Simple Poppy Seed Rolls

Name: Simple Poppy Seed Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup (240 ml) whole milk, warmed, warmed to 110°F (43°C); 2¼ teaspoons (7 g) instant yeast; 2 tablespoons (25 g) granulated sugar; 1 teaspoon (6 g) fine sea salt; 3½ cups (420 g) all-purpose flour; 3 tablespoons (43 g) unsalted butter, softened, at room temperature, cut into small pieces; 1 whole (50 g) large egg, lightly beaten with 1 tablespoon water; 3 tablespoons (30 g) poppy seeds; 1 tablespoon (14 g) unsalted butter, melted (optional)

From the MyKitchenBank Kitchen

Soft, fluffy dinner rolls topped with a glossy egg wash and a generous sprinkle of poppy seeds. These are tender and buttery inside, perfect for soaking up gravy or serving alongside a meal. The dough uses a simple one-rise method, making these achievable even for a weeknight dinner.

Prep: 20 min
Cook: 20 min
Wait: 1 hr 30 min
Total: 2 hr 10 min
Makes: 12 rolls

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Steps

Before you start

Warm the milk to 110°F (43°C)—it should feel warm to your inner wrist but not hot
Have all ingredients at room temperature
Preheat your oven to 400°F (200°C) about 10 minutes before the dough finishes rising

1
Mix dough wet ingredients
- In a large bowl, combine the warm milk, instant yeast, and granulated sugar.
- Stir gently and let sit for 2 minutes—the yeast should begin to foam slightly, showing it's alive and active.
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Ready when: Yeast mixture looks slightly foamy
Tip: If the yeast doesn't foam, it's dead; discard and start with fresh yeast.
2
Add salt, flour, and butter
- Add the salt and all-purpose flour to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
- Add the softened butter a few pieces at a time, mixing until it's fully incorporated and the dough is smooth and slightly sticky.
- Knead for 8–10 minutes (by hand or with a stand mixer on medium speed with the dough hook) until the dough becomes soft, elastic, and just barely sticky to the touch.
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Ready when: Dough is smooth, elastic, and springs back when poked
Tip: Knead until the dough is soft but not sticky—add a tiny pinch of flour if it's too wet.
3
First rise
- Shape the dough into a smooth ball and place it in a lightly oiled bowl, turning to coat all sides.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm, draft-free place (about 75°F / 24°C) for 60 minutes, or until it has doubled in bulk and springs back slowly when poked.
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Ready when: Dough is doubled in bulk and springs back slowly when poked with a floured finger
Tip: A warm spot near (not on) a heating vent, inside an oven with the light on, or in a turned-off microwave works well for rising.
4
Divide and shape rolls
- Turn the risen dough onto a lightly floured surface.
- Divide it into 12 equal pieces by cutting it in half, then half again, then dividing each section into 3 pieces.
- Shape each piece into a smooth ball by gently pulling the edges toward the center and rotating it on the counter.
- Place each roll seam-side down in a 9×13-inch (23×33 cm) baking pan, arranging them in 3 rows of 4.
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Ready when: All 12 rolls are shaped and arranged in the pan
Tip: Keep pieces roughly even in size so they bake evenly. Don't worry if they're not perfect—they'll puff up.
5
Second rise
- Cover the pan with a clean kitchen towel.
- Let the rolls rise in a warm place for 25–30 minutes, until they are puffy and just touching each other.
- They should have increased in size by about half.
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Ready when: Rolls are visibly puffy and gently touching their neighbors
Tip: Don't let them over-proof—they should still have a little room to expand in the oven.
6
Apply egg wash and poppy seedsOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Prepare the egg wash by whisking together 1 egg and 1 tablespoon of water in a small bowl.
- Gently brush the egg wash over the top of each roll.
- Sprinkle poppy seeds generously over each roll, pressing gently so they stick to the egg wash.
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Ready when: All rolls are glazed and topped with poppy seeds
Tip: Work quickly so the egg wash doesn't dry out, and don't brush so hard that you deflate the rolls.
7
Bake rollsOven 400°F / 205°C
- Place the pan in the preheated 400°F (200°C) oven.
- Bake for 18–22 minutes, until the rolls are golden brown on top and the bottoms are firm and light brown.
- They should smell warm and toasty.
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Ready when: Rolls are deep golden brown; bottoms are firm and light brown when a roll is lifted
Tip: If the tops brown too quickly, loosely cover the pan with foil for the last 5 minutes.
8
Cool and finish
- Remove the pan from the oven and let the rolls rest in the pan for 3–4 minutes.
- If desired, brush the tops lightly with melted butter for extra shine and richness.
- Serve warm, either in the pan or transferred to a bread basket.
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Ready when: Rolls are cool enough to handle but still warm
Tip: Don't skip this rest—it allows the crumb to set so the rolls don't tear apart when moved.

Good to know

Tips

Yeast is a living organism—make sure your milk is warm but not hot (110°F / 43°C is ideal). Water above 120°F / 49°C will kill it.
For a softer crust, brush melted butter on the warm rolls right after they come out of the oven. For a crispier crust, skip this step.
These rolls freeze beautifully. Freeze them in an airtight container after they cool completely, then thaw and reheat.
If you want to bake them fresh in the morning, you can refrigerate the shaped rolls overnight (after Step 4), then let them come to room temperature and rise for 30–45 minutes before baking.

Storage & reheating

Store in an airtight container at room temperature for up to 2 days. Reheat gently in a 300°F (150°C) oven for 5–8 minutes, wrapped loosely in foil, until warm through. Freeze for up to 3 months in a freezer bag; thaw at room temperature and reheat as above.

Substitutions

instant yeast → Active dry yeast. Use the same amount by weight (7 g). Active dry yeast is slightly coarser; results may be nearly identical.
whole milk, warmed → Water or chicken/vegetable stock. Rolls will be less rich but still soft and tender. Use the same amount warmed to 110°F (43°C).
poppy seeds → Sesame seeds, caraway seeds, or everything bagel seasoning. Each gives a different flavor profile. Use the same amount.
unsalted butter, softened → Neutral oil (olive, canola, or vegetable). Use 2 tablespoons (30 ml) oil in the dough. Rolls will be slightly less rich but more tender.