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These are the rolls I make for Thanksgiving, and they are always something we look forward to! This recipe originally comes from Williams-Sonoma / Thanksgiving.
- In a small saucepan combine the milk, 2 tablespoons of butter, and the sugar.
- Warm over low heat just until the butter melts.
- Transfer to a bowl and let cool to between 105- 115°F Sprinkle the yeast over the milk mixture and whisk in the yeast and let stand until foamy, about 5 minutes.
- Whisk again and then stir in the salt and the flour, 1/2 cup at a time, until a soft, sticky dough forms.
- Turn the dough out onto a well-floured surface and knead it, incorporating 1 tablespoon more of the flour at a time as necessary, until it is smooth, elastic and no longer sticky; about 5 minutes.
- Coat a bowl with the oil, add the dough, turn to coat it with the oil, and cover with plastic wrap or a damp kitchen towel.
- Let rise in a warm place until doubled; about 1 1/2 hours.
- Generously grease the cups of a 12-cup muffin pan with unsalted butter.
- Turn the dough out onto a floured surface and flatten it into a round.
- Divide the round into 12 equal portions, and divide each of the 12 portions into thirds.
- Shape the pieces into balls and place 3 balls in each cup of the prepared pan.
- Cover with a kitchen towel and let rise in a warm place until doubled; about 1 hour.
- Preheat the oven to 375°F Brush the tops of the rolls with the egg.
- Sprinkle the poppy seeds evenly over the rolls.
- Bake until the rolls are puffed and golden and the bottoms and sides are crisp; about 15 minutes.
- Remove from the pan immediately.
- Serve hot or warm.
- NOTES: The rolls can be baked 1 day in advance.
- Let cool completely, then wrap them airtight and store at room temperature.
- Wrap tightly in aluminum foil and rewarm in a 350°F oven for 15 minutes.