Lemon-Poppy Seed Pan Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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If you can't find whole wheat pastry flour, substitute all-purpose flour. Make and freeze the bread up to a month ahead. Bake, cool completely, wrap in heavy-duty foil, and freeze for up to a month. Thaw completely, and reheat in foil at 375° for 15 minutes or until warm. Ingredients:
1 1/2 cups warm 2% reduced-fat milk (100° to 110°) |
1 tablespoon honey |
1 package dry yeast (about 2 1/4 teaspoons) |
3 cups all-purpose flour, divided |
1 cup whole wheat pastry flour |
2 1/2 teaspoons poppy seeds, divided |
1 1/2 teaspoons salt |
3 tablespoons butter, melted |
4 teaspoons grated lemon rind |
1 large egg, lightly beaten |
cooking spray |
1 teaspoon water |
1 large egg, lightly beaten |
Directions:
1. Combine first 3 ingredients in a large bowl, and let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Combine 2 3/4 cups all-purpose flour, pastry flour, 2 teaspoons poppy seeds, and salt; stir with a whisk. Add flour mixture to milk mixture; stir until a soft dough forms. Add butter, rind, and 1 egg. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise for 1 hour or until doubled in size.
3. Turn dough out onto a floured surface. Lightly dust dough with flour; pat into an 8 x 10-inch rectangle. Divide dough by making 3 lengthwise cuts and 4 crosswise cuts to form 20 equal pieces; shape each piece into a ball. Arrange the balls in a 13 x 9-inch baking pan coated with cooking spray. Combine water and 1 egg, stirring with a whisk. Lightly brush rolls with egg mixture; sprinkle with 1/2 teaspoon poppy seeds. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 20 minutes.
4. Preheat oven to 400°.
5. Uncover dough. Bake at 400° for 20 minutes or until golden. Remove from heat; cool in pan 5 minutes. Serve warm, or cool completely on a wire rack.
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