Al-Ahram Weekly Online
26 July - 1 August 2001
Issue No.544
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Poppy seed rolls

By Moushira Abdel-Malek

Ingredients:

2tsp dried yeast
1tsp sugar
1/2 cup warm water
500gms plain flour
1tsp salt
2tbsp poppy seeds
1 cup warm water (extra)
1 egg (lightly beaten)
1tsp poppy seeds (extra)

Method:

Cream yeast with sugar in small bowl. Stir in water. Cover. Stand in warm place about 10 minutes or until mixture is frothy. Sift flour and salt into large bowl. Stir in poppy seeds. Stir in yeast mixture and extra water. Cover. Stand in warm place about one hour or until dough is doubled in size. Turn dough onto floured surface. Knead about 5 minutes or until smooth and elastic. Shape dough into 12 oval rolls. Place rolls on greased oven tray. Stand uncovered in warm place about 20 minutes, or until dough is well risen. Bake in moderately hot oven about 20 minutes or until rolls are golden brown. Cool on wire rack and serve.

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