Poppy Seed Rolls

Thoroughly mix Type 405 flour, Type 1050 flour, sugar, salt and dry yeast on a lightly floured work surface (or in a large bowl).

Whisk together the oil and lukewarm water, add to the flour mixture and knead everything into a smooth, elastic dough. If the dough seems too dry, add water a tablespoon at a time.

Cover the dough and let it rise in a warm place for about 20 minutes.

Punch down and knead the dough briefly, then cover again and let it rise for another 20 minutes.

Briefly knead again, then divide the dough into portions of about 100 g each and shape into rolls.

Preheat the oven to 200–220 °C and line a baking sheet with parchment paper.

Place the rolls on the baking sheet, brush with salt water and let rise for another 15 minutes.

Brush the rolls again with salt water before baking and sprinkle with poppy seeds.

Place a heatproof bowl filled with water in the oven.

Bake the rolls for about 20–25 minutes, then let them cool on a wire rack.