High Altitude Honey Poppy Seed Dinner Rolls
Honey poppy seed dinner rolls are easy to make with a pretty clover leaf shape, and stay so soft and fluffy for days.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Dough Hook
- Small Saucepan
- Medium-Sized Bowl
- 12-Cup Muffin Pan
Ingredients
Tangzhong
- 3 tbsp water
- 3 tbsp whole milk
- 2 tbsp bread flour
Dough
- 4 tbsp unsalted butter (plus extra for greasing the pan)
- ¾ cup whole milk
- 1 packet (2 1/4 tsp) active dry or instant/rapid rise yeast
- ¼ cup honey, divided
- 3 cups bread flour, spooned and leveled
- 1 ½ tbsp poppy seeds
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 large egg, room temperature
Egg Wash
- 1 large egg
- 1 tbsp whole milk
- 1 tsp poppy seeds
Instructions
Make the Tangzhong
- In a small saucepan, whisk together the water, milk and flour. Cook over medium heat for several minutes, whisking constantly, until it thickens into a paste.
- Remove from the heat, scrape the tangzhong into a small bowl, and set aside until needed.
Make the Dough
- In the same saucepan you used to make the tangzhong (no need to wash the pan first), melt the butter over medium heat. Stir in the milk, and warm the mixture just until it reaches between 110-115 degrees Fahrenheit.
- Remove from the heat. Stir in the yeast and 1 tablespoon of honey. Let sit for a few minutes until it starts to get bubbly.
- In the bowl of your stand mixer, combine all but 1/2 cup of the flour with the poppy seeds and salt, the remainder of the honey, the warm yeast mixture, the cooled tangzhong and egg.
- With the dough hook, knead the dough for 10 minutes, gradually adding the remaining 1/2 cup of flour, only if needed. The dough should be soft and smooth, and will wrap around the dough hook, but may still stick to the bottom of the bowl. Don't be tempted to add more flour, though, or the buns will be dense.
- Scrape the dough into a greased bowl. Cover tightly with plastic wrap, and set in a warm place to rise until doubled in size. This could take anywhere from 45-90 minutes, depending on the freshness/brand of yeast, and how warm your kitchen is.If your oven has a bread proof setting, you can use that. Otherwise, preheat your oven to the lowest setting, turn it off, then set the dough inside to rise.
Shape the Buns
- Lightly grease the inside and top of a muffin pan with butter.
- Turn the dough out onto a lightly floured surface, and gently press the air out of the dough.
- Using a bench scraper, cut the dough into 12 equal portions. Then cut each of those portions into thirds, trying to keep each piece of dough evenly sized. You'll now have 36 small pieces of dough.
- Take a piece of dough, cup it in your hand, and pinch the dough together to form it into a ball, so that it's smooth on top and pinched on the bottom.
- Place three balls of dough into each muffin cup, with the smooth side of the dough balls facing up.
- Cover the pan loosely with a clean kitchen towel, and set aside until the rolls are starting to puff up, about 20-30 minutes.
Bake
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- For the egg wash, whisk together the egg and milk, and brush the egg wash over the rolls. This will give them a beautiful golden brown shine as they bake. Lightly sprinkle the top of the rolls with poppy seeds.
- Bake the rolls for about 15 minutes, until golden brown on top and an instant read digital thermometer inserted in the rolls reads 190 F.
- Let cool for a few minutes, then serve warm with softened butter.
Notes
Store leftover buns in an airtight container at room temperature for up to 3 days. To reheat, place the buns in the oven and warm them at 300 degrees F for about 5-7 minutes.
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