Poppy Seed Rolls

Buttermilk Poppy Seed Rolls

Buttermilk and poppy seeds are both Southern staples, and they’re showcased in this delicious rolls recipe you’ll want to use again and again.

Poppy Seed Rolls
Makes 2 dozen
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  1. 1 
cup warm buttermilk (105° to 110°)
  2. 2 
(1/4-ounce) packages active dry yeast
  3. 1 
tablespoon sugar
  4. 1/3 
cup plus 1/4 cup butter, melted and divided
  5. 2 
large eggs
  6. 2 
teaspoons kosher salt
  7. 5 1/2 
cups bread flour, divided
  8. 2 
teaspoons poppy seeds
  1. In the work bowl of a stand mixer fitted with the paddle attachment, combine buttermilk, yeast, and sugar. Let stand for 5 minutes or until mixture is foamy.
  2. To yeast mixture, add ¹⁄³ cup melted butter, eggs, and salt, and beat at medium-low speed until combined. Gradually add 4 cups flour, beating until combined. Turn out dough onto a floured work surface, and knead in enough remaining flour until a smooth and elastic dough forms. Shape dough into a ball.
  3. Spray a large bowl with nonstick cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm draft-free place (85°) for 1 hour or until doubled in size.
  4. Spray a 13x9-inch baking pan with nonstick cooking spray.
  5. Turn out dough onto a lightly floured surface. Divide dough into 24 pieces, and shape each piece into a ball. Place dough balls in prepared pan, cover, and let rise for 30 minutes.
  6. Preheat oven to 400°.
  7. Brush dough with remaining ¼ cup melted butter, and sprinkle with poppy seeds. Bake for 15 minutes or until golden brown. Serve warm, or let cool completely and freeze in heavy-duty resealable plastic bags for up to 2 weeks.
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