Poppy Seed Pull-Apart Bread Rolls

Serves: Twelve Rolls | Prep: 15 min | Cook: 20 min

Ingredients:

Poppy Seed Pull-Apart Bread Rolls:
1 cup whole milk
2 Tbsp butter
1 Tbsp sugar
1 package (2 1/2 tsp) active dry yeast
1/2 tsp salt
2 3/4 cups all-purpose flour
1 tsp olive oil
1 egg, beaten
1 1/2 tsp poppy seeds

Directions:
In a saucepan, add the milk, butter, and sugar. Warm over low heat until the butter melts and the mixture reaches 110F/43C. Whisk in the yeast and let it stand for about 5 minutes, until foamy.

Stir in the salt, then add the flour 1/2 cup at a time—starting with a whisk, then switching to a wooden spoon, until a soft, sticky dough forms. Turn the dough out onto a floured surface and knead, adding 1 Tablespoon of flour at a time if needed, until smooth, elastic, and no longer sticky, about 5 minutes.

Lightly oil a bowl, place the dough inside, turn to coat, and cover with a damp kitchen towel. Let rise in a warm spot until doubled in size, about 1 1/2 hours.

Grease a 12-cup muffin tray with butter.

Transfer the dough onto a floured surface. Flatten into a round disk, divide into 12 equal portions, then divide each portion into thirds. Roll each piece into a ball and place 3 balls into each muffin cup. Cover with a towel and let rise again until doubled, about 1 hour.

Preheat oven 375F/190C. Brush the tops with the beaten egg, sprinkle with poppy seeds, and bake for 15–18 minutes, until puffed and golden. Remove from the pan immediately and serve warm.

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