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Thanksgiving: Poppy Seed Dinner Rolls

Source of Recipe


Bon Appètit, November 1995






List of Ingredients



• 1 cup warm water (105º to 115º F)
  
• 2 envelopes dry yeast
  
• 1/4 tsp plus 1/3 cup sugar
  
• 2/3 cup whole milk, at room temperature
  
• 1 large egg
  
• 2-1/2 tsp salt
  
• 1/4 cup (1/2 stick) unsalted butter, melted, cooled
  
• 5-1/3 cups (about) all-purpose flour
  
• 1 cup (2 sticks) chilled unsalted butter, cut into thin slices
  
• 1 egg, beaten with 1 Tbsp cold water (glaze)
  
• Poppy seeds
  






Instructions



1. Place warm water in 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. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to 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. Refrigerate dough overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
   
   
2. Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place one dough portion on work surface; cover and chill remaining dough. Roll out one dough portion on floured surface to a 13 x 11-inch rectangle (about 1/8-inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place one dough stack, one cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces. Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes.
   
   
3. Position one rack in center and one rack in top third of oven; preheat to 350º F. Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to racks and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature.
   
   Makes 24 rolls.
   
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   NOTES
   
   • Be sure to begin preparing the dough a day before serving, because it needs to be refrigerated overnight.
   
   • These rolls can be prepared 1 week ahead. Wrap in aluminum foil and freeze. Re-warm thawed wrapped rolls in 350º F oven about 10 minutes.