These took awhile because of the multiple rising times, but it was worth it in the end. Very yummy! We all enjoyed them. I only put poppy seeds on half due to preference, but it's good either way.
Pennsylvania Dutch Tea Rolls
Cooking Light, December 2002
These sweet, buttery rolls historically served with afternoon tea are just as at home with Sunday night's chicken dinner.
5 1/4 cups all-purpose flour -- divided
1 1/3 cups warm 1% low-fat milk -- (100° to 110°)
1 package quick-rise yeast -- (about 2 1/4 teaspoons)
1/2 cup sugar
1/4 cup butter -- melted and cooled to room temperature
1 teaspoon salt
1 large egg
3 tablespoons 1% low-fat milk
1 1/2 teaspoons poppy seeds
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, warm milk, and yeast in a large bowl. Cover with plastic wrap, and let stand 1 1/2 hours (batter should become very bubbly and almost triple in size).
2. Add 3 cups flour, sugar, butter, salt, and egg; stir with a wooden spoon 3 minutes or until well combined. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Lightly press two fingers into dough. If indentation remains, the dough has risen enough.)
4. Turn dough out onto a lightly floured surface; lightly dust dough with flour and pat into an 10 x 8-inch rectangle. Divide dough by making 3 lengthwise cuts and 4 crosswise cuts to form 20 equal pieces; shape each piece into a ball. Place balls in a 13 x 9-inch baking pan coated with cooking spray.
5. Lightly coat the dough with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
6. Preheat oven to 375°.
7. Brush 3 tablespoons milk lightly over dough; sprinkle with poppy seeds. Bake at 375° for 20 minutes or until browned. Cool rolls in pan 5 minutes. Serve warm, or cool completely on a wire rack.