Pennsylvania Tea Rolls

Name: Pennsylvania Tea Rolls
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Ingredients: 5 1/4 cups all-purpose flour, spooned and leveled, divided, plus more, to taste, for dusting the work surface; 1 1/3 cups 1% milk, warmed to 100-110 degrees F, plus 3 tablespoons, cold, divided; 1 (.25-ounce) package quick-rise yeast; 1/2 cup sugar; 1/4 cup butter, melted, cooled to room temperature; 1 teaspoon salt; 1 large egg; cooking spray, to taste; 1 1/2 teaspoons poppy seeds

Oven Bread Vegetarian

Time: 5 hours

Yield: 10 servings

About

The Keystone State has arrived to share with you a side dish of brotherly love! Pennsylvania Tea Rolls are tender, buttery, and golden, perfect for smearing with butter, jam, or even clotted cream for a full teatime experience! Better yet, Pennsylvania Tea Rolls come with a dark, nutty poppy seed topping that adds a new dimension to the flavor! These little pillows of taste can go with anything!

Ingredients

5 1/4 cups all-purpose flour, spooned and leveled, divided, plus more, to taste, for dusting the work surface
1 1/3 cups 1% milk, warmed to 100-110 degrees F, plus 3 tablespoons, cold, divided
1 (.25-ounce) package quick-rise yeast
1/2 cup sugar
1/4 cup butter, melted, cooled to room temperature
1 teaspoon salt
1 large egg
cooking spray, to taste
1 1/2 teaspoons poppy seeds

Directions

Step 1 -In a large bowl, add 2 cups of the flour, 1 1/3 cups of the warm milk, and the yeast and stir to combine.

Step 2 -Cover the bowl with plastic wrap and let the yeast mixture stand until it becomes bubbly and nearly triples in size, about 1 hour 30 minutes.

Step 3 -Add 3 cups of the remaining flour, the sugar, the melted butter, the salt, and the egg to the yeast mixture and stir with a wooden spoon until well-combined, forming a dough, about 3 minutes.

Step 4 -Using the extra flour, lightly dust a work surface.

Step 5 -Turn the dough out onto the prepared work surface and knead until it is smooth and elastic, about 8 minutes.

Step 6 -Add enough of the remaining 1/4 cup of the flour, 1 tablespoon at a time, to prevent the dough from sticking to your hands. The dough should feel tacky. Note: You may not need to use the full 1/4 cup of flour.

Step 7 -Coat a large bowl with cooking spray.

Step 8 -Add the dough to the prepared bowl, turning to coat.

Step 9 -Cover the bowl and let the dough rise in a warm place, free from drafts, until it doubles in size, about 1 hour 30 minutes. If you can make a light indent in the dough with two fingers and have it remain, the dough has risen enough.

Step 10 -Using the extra flour, lightly dust a clean work surface.

Step 11 -Turn the dough out onto the prepared work surface and lightly dust the dough with more of the extra flour.

Step 12 -Pat the dough into an 8x10-inch rectangle.

Step 13 -Divide the dough by making 3 lengthwise cuts and 4 crosswise cuts to form 20 equal pieces.

Step 14 -Shape each of the dough pieces into a ball.

Step 15 -Coat a 9x13-inch baking pan with cooking spray.

Step 16 -Add the dough balls to the prepared baking pan and lightly coat them with the cooking spray.

Step 17 -Cover the baking pan with the plastic wrap.

Step 18 -Let the dough balls rise in a warm place, free from drafts, until they double in size, about 1 hour.

Step 19 -Preheat the oven to 375 degrees F.

Step 20 -Brush the remaining milk lightly over the dough balls.

Step 21 -Sprinkle the dough balls with the poppy seeds.