4 cups all-purpose flour (4 to 4 1/2 cups)
3 tablespoons sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 1/2 teaspoons Italian herb seasoning
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup plus 3 tablespoons butter or margarine
1 egg, at room temperature
1/4 cup poppy seeds
OR
Aromatic Seed & Pepper Mix
AROMATIC SEED & PEPPER MIX
1 teaspoon cracked black pepper
1/4 cup poppy, sesame, caraway, celery and/or cumin seeds
Servings: 12 / Yield: 1 Loaf
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning and salt. Heat milk, water and 1/4 cup butter until hot to touch (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 20 minutes for dough made with Fleischmann's® Active Dry Yeast (10 minutes for dough with Rapid Rise Yeast).
3. Melt remaining butter. Grease 10-inch tube pan with small amount of melted butter. If pan has removable bottom, line with foil before buttering. Sprinkle 1 tablespoon poppy seeds in bottom of pan.
4. Punch dough down; divide into 30 pieces. Roll each to smooth ball. Dip 15 balls in melted butter and arrange in bottom of pan. Sprinkle with 1 1/2 tablespoons poppy seeds. Dip remaining balls in butter and place in pan, making 2 layers of balls. Drizzle any remaining butter over rolls and sprinkle with remaining seeds. Cover tightly with greased plastic wrap; refrigerate for 2 to 24 hours.*
5. Remove from refrigerator, uncover dough and let stand 10 minutes. Bake at 375ºF for 35 minutes (25 minutes for dark or nonstick-coated pans). Cover with aluminum foil to prevent excess browning. Bake additional 10 minutes or until done. Let cool in pan on rack for 20 minutes. Invert onto plate to serve. Makes 1 loaf.
____________________
Aromatic Seed & Pepper Mix: Roll balls in combination of 1 teaspoon cracked black pepper mixed with poppy, sesame, caraway, celery and/or cumin seeds to measure 1/4 cup.
Notes: *To bake immediately: Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake as directed.
To make Italian herb seasoning: Use 1/2 teaspoon each oregano (leaves), sweet basil and thyme.
3 tablespoons sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 1/2 teaspoons Italian herb seasoning
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup plus 3 tablespoons butter or margarine
1 egg, at room temperature
1/4 cup poppy seeds
OR
Aromatic Seed & Pepper Mix
AROMATIC SEED & PEPPER MIX
1 teaspoon cracked black pepper
1/4 cup poppy, sesame, caraway, celery and/or cumin seeds
Servings: 12 / Yield: 1 Loaf
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning and salt. Heat milk, water and 1/4 cup butter until hot to touch (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 20 minutes for dough made with Fleischmann's® Active Dry Yeast (10 minutes for dough with Rapid Rise Yeast).
3. Melt remaining butter. Grease 10-inch tube pan with small amount of melted butter. If pan has removable bottom, line with foil before buttering. Sprinkle 1 tablespoon poppy seeds in bottom of pan.
4. Punch dough down; divide into 30 pieces. Roll each to smooth ball. Dip 15 balls in melted butter and arrange in bottom of pan. Sprinkle with 1 1/2 tablespoons poppy seeds. Dip remaining balls in butter and place in pan, making 2 layers of balls. Drizzle any remaining butter over rolls and sprinkle with remaining seeds. Cover tightly with greased plastic wrap; refrigerate for 2 to 24 hours.*
5. Remove from refrigerator, uncover dough and let stand 10 minutes. Bake at 375ºF for 35 minutes (25 minutes for dark or nonstick-coated pans). Cover with aluminum foil to prevent excess browning. Bake additional 10 minutes or until done. Let cool in pan on rack for 20 minutes. Invert onto plate to serve. Makes 1 loaf.
____________________
Aromatic Seed & Pepper Mix: Roll balls in combination of 1 teaspoon cracked black pepper mixed with poppy, sesame, caraway, celery and/or cumin seeds to measure 1/4 cup.
Notes: *To bake immediately: Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake as directed.
To make Italian herb seasoning: Use 1/2 teaspoon each oregano (leaves), sweet basil and thyme.
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