Poppy Seed Roll

For the poppy seed rolls, knead all ingredients in a food processor to a firm dough until it comes away from the bowl.

Knead briefly by hand, then let rise for 30-60 minutes until the dough has doubled in volume.

Knead again briefly and divide the dough into 10 portions. Shape into rolls (braid one strand braids) and let rise for another 30 minutes.

Just before baking, brush with milk and sprinkle with poppy seeds (if you like a lot of poppy seeds, it’s best to turn them over after brushing and press firmly into a bowl of poppy seeds).

Bake the poppy seed rolls in the preheated oven at 220 degrees for about 10 minutes.

Preparation Tip:

If you like, sprinkle the poppy seed crackers with a little coarse salt.

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