Poppy Seed Rolls
Makes 8 pieces
2 tsp dry yeast
250 ml lukewarm water
1 tsp sugar
1 tsp salt
1 tbsp oil
380 g flour
Dissolve the yeast and sugar in the lukewarm water and let the yeast foam (this usually takes about 10 minutes).
Mix the dry ingredients and oil into the yeast mixture and knead well.
Allow the dough to rise in a warm place for about one hour.
Divide the dough into 8 balls and place them on a baking sheet lined with parchment paper.
Brush the buns with water and top with birch seeds.
To give the buns a crispier crust, you can place boiling hot water in a baking pan or tray at the bottom of the oven during baking. Let the buns rise for 40 minutes, then bake at 220°C for about 20 minutes.