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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink
recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for
the kids, or entertaining friends at home. Each recipe promises a completely different
taste experience, and all are really easy-to-make.
Impress and entertain coffee-lovers with stylish yet simple to prepare hot coffees!
Poppy Seed Dinner Rolls
By Kate Miller
Generously sprinkled with beautiful black seeds, poppy seed rolls bring a touch of
sophistication to any dinner. They make a simple meal classy, and let you charm your
way to everyone's heart.
These soft and fluffy dinner rolls are always a big hit in our family, and they are
very easy to make without a bread machine. You can make them any time of the year,
or for special family dinners. Homemade poppy seed rolls are also wonderful for breakfast,
served with a nice cup of Arabica coffee.
These delicious flaky buttery poppy seed dinner rolls are best enjoyed on the day
they are made, but they will stay fresh and tasty for 3-4 days.
The poppy seed dinner rolls recipe can be prepared a week ahead. Wrap in aluminum
foil and freeze. Thaw and rewarm in 350˚F oven for about 10 minutes.
Poppy Seed Roll Recipe
1 cup warm water, about 105 -115˚F 2 envelopes dry yeast ¼ teaspoon plus ⅓ cup sugar ⅔
cup whole milk, room temperature 1 large egg 2½ teaspoons salt 4 cups 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
How to make poppy seed rolls
1. Combine warm water, yeast and ¼ teaspoon sugar in a large mixing bowl. Leave to
stand until the yeast dissolves and mixture is slightly foamy. This will take about
2. Whisk milk, egg, salt and remaining sugar into yeast mixture.
3. Add butter and whisk until smooth.
4. Place flour and butter in processor. Process the mixture until it resembles coarse
5. Add to yeast mixture and stir until dry ingredients are moistened.
6. Knead in bowl until you get a smooth dough, about 5 minutes. If dough becomes
too sticky, sprinkle a bit more flour.
7. Cover the bowl with plastic wrap. Chill in the refrigerator overnight.
8. Grease twenty-four ⅓-cup nonstick muffin cups.
9. Knead the dough on a floured surface, until smooth and elastic. It should take
no more than 3 minutes.
10. Divide dough into 4 equal parts. Place one part on floured work surface. Cover
and chill remaining dough.
11. Roll out dough to a 13 x 11-inch rectangle, about ⅛ inch thick.
12. Cut lengthwise into 6 strips, each 2 inches wide.
13. Stack strips on top of each other to form 6 layers and press slightly to adhere.
14. Cut crosswise into 6 equal stacks, each about 2 inches long.
15. Place one dough stack, cut side down, into each muffin cup. The dough will fan
out slightly and fill muffin cups as dough rises. Repeat with remaining chilled dough
16. Cover rolls with kitchen towel. Allow to rise in warm area, away from draft,
until rolls are puffed and almost double in size, about 1 hour.
17. Position one rack in center and one rack in top third of oven. Preheat the oven