Czech poppy seed rolls

Ingredients for 6 servings:

• 500 g wheat flour type 550
• 1 egg(s)
• 35 g fresh yeast
• 1 tsp margarine
• 1 tsp salt
• 250 ml milk, lukewarm
• 50 g butter, melted lukewarm for spreading and pouring over
• n. B. Poppy
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 30 minutes; Total time approx. 15 hours

This recipe may be a bit complicated, but it’s always worth the effort for a Sunday breakfast. Make the dough the night before. Knead all the ingredients with a food processor for about 10 minutes. Then it needs to “overnight” in a large plastic bag in the refrigerator. Knead thoroughly the next day and use as directed. The oven needs to be preheated anyway. It’s definitely worth waiting an hour until breakfast is ready. Here’s how to do it: Knead the dough and let it rest for at least 2 hours (or let it rest in the refrigerator overnight). Knead everything thoroughly again for 2-3 minutes. Then divide the dough into 10-12 pieces and shape them into balls. Dip each ball in 50 grams of lukewarm melted butter (margarine works too, but it won’t taste as good). Place the balls at intervals on a greased round baking sheet or in a springform pan. Pour the remaining butter over the dough and sprinkle with poppy seeds, if desired. Bake in a preheated oven at 180°C (top and bottom heat) for about 30 minutes. Turn the rolls out onto a baking sheet and bake for a few more minutes, if necessary, to ensure a nice crust on the bottom.