Food For Thought Poppy Seed Honey Rolls

Press, Volume CIV, Issue 30827, 12 August 1965, Page 2

Food For Thought Poppy Seed Honey Rolls

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ALAN TREMAIN]

A reader’s request for Poppy Seed Rolls brings back memories to me. We knew a small Jewish shop in London which sold the best in the metropolis and we used to go out at 7 a.m. to buy them hot for breakfast. This recipe for poppy seed honey rolls is very similar to the London one and will make 24 delicious rolls. You Will Need: 1 cup milk i cup sugar 1 teaspoon salt 1 cup (2 sticks) margarine 1 cup warm water 2 packages or cakes yeast, active dry or compressed About 5f cups unsifted flour 1 cup honey 2 tablespoons sugar 1 tablespoon margarine 2 tablespoons poppy seed Method.—Scald milk, then stir in j cup of sugar, salt and a cup of margarine. Cool till luke warm, then put warm water into a large warm bowl, sprinkle in or crumble in the yeast and stir until dissolved.

Mix in three cups of flour, beat until smooth and add enough additional flour to make a soft dough. Turn on to a lightly floured board and knead until smooth and elastic—about eight minutes. Place in a greased bowl, turning to grease all over. Cover and let rise in a warm place free from draught, until double in bulk. This will take about an hour. Punch dough down and divide in half. On a lightly floured board, roll half the dough into an eight-inch square. Cut into six strips of equal width. Then cut each strip in half, making 12 four-inch long strips. Place side by side in a greased eight-inch square pan, making two rows. Repeat with remaining half of the dough. Cover, let rise in a warm, draught-free place, until doubled in bulk—about 45 minutes. Combine honey, two tablespoons' of sugar and a tablespoon of margarine in a saucepan. Cook over medium heat, stirring constantly until the mixture comes to the boil. Brush on the dough in the pans and sprinkle with poppy seed. Bake in a moderate oven (about 350 degrees) for 35 minutes or until done.