Poppy Seed Rolls

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Andrea Lea

note: **Filling***

8 oz. poppy seeds (200 grams)

½ c. milk (125 ml)

7 T. butter (100 grams)

7 T. sugar (80 grams)

½ tsp. vanilla extract OR 1 T. vanilla sugar

⅛ tsp. salt

1 T. rum

1 T. lemon juice

½ tsp. fresh lemon zest

¼ tsp. cinnamon

Grind the poppy seeds. You may use a "poppy seed mill" or grinder Compare Prices, or grind it in several batches in a coffee grinder. Grind them for 1 to 2 minutes or until they are cracked and become darker and oily looking.

Mix poppy seeds and the rest of the filling ingredients (through cinnamon) in a saucepan and bring to a simmer. Cook, stirring, for about 10 minutes, then remove from heat and cool.

The dough is a simple, enriched, white, yeast dough. German recipes frequently call for a "Pfund" (one metric pound) of flour, which will make 12 to 18 regular rolls or 6 of these large rolls.

subheading: Make the Dough:

note: **Dough***

4 ¼ c. all-purpose flour (500 grams) plus more for dusting

2 ¼ tsp. instant yeast (see note)*

5 T. sugar (60 grams)

¼ tsp. salt

½ c. butter, melted (110 grams)

1 c. lukewarm milk (250 ml)

1 large egg

note: Instant yeast or bread machine yeast may be mixed directly with the flour and other dry ingredients. If you have regular, dry yeast, mix it with part of the lukewarm milk and let it sit for 10 minutes to rehydrate. Add with the milk to the dry ingredients and proceed as usual. If you wish to use fresh yeast, use a cake (20 to 30 grams) and dissolve in the milk prior to mixing with the flour.

Mix the flour, instant yeast*, sugar and salt in a bowl. Melt butter and milk together, cool to lukewarm.

Add the milk, butter and egg to the flour and work (mix, then knead) it into a smooth dough. Knead for about 5 minutes, then form it into a ball, dust it with flour and let it rest for 30 minutes.

It rises quite a bit and needs no further kneading or rise after this step.

subheading: Making the Dough:

The dough is a simple, enriched, white, yeast dough. German recipes frequently call for a "Pfund" (one metric pound) of flour, which will make 12 to 18 regular rolls or 6 of these large rolls.

Directions at facebook.com

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