Family Chefmate: Dinner Rolls With Poppy Seeds

During the Christmas Holiday's my kids and I decided to make these delicious yeast rolls that you can make five ways. The original recipe came from Cooking Light magazine in the holiday section. The kids and I sprinkled sesame seeds and poppy seeds on top of these delicious rolls. I doubled this dough recipe so I could use it for Christmas Eve dinner then froze some of the dough for Christmas dinner. Freezing the dough saved me precious time on Christmas day to work on other things. The kids loved kneading the dough and making all the different roll shapes: roll,knot,snail, twist, and cloverleaf. Finally let the kids sprinkle the rolls with your favorite poppy seeds or sesame seeds.

Dinner Rolls with Poppy Seeds:
Pre-heat oven: 400 degrees

2 teaspoons cane sugar
1 package dry yeast (2 1/4 teaspoons)
1 can (12 oz.) evaporated fat-free milk (warm the milk to 100 - 110 degrees)
4 cups bread flour
1 large egg, lightly beaten
1 teaspoon salt
Cooking spray (like Pam)
1 teaspoon cornmeal
2 tablespoons melted butter
2 teaspoons poppy seeds (or sesame seeds)

In a small bowl dissolve the sugar and yeast in the warm milk (100-110 degrees) and allow to rest for 5 minutes (The yeast should grow and become foamy. If the yeast does not start to grow begin again). In a large mixture with the dough hook attachment, add 3 cups of flour, egg and yeast milk mixture. Stir until smooth and allow to rest for 15 minutes. Add 3/4 cup of remaining flour and salt to the dough and knead with the dough hook on low for 2 minutes. Remove the dough and continue to knead the dough by hand on a floured work surface for 6 minutes. Work in the final 1/4 cup of flour into the dough while kneading. Place the dough into a bowl coated with canola oil so it will not stick. Cover the dough and allow the dough to rise in a warm place free of drafts for 40 minutes or until doubled in size.

Punch the dough down and divide the dough into 16 equal portions. On a floured work surface, take the dough ball and form the dough into either a: roll, knot, snail, twist or cloverleaf shape. Place the shaped dough onto a parchment lined cooking sheet sprinkled with 1/2 teaspoon cornmeal. Cover the dough balls with cooking spray and then with plastic wrap. (If you want to freeze some of the dough place the cookie sheet in the freezer until ready to use). Allow the dough balls to rise in a warm place for 20 minutes. Preheat oven to 400 degrees. Uncover the rolls and brush the rolls with the melted butter and then sprinkle the top of the rolls with poppy seeds or sesame seeds. Place in a 400 degree oven for 10 minutes. Check the rolls then put them back into the oven until golden brown about another 5 minutes. Allow rolls to cool on a wire rack. Serve rolls hot or cool.

If you froze the dough balls allow them to thaw on the cookie sheet for 1 hour then allow them to rise for 20 minutes in a warm place or until doubled in size.

Taking the Temperature of the Milk 100 - 110 Degrees