Poppy Seed Dinner Rolls

It has been awhile since I made this Poppy Seed dinner roll. This buttery rolls are delicious and fun to eat. Layers are peeled apart to mop up gravy. The important thing to remember when making these dinner rolls is to prepare the dough the night before. I made some this Thanksgiving weekend to accompany a rack of lamb dinner.

Poppy Seed Dinner Rolls

1 cup water 105 to 115F
2 envelope dry yeast
1/4 teaspoon plus 1/3 cup sugar

2/3 cup room temperature whole milk
1 large egg
2 1/2 teaspoon salt
1/4 cup ( 1/2 stick) unsalted butter, melted and cooled
5 1/3 cup all purpose flour
1 cup (2 sticks) Chilled unsalted butter, cut into thin slices

1 egg beaten with 1 tablespoon cold water (glaze)
Poppy seeds

Place warm water in a large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes.

Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Pulse until mixture resembles coarse meal. Add yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky. About 5 minutes.

Cover bowl with plastic wrap. Refrigerated dough overnight. ( can be prepared 2 days ahead. Keep refrigerated)

Butter 24 1/3 cup nonstick muffin cups. Turn dough on floured surface: knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 portions. Work with 1 portion at a time, cover and chill remaining. Roll out 1 portion on floured surface to 13x11 rectangle about 1/8 inch thick. Cut lengthwise into 6 strips, each about 2 inches wide. Stack strips on top one another, forming 6 layers. Press to adhere. Cut stacks crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, cut side down, into each muffin cup. Dough will fan out slightly and fill muffin cups as dough rises. Repeat with remaining dough portions.

Cover rolls with kitchen towel. Let rise in warm draft free area until rolls are puffed and double in volume, about 1 hour and 15 minutes.

Position 1 rack in center and 1 rack in top third of oven, Preheat to 350F. Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom rack halfway through about 25 minutes. Transfer pans to rack to cool rolls for 5 minutes. Remove from muffin tins and cool on rack. Serve warm or at room temperature.

Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm thawed wrapped rolls in 350F oven for about 10 minutes.

Adapted from Bon Appetit Nov 1995