Crusty Roll Recipe - Poppy Seeds Dinner Rolls

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Crusty Rolls - Poppy Seeds Dinner Rolls

Dough (pizza dough): makes 6 rolls

250g (2 cups) all-purpose flour/plain flour
1/2 tsp salt
1 tsp instant yeast
1 tbsp oil
125ml+2 tbsp (1/2 cup+2 tbsp) warm water

Poppy seeds for topping
A spray bottle water to spray the dough before baking.
A sharp knife or blade to score/slash the dough. 
Parchment paper or Silpat baking mat

Method:

1. In a bowl: stir flour and salt. Add yeast and oil, stir briefly and pour warm water. 
2. Mix and transfer to the counter to knead until smooth. About 5 minutes or so.
3. Form a ball, put in a bowl coat with oil. Cover until double in size, time depends on your room temperature. 
4. Punch the dough and divide into 6 pieces. Form ball.
5. Prepare poppy seeds in a bowl, dip/coat each roll into the poppy seeds.
6. Put on the parchment paper or Silpat baking mat. Score/slash the top with a sharp knife/blade. Cover for 30 minutes. 
7. Heat the oven at 200°C (400°F) 10-15 minutes before baking time with the baking tray inside.
8. Spray the dough with water and slide the parchment paper/Silpat into the hot baking tray in the oven. Spray the inside oven as well with water and close the door oven immediately.
9. Bake at 200°C (400°F) for 20-25 minutes. An oven may vary. You may bake the rolls longer for a darker color.
10. The bread rolls have a firm and crisp outer and a chewy inside. Hollow and light.

Warm up the rolls in the oven or toaster for a few minutes to get crusty and crisp again before eating.