May 19, 2014
No. 3 // Mohnbrötchen aka milk bread rolls with poppy seeds
My requests often varied, but the one roll that was always on my wish list was a sweet poppy seed bread roll (a sweet, yeasty brioche like bread covered in poppy seeds). It was a rare find, because usually the bakery offered poppy seeds on simple white bread. However, once every couple of weeks, they would change things up, turning my breakfast into a sweet and savoury taste sensation. Then I would slice the doughy bread roll open, cover both sides in butter (no margarine!) and top them with a thick slice of salami each.
When I gathered The Bread List, it was clear from the start that I would have to attempt making my very own sweet poppy seed bread rolls. There was only one major problem. Since they are so uncommon (especially these days with less individual bakeries) I couldn’t find a recipe.
Therefore I decided on a compromise. I opted for a sweet bread roll that I simply covered in poppy seeds. I found an easy recipe for milk bread rolls (via this post) that seemed perfect for my little experiment and altered it slightly to my needs (or should I say available ingredients).
Here is what went into my bread rolls: (and yes I actually weight everything)
250g semi-skimmed milk, lukewarm
30g fresh yeast
50g butter, warm and soft
450g strong white bread flour
1 egg yolk
When I checked on the dough it had more than doubled in size. Next I started cutting off small pieces and weighed them (50-60g) to have roughly equally sized bread rolls. With hollow hands I formed small balls and placed them on the baking tray with the smooth side up to let them rest again for 15minutes. Then I cut a cross into the tops with a sharp knife, before I let them rest again, this time for a whole hour.
Just before the time was up I started to heat up the oven to 200degrees and mixed the egg yolk with some milk. After the resting time was over I brushed the rolls with the egg mixture and sprinkled them with poppy seeds. I tried not to sprinkle the seeds into the open cuts and brushed the excess off with a clean kitchen brush.
Then the bread rolls went into the oven for 15minutes. Just like the recipe recommends I opened the door after 2 minutes to sprits some water into the open oven. Once the rolls were golden brown I took them out and let them rest on a grid.
Obviously I had to have one sweet poppy seed bread roll first thing they came out of the oven. Guess what I put on it?
The Bread List, for more recipes and adventures from my kitchen, check in next Monday.