Freshly baked bread and pastries not only taste incredibly delicious. You also know exactly what’s inside, and homemade goodies are much easier to digest than store-bought buns.
For the past two years, I’ve been busy baking bread and rolls. I’ve experimented and tested a lot, and now it’s time to share these recipes with you. I hope you have fun baking and enjoy the results just as much as I do :-).
Yeast – For my poppy seed rolls, I use dry yeast. One of the great advantages of dry yeast is that it lasts a long time in the pantry. So if something comes up and I have to postpone baking for a few days, that’s absolutely no problem. Dry yeast is also super easy and practical to use, even for beginners or when you’re in a rush. Foolproof & easy. We love that!
If you prefer to use fresh yeast, that’s of course just as good. Just replace the package of dry yeast (about 7 grams) with 10 grams of fresh yeast.
The liquid – The water for the dough should definitely be lukewarm so that the yeast bacteria feel comfortable. It must not be cold water. But water that’s too hot is also not suitable. To get the right temperature, just test the water with your finger. That’s the best way to tell if the temperature is right.
Flour type – If you don’t have the type of flour specified in the recipe at home, you can use a different one, higher or lower. You may just need to add a little more water to the dough. However, the specified types of flour should not be mixed with other types. So the wheat content and the rye content should remain in proportion.
For the poppy seed rolls, simply mix the ingredients in a bowl of a stand mixer (on low speed) until you have a smooth, homogeneous dough. The dough is really easy to work with. It doesn’t stick, so it can be processed really well.
One small challenge is braiding the poppy seed twists. But by the second one, it will almost become automatic.
Instead of poppy seeds, you can also use sesame seeds, a mixture of poppy seeds and coarse salt, or a mixture of sesame seeds and coarse salt. Whatever you prefer.
Baking with steam – If you have an oven with a steam function, you should use it for the rolls. I bake them with 3 bursts of steam (100ml each). Otherwise, you can place an oven-safe dish or bowl with a wide opening filled with hot water (300-500ml) in the oven. Alternatively, you can place ice cubes in a bowl or on a baking sheet. Just put them in the oven at the same time as the poppy seed twists and close the door immediately.
The rolls are already delicious on their own. For your lunch/snack, you can spread your favorite spread on them and top them with radishes, tomatoes, pickles, vegan sausage, or cheese.
Very tasty and very filling. You’ll never want to eat store-bought rolls again ;-).
Enjoy your meal!
Recipe (makes about 10 pieces):
450g wheat flour [Type 700 (in Austria) / Type 550 or alternatively: Type 812 (in Germany)]
50g rye flour [Type 960 (in Austria) / Type 997 (in Germany)]
1 packet = 7g dry yeast
300ml lukewarm water
1 tbsp apple syrup / rice syrup / agave syrup
Some water for brushing
3 tbsp = approx. 40g poppy seeds
Kneading: approx. 8 minutes
Resting / Rising: 30 minutes
Baking: at 210 degrees Celsius for 20 minutes.
Mix the wheat flour, rye flour, and salt together in a bowl. Add the dry yeast, syrup, and lukewarm water.
Then, with a kitchen machine on low speed, mix the ingredients into a homogeneous, smooth dough – for about 8 minutes.
Then let the dough rest in the bowl covered with a cloth for 30 minutes.
After that, knead the dough once and divide it into 10 to 12 equal pieces. One piece should weigh about 80 grams. Form the dough pieces into balls.
For a poppy seed roll, take one dough ball and shape it into a dough strand with both hands. Lay the dough strand in an L-shape on the work surface. Then lead the right part down and to the left, and place it back over a small loop to the right. Then take the right strand down over the top, also in a loop, to the bottom. Now only the ends need to be threaded: thread the bottom end from the back to the front and press lightly. Thread the top end from the front to the back.
Place the braided rolls on baking paper. Repeat with the remaining dough balls.
Brush the finished rolls with water and press the damp side down into the poppy seeds.
Bake the poppy seed rolls at 210°C for 20 minutes. If you have an oven with a steam function, you can bake the rolls with lots of steam.
Let them cool down!
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