ReceptnaptárMohnbrötchen (poppy seed rolls with a crisp crust)
Mohnbrötchen are a classic of German bakeries for breakfast: rolls with a crisp crust and soft inside, sprinkled with poppy seeds. The poppy seeds add a mildly nutty flavour and a lovely look. With butter, cheese or jam they crown a weekend breakfast.
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Method
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- Knead the flour, yeast, salt, sugar, water and butter into a smooth, elastic dough for 8-10 minutes.
- Cover and let rise in a warm place for 1 hour.
- Divide into 8 equal pieces and shape into round rolls.
- Place on a baking tray lined with baking paper, cover and let rise for 30 minutes.
- Brush with beaten egg and sprinkle generously with poppy seeds.
- Bake in an oven preheated to 220°C, with a dish of water at the bottom for steam, for 18-20 minutes.
- Cool on a rack and serve with butter, jam or cold cuts.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Brush with egg or milk so the poppy seeds stick well.
- Steam in the oven gives a thin, crisp crust.
- Best fresh, but toasted the next day they are good too.
Frequently asked questions
Can they be frozen?
Yes, cooled and bagged for 1-2 months; refreshed in the oven they turn crisp again.
Where can I get poppy seeds?
In any grocery shop, among the baking ingredients.
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