If you don't have all purpose flour, combine bread flour + cake flour)
100 g of each (200 g total)
Knead the dough in a bread machine, until the 1st rising is done.
Divide the dough into 4 pieces and round off each piece into a smooth ball. Leave to rest for 20 minutes.
The dough has finished resting here.
Place the dough with the seam side up and roll it out into a flat circle.
Fold in the opposing sides first. Fold in the top side towards the center first.
Fold the bottom in the same way.
Fold the dough in half, and seal the seams.
Seal the seams securely!
When all 4 portions of dough are formed, hold each one by the seam side and dip in water.
Coat generously with poppy seeds.
Leave for the 2nd rising.
After the 2nd rising, slash the tops down the middle, and mist with water.
Put in an oven preheated to 250℃, lower the temperature to 210℃ to bake for about 20 minutes. Please adjust the cooking temperature and time depending on your oven.
Golden brown crispy hard rolls with beautifully formed slashed tops.
The crust is nice and airy too.
Poppy seed hard rolls.
Story Behind this Recipe
I've been practicing how to make hard crispy rolls. This time, I went back to the basics and made these hard rolls. I put a little honey and salt in the dough and coated the rolls with lots of amy favorite poppy seeds. These delicious hard rolls are crispy on outside and soft inside.
If the dough is too sticky, dust your work surface with a little flour. You can put a little oil or butter (not listed) in the slashes on top of the rolls if you like. When I bake hard crust breads, I preheat the baking tray as well. Be careful not to burn yourself when you transfer the dough onto the baking tray! It's delicious if you coat the dough really well with a lot of poppy seeds.