Recipe of Anthony Bourdain Aromatic Poppy Seed Hard Rolls

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, aromatic poppy seed hard rolls. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Place each round onto prepared baking sheet and brush with egg wash then sprinkle with poppy seeds. Lightly spray a piece of plastic wrap with nonstick cooking spray and gently cover rolls with wrap. If grinding the seeds from scratch, place half of the poppy seeds in a coffee, seed, or spice grinder or in your food processor, without overcrowding. Process until the seeds have released some of their oil; pulse at high speed a few times.

Aromatic Poppy Seed Hard Rolls is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Aromatic Poppy Seed Hard Rolls is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have aromatic poppy seed hard rolls using 7 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Aromatic Poppy Seed Hard Rolls:

1. Make ready 200 grams All purpose flour
2. Take 100 grams of each If you don't have all purpose flour, combine bread flour + cake flour)
3. Prepare 10 grams Honey
4. Take 4 grams Salt
5. Take 3 grams Dry yeast
6. Get 124 grams Lukewarm water
7. Prepare 1 Poppy seeds

Beat in milk, shortening, salt, egg and remaining sugar. Add enough flour to form a soft dough. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills). Traditionally, a Polish Poppy Seed Roll is rolled, baked in a loaf, glazed, and then sliced, but here we're using those same ingredients to create individual.

Instructions to make Aromatic Poppy Seed Hard Rolls:

1. Knead the dough in a bread machine, until the 1st rising is done.
2. Divide the dough into 4 pieces and round off each piece into a smooth ball. Leave to rest for 20 minutes.
3. The dough has finished resting here.
4. Place the dough with the seam side up and roll it out into a flat circle.
5. Fold in the opposing sides first. Fold in the top side towards the center first.
6. Fold the bottom in the same way.
7. Fold the dough in half, and seal the seams.
8. Seal the seams securely!
9. When all 4 portions of dough are formed, hold each one by the seam side and dip in water.
10. Coat generously with poppy seeds.
11. Leave for the 2nd rising.
12. After the 2nd rising, slash the tops down the middle, and mist with water.
13. Put in an oven preheated to 250℃, lower the temperature to 210℃ to bake for about 20 minutes. Please adjust the cooking temperature and time depending on your oven.
14. Golden brown crispy hard rolls with beautifully formed slashed tops.
15. The crust is nice and airy too.
16. Poppy seed hard rolls.

Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills). Traditionally, a Polish Poppy Seed Roll is rolled, baked in a loaf, glazed, and then sliced, but here we're using those same ingredients to create individual. Place rolls on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Slit each roll once and brush tops with egg wash and sprinkle lightly with poppy seeds. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven.

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