Instructions:
Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well.
Add the warm milk, softened butter, and eggs to the dry ingredients. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
Once the dough is kneaded, gently knead in the poppy seeds until they are evenly distributed throughout the dough.
First Rise:
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
Shape the Rolls:
After the first rise, punch down the dough to release any air bubbles.
Divide the dough into equal portions (about 12-16 pieces, depending on the size of the rolls you prefer).
Shape each portion into a round ball and place them into greased small ramekins or a muffin tin.
Second Rise:
Cover the shaped rolls with a damp cloth or plastic wrap and let them rise for another 30-45 minutes, or until they have puffed up significantly.
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare the Egg Wash:
In a small bowl, whisk together the egg and water to make the egg wash.
Brush the tops of the risen rolls with the egg wash to give them a beautiful golden brown color when baked.
Bake the Rolls:
Bake the rolls in the preheated oven for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Cool and Serve:
Remove the rolls from the oven and allow them to cool on a wire rack.
Serve warm or at room temperature.
Enjoy your delicious poppy seed brioche rolls! They are perfect on their own or with a spread of butter and jam.
