Garlic Poppyseed Rolls

Warm your milk to 115°F and whisk in the yeast and honey. Set aside until the yeast becomes foamy on top.

Measure 2 cups of flour into the bowl of your stand mixer and stir in the salt.

Pour in the milk mixture, the egg, and melted butter. Use the beater attachment to combine into a dough on medium speed. It’ll take about 2 minutes.

Switch to the dough hook and add the garlic powder, minced garlic, and poppyseeds. Knead the dough on medium for 7 minutes. It should pull away from the sides of the bowl, and be only slightly sticky to the touch. Add more flour, 1 tbsp at a time if needed to reach the right consistency. You shouldn’t need to add more than 1/4 C, but the temp and altitude are factors, too.

Oil a large mixing bowl with the vegetable oil and transfer the dough to it. Cover and let it rise in a warm place for about 2 hours, or until it has doubled in size.

Once the dough has risen punch it down and transfer it from the bowl to a floured surface.  Form with your hands into a round shape, then cut the shape into wedges, like a pizza, then slice those in half. I usually end up with sixteen pieces.

Shape the slices into rolls, folding the dough underneath itself and rolling it between your palms as you go. Arrange on a baking sheet lined with parchment paper. Cover and let rest for 10-15 minutes until slightly puffy.

Heat about an inch of oil in a deep skillet until it’s 350°F. Fry the rolls in small batches for about 3-5 minutes on each side, turning as needed so they brown evenly.

Drain on a wire rack and serve hot alongside some honey butter. Dassit!