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Poppyseed Rolls

ingredients

makes 8
450 g (1 lb) strong plain flour
45 ml (3 tbsp) poppyseeds
5 ml (1 tsp) salt
5 ml (1 tsp) sugar
15 g (1/2 oz) fresh yeast or 7.5 ml (1 1/2 tsp) dried yeast and a pinch of sugar
325 ml (11 fl oz) warm milk
beaten egg and milk, to glaze

method

1. Mix the flour, 30 ml (2 tbsp) poppyseeds, salt and sugar together.

2. Cream the fresh yeast with a little of the measured milk. Add the remaining milk. If using dried yeast, sprinkle it with the sugar into a little of the milk and leave in a warm place for 15 minutes until frothy. Add the remaining milk.

3. Pour the yeast mixture into the dry ingredients. Mix well to form a firm dough.

4. Knead the dough for at least 10 minutes. Place in an oiled bowl; cover with a clean tea-towel and leave to rise for about 1 - 1 1/2 hours or until doubled in size.

5. Knead again for 5 minutes. Divide the dough into 24 pieces. Shape each piece into a ball. On a floured baking sheet, place the dough balls in triangular groups of three.

6. Leave the dough triangles to rise in a warm place for 10 minutes. Glaze with a mixture of beaten egg and milk. Sprinkle with the remaining poppyseeds.

7. Bake in the oven at 200°C (400°F) mark 6 for about 20 minutes. Cool on a wire rack.

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