Braided Buns with Poppy Seeds

Name: Braided Buns with Poppy Seeds
Total time: 4500 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 3/4 cups bread flour (about 470 grams); 2 teaspoons salt; 1 egg; 1 tablespoon instant yeast; 1 teaspoon honey; 1 cup warm milk (240 ml); 4 tablespoons melted butter (about 60 grams)

kidsfood @cook_1096665

San Francisco, California, USA

No Thanksgiving feast is complete without freshly baked homemade bread, making your Thanksgiving dinner a true success. At home, we often make braided buns with poppy seeds because my dad loves these beautiful, freshly baked rolls. The recipe is very simple—they use all-purpose bread flour, butter, eggs, and yeast, and they turn out as perfect as if made by a professional baker.

You don’t have to wait for Thanksgiving to enjoy them; I love having these buns for breakfast with fresh fruit and a good cup of tea, and if it’s the weekend… enjoying breakfast in bed is a real treat.

kidsfood @cook_1096665

San Francisco, California, USA

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Ingredients

75 minutes

8 servings

3 3/4 cupsbread flour (about 470 grams)
2 teaspoonssalt
1egg
1 tablespooninstant yeast
1 teaspoonhoney
1 cupwarm milk (240 ml)
4 tablespoonsmelted butter (about 60 grams)

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Steps

75 minutes

1

In a bowl, mix the honey, yeast, melted butter, and warm milk. Let it sit for about 15 minutes, then set aside.
2

In another bowl, combine the flour and salt. Make a well in the center, add the egg, and gradually pour in the milk mixture, mixing until a dough forms. Transfer to a floured surface and knead until the dough is smooth and elastic. Place in a clean bowl, cover with plastic wrap, and let rise for 2 hours.
3

Grease a baking sheet. Punch down the dough to release air and divide it into three equal parts. Roll each part into long, thin ropes and cut each in half. Take one strip, cross the ends to form a circle, pass one end through the center to make a knot, and loosely wrap the ends around. Let the buns rise for another 30 minutes, covered with plastic wrap.
4

Preheat the oven to 375°F (190°C). Brush the knots with egg yolk and sprinkle with poppy seeds. Bake for 30 to 40 minutes until golden brown. Let cool.