Poppy Seed Rolls

Bread is not something I make very often. In fact, my experience of working with yeast stretches to 1 attempt at naan bread and school science experiments. The naan went well though and I had a recent craving for poppy seed rolls, which I haven’t seen in America, so I decided it was time for a 2nd bread-making experiment.

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I used this recipe from Delia and I was pleasantly surprised by how simple it was, both in terms of the ingredients and the process. Sure, it took a lot of time but that’s just the way it goes with bread.

I didn’t have any easy bake yeast so I mixed my dry yeast with the warm water first and gave it a few minutes to start frothing before mixing it with the flour.

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In the recipe it says the dough should roughly double in size after the first 2 hours of proofing. Well my first batch didn’t increase in size at all so I decided to try another batch with a different packet of yeast. The second batch worked perfectly but I decided to bake both, just out of curiosity, and I was surprised to find the first batch turned out almost as good as the second! If you’re scared of working with yeast this is definitely the recipe to try!

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We tried our best to get through all 24 rolls before they went dry (about a week before they were completely inedible) and they were totally delicious so it wasn’t hard to find excuses to eat more! I had bread & butter for breakfast and lunch every day and we had soup for dinner one night as well. I’ll definitely be making another batch soon!

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