Ingredients
10 g salt
7 g dry yeast (or 25 g fresh yeast)
500 g all-purpose flour
300 ml warm water
50 ml olive oil
1 tablespoon sugar
2 tablespoons poppy seeds (plus extra for sprinkling)
Instructions
Activate the Yeast:
For dry yeast: Dissolve the sugar in warm water and stir in the dry yeast. Let it sit for about 10 minutes until it becomes frothy.
For fresh yeast: Dissolve the yeast in warm water with the sugar and let it sit until it froths.
Combine Dry Ingredients:
In a large bowl, mix together the flour and salt.
Add Wet Ingredients:
Make a well in the center of the flour mixture and add the olive oil and the yeast mixture. Mix until a dough forms.
Knead the Dough:
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
First Rise:
Place the dough in a lightly oiled bowl, cover it with a clean, damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Shape the Rolls:
Punch down the dough and divide it into 12-16 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper or lightly greased.
Second Rise:
Cover the rolls with a cloth and let them rise for another 30 minutes.
Preheat the Oven:
While the rolls are rising, preheat your oven to 220°C (430°F).
Prepare for Baking:
Brush the tops of the rolls with a little water and sprinkle with poppy seeds.
Bake:
Bake the rolls for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Cool:
Let the rolls cool on a wire rack before serving.
Enjoy.