Name: Poppy and Sesame Seed Rolls -Bread Machine
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 16 rolls
Ingredients: 500 g strong white flour; 2 teaspoons easy-blend dry yeast; 1 teaspoon caster sugar; 4 ounces butter, room temp; 310 ml water; 1 1/2 teaspoons salt; 1 tablespoon poppy seed; 1 tablespoon sesame seeds; 1 egg, beaten

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Recipe by Noo8820

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Poppy and Sesame Seed Rolls -Bread Machine created by Boomette

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A simple roll recipe from the Queen of British TV cooks Delia Smith.This recipe produces lovely rich buttery rolls that are quite delicious. Cooking time includes rising time.

Ready In:: 2hrs 10mins
Yields:
Units:

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ingredients

500 g strong white flour
2 teaspoons easy-blend dry yeast
1 teaspoon caster sugar
4 ounces butter, room temp
310 ml water
1 ¹⁄₂ teaspoons salt
1 tablespoon poppy seed
1 tablespoon sesame seeds
1 egg, beaten

directions

Place the first six ingredients into your machine according to manufacturer’s instructions. Set to dough and start.
When the dough is ready, turn it out onto a floured surface and knead and shape it into a rough 8" square.
Brush with the beaten egg and sprinkle with the seeds. Take a sharp knife and cut the dough into 16 squares (of course you could shape by hand!).
Transfer the rolls to a baking tray and leave them for 30 minutes to rise.
Preheat the oven to Gas 5/375°F/190°C.
After the 30 minutes is up, bake the rolls for 25-30 minutes.

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RECIPE MADE WITH LOVE BY

@Noo8820

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@Noo8820

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"A simple roll recipe from the Queen of British TV cooks Delia Smith.This recipe produces lovely rich buttery rolls that are quite delicious. Cooking time includes rising time."

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review by CarrolJ

3/28/2013

These turned out well even though I almost had a catastrophe when I discovered at the end of the initial mixing in the machine that the dough was more like a thick flour soup. Twice I added more flour and started the mixing over again, which could have caused problems as well with overmixing. The resulting dough was still extremely sticky and my DGDS and I had to spray our hands with spray oil to form the rolls. The girls had a ball making the rolls and sprinkling them with the sesame and poppy seeds. The measurement converter here at the website did not give me the correct amount of flour, I'm afraid. In the future I will increase the flour to be at least between 3 to 4 cups of flour. Made for PAC Spring 2013.

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review by Chocolatl

1/24/2011

Perfect rich, tender rolls. I did as some of the other reviewers suggested and waited until the rolls were in the pan before adding the egg wash and seeds. I used 4 cups of flour, and added a couple of extra tablespoons because my dough was very sticky. I enjoyed them with both types of seeds, but they also work with just the sesame. Great recipe. Thanks for posting!

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review by Pale Rose

1/21/2011

For those of you in America, I used 4 cups of flour, and 1 stick of butter. These rolls were incredibly soft and rose very well! I didn't get the buttery flavor that the other people mentioned though. My husband thought they were a little on the bland side, but he still gobbled them up with his soup. We made them as a side to Recipe #443141. The next time I make these I might add a little butter extract and a pinch of garlic salt. Thanks Noo!

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photo by Boomette

11/23/2010

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review by Boomette

11/21/2010

The only change I made was to use black sesame seeds and white sesame seeds. They didn't rise a lot because I guess it was too cold in the kitchen. But they are moist and yummy. Thanks Noo :) Made for PRMR tag game

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