Grandma’s Poppy Seed Brioche Rolls

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Grandma’s Poppy Seed Brioche Rolls

Prep time: 20 mins | Rise time: 1.5 hrs | Bake time: 20-25 mins | Yields: 6 large rolls

Ingredients

The Dough:

  • 3 ½ cups All-purpose flour (or Bread flour for extra chew)

  • 1 cup Warm milk (around 43°C or 110°F)

  • 2 ¼ tsp Active dry yeast (1 standard packet)

  • 1/4 cup Granulated sugar

  • 1 large Egg (room temperature)

  • 4 tbsp Unsalted butter, softened

  • 2 tbsp Poppy seeds

  • 1 tsp Salt

The Glaze (for that shiny finish):

  • 1 Egg beaten with 1 tbsp milk

  • Optional: Melted butter for brushing immediately after baking

Detailed Instructions

  1. Activate the Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes frothy and bubbly.

  2. Mix the Dough: In a large mixing bowl, combine the flour, salt, and poppy seeds. Make a well in the center and add the yeast mixture and the egg.

  3. Knead: Mix until a shaggy dough forms. Add the softened butter one tablespoon at a time, kneading well after each addition. Continue kneading (by hand or with a stand mixer) for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.

  4. First Rise: Place the dough in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for 1 hour, or until it has doubled in size.

  5. Shape: Punch the dough down to release air. Divide it into 6 equal portions. To get the high-rise look in the photo, roll each portion into a smooth ball and place them into deep, greased ramekins or a jumbo muffin tin.

  6. Second Rise: Cover the ramekins and let the dough rise again for 30–45 minutes. They should puff up well above the rim of the containers.

  7. Bake: Preheat your oven to 180°C (350°F). Gently brush the tops of the rolls with the egg wash. Bake for 20–25 minutes until the tops are a deep, mahogany brown.

  8. Cool: Let them cool in the ramekins for 5 minutes before transferring to a wire rack.

Tips for Beginners

  • The “Windowpane” Test: To see if you’ve kneaded enough, take a small piece of dough and stretch it. If it stretches thin enough to see light through it without tearing, the gluten is ready!

  • Steam for Softness: For an even softer crust, place a small pan of water on the bottom rack of the oven while baking to create steam.

  • Serving: These are incredible served warm with a bit of honey butter or lemon curd to complement the poppy seeds.

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