Poppy-Seed Rolls

Title:
Poppy-Seed Rolls

Yield:
1 Servings

Categories:
Bread,
Rolls




Ingredients:





     1    Yeast cake; fresh


     2 c  Milk; scalded


     4 tb Fat


     4 tb Sugar


     1 ts Salt


     4 c  Flour; bread






 Scald milk, add fat and sugar. Cool to lukewarm. Add yeast dissolved


 in a little warm water. Add salt and part of flour. Beat until it


 forms bubbles. Add rest of flour and knead into soft dough. Let rise.


 Shape into rolls, let rise again. Bake partly through, remove from


 oven and brush with beaten egg diluted with water. Sprinkle with poppy


 seeds and bake to golden brown.


 


 Source: Mrs. D. E. Wilcox, Streetsboro Grange, Portage County, OH


 Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.


 Compiled by members of Ohio State Grange Home Economics Committee.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip