Place the milk and butter in a saucepan and heat
until lukewarm. Cream the yeast and sugar, add a
little of the warm milk and leave until frothy.
Sift
the flour and salt into a bowl. Make a well in the
centre and pour in the yeast, the milk mixture and
the egg. Mix to a soft dough, then knead well until
the dough is smooth and elastic.
Place the dough in a clean, warmed bowl. Cover with
a damp cloth and leave to rise in a warm place for
about 30 minutes, or until doubled in bulk.
Turn out
on to a floured surface and knead for 2 minutes. Cut
into 14 pieces and shape into rolls.
Place on a
greased baking sheet, cover and leave in a warm
place until doubled in size, about 15 minutes.
Glaze
with the beaten egg, sprinkle with poppy seeds and
bake in a preheated oven,
220°C
(425°F), Gas Mark 7, for 20 minutes. Cool on a wire
rack.
Baking Recipes -
Milk Rolls
Recipe
