INGREDIENTS
225 g bread flour
225 g all purpose flour
20 g sugar
10 g kosher salt
5 g INSTANT yeast not active dry!
312 g whole milk
72 g unsalted butter a bit cooler than room temp plus more for greasing the pan
20 g poppy seeds plus more for garnish
1 egg
1 Tbsp water
Melted butter and flake salt for finishing
Honey Dijon Butter
4 oz unsalted butter room temperature
2 Tbsp honey
1 Tbsp dijon
1 Tbsp finely sliced chives
Kosher salt and pepper to taste
INSTRUCTIONS
In the bowl of a stand mixer add bread flour, all-purpose flour, sugar, salt, yeast and milk.
Using a dough hook, mix on low until combined. Increase speed to high and knead the dough for about 12-15 minutes until smooth and the dough holds together when pulled out thin. You may need to hold onto the mixer to stabilize it!
Next add in the butter. Turn the mixer on low to begin incorporating, then increase speed to high. Mix on high for another 8-10 minutes until a smooth dough is formed and the sides of the mixer bowl are clean. Pull the dough out thin to check strength. You want to be able to pull the dough thin enough to almost see through it without the dough tearing (window pane method).
Add in poppy seeds and mix on low to incorporate into the dough.
Transfer dough to an oiled bowl, cover and let rise 2 hours. The dough should be almost doubled in size.
Place dough out onto a clean surface (not dusted with flour) and divide the dough into 15 equal pieces (for perfectly even rolls weigh them out to 55g each).
Form each piece into buns by cupping your hand over the dough and using a quick circular motion to form a tight ball.
Place buns in a buttered 9×13 inch baking dish, leaving a bit of space in between each roll.*
Cover with oiled plastic wrap or a tea towel. Let rise another 45 minutes to 1 hour until the buns have puffed up and nearly doubled in size (the rolls should be just about touching). This time will depend on how warm your kitchen is.
While buns rise for the second time, whisk egg and water to create an egg wash. Set aside. Preheat oven to 350ºF.
Brush rolls with egg wash all over and sprinkle with a bit more poppy seeds.
Bake for 30-40 minutes until nicely golden and baked through.
While rolls bake, prepare the butter. In a small bowl combine butter, honey, and dijon. Stir in chives and season with salt and pepper, to taste. Set aside.
Brush with melted butter and sprinkle with flake salt. Enjoy rolls warm with honey dijon butter.