Soft Poppy Seed Rolls




  • 570g white bread flour
  • 1 tbsp sunflower oil
  • 1 sachet active dried yeast (about 2½ tsp)
  • 1½ tsp sugar
  • 300ml milk, warmed slightly
  • 2 tsp salt
  • 2 eggs (room temperature)
  • 75g poppy seeds


Method (click to mark as completed)

Makes 8-10

  1. Preheat the oven to 220°C
  2. Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes.
  3. Put the flour and poppy seeds in the bowl, and mix on speed ‘1’, gradually adding the liquid, then increase the speed to ‘2’ and mix for five minutes.
  4. Remove the dough to a floured surface, cut into 8-10 pieces, and roll into shape. Place on greaseproof baking paper and leave in a warm place until doubled in size.
  5. Brush with a little egg or milk, and bake for 20-25 minutes until golden brown and hollow sounding on the bottom.

Completed steps (click to remove last step)