Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, November 1, 2011

There's a restaurant near here that serves the best poppy seed rolls. They bring them to your table in a little basket, piping hot from the oven with the most delicious cinnamon honey butter. I have been on the lookout for a good copy-cat recipe and I think I've come pretty close. While not exact, they're very good and very easy to make. This recipe is easily doubled if you're feeding a crowd. Served with the cinnamon honey butter, they make a great little evening snack!

Poppy Seed Rolls with 
Cinnamon Honey Butter

(rolls adapted from King Arthur Flour)

1 cup warm water
1 package active dry yeast
¼ cup brown sugar
2 tablespoons instant dry milk
2 teaspoons salt
2 tablespoons poppy seeds
1 ½ cups all purpose flour
1 ½ cups whole wheat flour

Pour the warm water into a large mixing bowl. Sprinkle the yeast in and whisk until yeast is dissolved.

Stir in the brown sugar and ½ cup of all-purpose flour. Allow to sit for about 10 minutes.

In a medium sized bowl, combine the dry milk, salt, poppy seeds and ½ cup of the all purpose flour. Add to the yeast/water mixture.

Add the remaining flours, ½ cup at a time, until the dough has pulled away from the sides of the bowl.

Turn dough out onto a floured surface and knead it, adding more flour if necessary. Place the dough in a large greased bowl and cover with plastic wrap. Place bowl in a warm place for 1 ½ - 2 hours, until doubled in size.

Punch down dough and turn onto a floured surface. Shape dough into a rope about 24 inches long and cut into 24 pieces.

Roll each piece into a ball and place on a parchment paper lined baking sheet. Spray rolls with water and allow to rise until swollen. Preheat oven during this time to 450 degrees. Bake the rolls for 15 – 20 minutes or until lightly browned.

The list of ingredients for the rolls.

Sprinkle the yeast into the warm water.

Then stir in the brown sugar and half of the all purpose flour. 
Allow to sit for about 10 minutes.

Combine the rest of the flours, 
the poppy seeds, dry milk and salt.

Then add that to the yeast/flour mixture, 
1/2 cup at a time.

Mix until it pulls away from the sides of bowl.

Allow to rise for a couple of hours.

Roll into a log about 24 inches long.

Then cut 24 pieces.

Place on a cookie sheet and allow to rise for another 
hour or so...until slightly swollen.

Cinnamon Honey Butter

1 stick butter – room temperature
2 teaspoons ground cinnamon
4 tablespoons honey

In a small bowl, combine ingredients and stir until well blended.

Here's the stuff for the honey butter.

Combine in a small bowl and use with the rolls!