Adapted from Taste of Home
Makes about 16-18 rolls
In a large bowl, dissolve yeast in warm water with 1 teaspoon of sugar, let stand for 5 minutes. It should bloom and make "suds". If nothing happens, your yeast is dead.
Mix in buttermilk, shortening, salt, egg and remaining sugar. Add enough flour to form a soft dough. Like most bread recipes, this will vary, so add 3 1/4 cups then add more flour as necessary until it forms a nice dough that's not too sticky. If you accidentally add too much, just drizzle a bit of water over and work it in.
Turn it out onto a floured surface and knead the dough until it becomes smooth and elastic. This should take a few minutes. Place in a greased bowl and turn so the top of the dough is oiled too. Cover and let rise until doubled in a warm place, about an hour.
Punch down the dough and divide into 16 to 18 pieces. (Mine averaged 65g each.) Shape each piece into a ball and arrange equally in 9" cake pans that have been lightly sprayed with non-stick spray. Make sure you leave room between them. Cover and let rise again until doubled, another 30 - 60 minutes, depending on how warm your kitchen is.
Preheat the oven to 375F. Brush the tops of the rolls with the egg white wash and sprinkle lots of poppy or caraway seeds over. I also sprinkled sea salt over the tops. Bake for 13 - 15 minutes or until golden brown. Remove to cool on wire racks. Serve warm.
A recipe from http://kitchenmouse.rozentali.com/2009/11/poppy-and-caraway-seed-rolls/
Posted by Cori Rozentāle on .