Flatbread from Cook With Renu
- Kaak from Sara’s Tasty Buds
- Nordic Stone Age Bread from All That’s Left Are The Crumbs
- Poppy Seed Rolls from Ambrosia
- Seeded Sourdough Boule from Bread Therapy
- Seeded Turmeric and Leek Levain from A Messy Kitchen
- Sesame Crackers from Anybody Can Bake
- Sesame Scallion Bread from Karen’s Kitchen Stories
- Wholewheat Poppy Seed Dinner Rolls from Sizzling Tastebuds