Buttery bread rolls with seeds

Instructions

1. 6 tbsp melted butter for brushing
2. In the bowl of the electric mixer, fitted with the dough hook, combine flour, sugar, yeast and salt with 1 egg and the warmed milk mixture. Mix on low speed for 3 minutes then increase the speed to medium and mix until the dough is smooth. If needed add 1-2 tbsp flour.
3. Transfer the dough to lightly greased bowl, cover with plastic wrap. Let rise in a warm place for 1.5 hour. The dough may not double in size, but it should puffy.
4. Divide the dough into 12 even pieces (each about 70 g). Gently form balls. Cup your fingers and hand around a piece of dough then roll it on your work surface, until it forms tight ball. Repeat with the remaining pieces.
5. In a lightly greased 25x35 cm tray arrange the balls in three rows of four. Cover the rolls with plastic wrap and let rise in warm place until fluffy, for 1 hour.
6. Heat the oven to 200 C.
7. Prepare the topping, by mixing all ingredients. In a small bowl beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle each generously with the seasoning, about 2 teaspoons per roll.
8. Bake the rolls for 10 minutes, then brush the surface of the rolls generously with the melted butter. Bake until the rolls are evenly golden brown, 20 minutes. Brush the bakes rolls generously with the remaining melted butter. Let cool for 15 minutes before serving.

• Servings : 12
• Ready in : 190 Minutes
• Course : Main courses
• Recipe Type : Breads
• Ingredient : Baker's yeast, Butter, Eggs, Flour, Garlic powder, Poppy, Poppy seeds, Salt, Sesame, Sugar, Yeast