2 (1/4-ounce) packets
quick-rising dry yeast
1/3 cup plus 1/4 teaspoon granulated sugar, divided use
1 cup warm water
2/3 cup whole milk, room temperature
1/4 cup vegetable oil
1 large egg
1 tablespoon poppy seed
5 1/3 cup all purpose flour, divided use
1 cup unsalted butter, chilled
3 tablespoons unsalted butter, melted
Non-Stick spray
Extra Poppy seeds for garnish
In a mixer bowl dissolve
quick-rising dry yeast and sugar in warm water and let it stand
until the mixture is slightly foamy.
Attach the dough hook
to the mixer and turn to speed 2, add milk, oil, egg, sugar,
poppy seeds and salt.
Mix well until everything
is combined - about 30 seconds.
Gradually add flour to
the batter and mix it until its smooth for about 1 minute
Combine flour and chilled
butter in a food processor or you can use a pastry cutter until
the mixture resembles a coarse meal add this to the batter in
the mixing bowl.
Turn to speed 2 and mix
until the dry ingredients are incorporated.
Knead on speed 2 until
smooth, about 2 minutes longer.
Add up to 1/3 of a cup
of flour more if the dough remains sticky.
Remove the bowl from the
mixer and cover with a towel and let it rise in a warm place
for 30 minutes or until the dough nearly doubles in size.
Now coat 2 (12-cup) muffin
tins with non stick cooking spray or butter.
On a floured surface knead
dough for about 4 minutes until the dough is smooth and elastic.
Divide the dough into
4 equal portions and place one portion on a floured surface and
refrigerate the remaining portions.
Roll out the dough to
a 12x12x1/8-inch rectangle.
Cut the dough lengthwise
into 6 2-inch strips and stack the strips to form 6 layers.
Cut the stacks into 6
equal portions, each about 2 inch squares.
Place each stack on their
edge, cut side down in the prepared muffin cups. Repeat with
the remaining dough sections.
Cover with a towel and
let the dough rise in a warm place for 30 minutes or until nearly
doubles in size.
After it has risen preheat
your oven to 350°F (175°C).
Brush the tops of the
rolls with melted butter and sprinkle with poppy seeds.
Bake for 25 minutes in
the oven for 7 to 10 minutes.
