Homemade Poppy Seed Bread Rolls (Soft, Buttery, and Easy to Shape)

Method

Recipe by Heather Schiefelbein.

1. Prep your bake area. Heat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a 9x13-inch pan.
2. Mix the dough. In a large bowl (or stand mixer), combine warm milk, yeast, and sugar . Add the egg and melted butter. Mix until smooth. Add flour and salt. Mix until a shaggy dough forms, then knead 8–10 minutes by hand (or 6–8 minutes on medium in a stand mixer) until smoother and elastic.
3. Work in the poppy seeds. Knead in poppy seeds until evenly distributed. The dough should feel soft but not sticky; if it’s very tacky, add flour 1 tablespoon at a time (up to about 2 tablespoons total).
4. First rise. Place dough in a lightly greased bowl, cover, and let rise until noticeably puffy and expanded—about 45–60 minutes. A reliable readiness test: gently press two fingers into the dough about 1/2 inch. If the indentation springs back slowly and the dough doesn’t fully collapse, it’s ready. If it springs back instantly, it may need more time.
5. Shape the rolls. Turn dough onto a lightly floured surface. Divide into 12 equal pieces (about 70–75g each). Roll each piece into a smooth ball, then gently flatten into a small disk and tuck edges underneath for a tidy top.
6. Optional cinnamon-raisin method. After the first rise, roll dough into a rectangle. Sprinkle with cinnamon and sugar, dot with raisins, then roll up tightly and slice into 12 pieces before shaping as balls.
7. Second rise. Arrange rolls on the baking sheet with a little space between. Cover and let rise until puffed—about 25–35 minutes. Check readiness using a gentle poke: when poked lightly, the dough should leave a shallow dent that slowly fills in, not bounce back quickly.
8. Bake. Bake 14–18 minutes, until tops are golden and the rolls sound hollow when tapped lightly. If you use a thermometer, aim for an internal temperature around 190°F (88°C) for fully baked centers.
9. Finish and cool. Immediately brush with melted butter (thin with a teaspoon or two of milk/water if needed). Cool on the pan for 5 minutes, then transfer to a rack to finish cooling. For best texture, let rolls cool at least 20 minutes before serving.