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Poppy Thyme Egg Rolls

Poppy Thyme Egg Rolls is a home-style recipe made with Warm Milk, Honey, Active Dry Yeast, Butter Or Margarine Melted Cooled, Egg Yolks, and Chopped Fresh Thyme. Serves 20.

Ingredients

• 1.25 cup Warm Milk
• 2.0 tbsp Honey
• 2.25 tsp Active Dry Yeast
• 0.3333 cup Butter Or Margarine Melted Cooled

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Method (preview)

1. 1

   Combine milk, honey and yeast; let stand until bubbly, about 5 min. Stir in butter, yolks, thyme and salt until combined. Stir in 3 1/2 C flour until combined. Turn dough out onto lightly floured surface. Knead in remaining flour until dough is no longer sticky. Continue kneading until smooth, 8 - 10- min. Place in oiled bowl; turn to coat. Cover; let rise in warm place until doubled in bulk, 45 - 60 min. Punch down dough. Turn out onto work surface; knead 2 min. Cover with plastic wrap. Let stand 20 min.

2. 2

   Preheat oven to 375F. Coat two 9" round cake pans with nonstick spray. Cut dough into 20 equal pieces. Roll each piece into 9" long, 1/2" thick rope. Carefully tie each rope into knot. Arrange knots in pans. Cover; let rise in warm place until almost doubled in bulk and sides of rolls are touching, about 20 min. Beat egg white with 1 Tbsp water. Brush over rolls; sprinkle with seeds. Bake 30 - 35 min or until golden. Cool in pans on racks 5 min. Remove from pans; cool on racks.