Pennsylvania Dutch Tea Rolls

Ingredients

• 0.3 cup butter cooled melted room temperature
• 1 large eggs 
• 5.3 cups flour all-purpose divided
• 3 tablespoons milk 1% low-fat
• 1.3 cups warm milk 1% low-fat (100° to 110°)
• 1.5 teaspoons poppy seeds 
• 1 teaspoon salt 
• 0.5 cup sugar 
• 2.3 teaspoons quick-rise yeast 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• plastic wrap
• baking pan
• wooden spoon
• measuring cup

Directions

1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine 2 cups flour, warm milk, and yeast in a large bowl. Cover with plastic wrap, and let stand 1 1/2 hours (batter should become very bubbly and almost triple in size).
3. Add 3 cups flour, sugar, butter, salt, and egg; stir with a wooden spoon 3 minutes or until well combined. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 1/2 hours or until doubled in size. (Lightly press two fingers into dough. If indentation remains, the dough has risen enough.)
5. Turn dough out onto a lightly floured surface; lightly dust dough with flour and pat into an 10 x 8-inch rectangle. Divide dough by making 3 lengthwise cuts and 4 crosswise cuts to form 20 equal pieces; shape each piece into a ball.
6. Place balls in a 13 x 9-inch baking pan coated with cooking spray.
7. Lightly coat the dough with cooking spray. Cover with plastic wrap, and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.
8. Preheat oven to 37
9. Brush 3 tablespoons milk lightly over dough; sprinkle with poppy seeds.
10. Bake at 375 for 20 minutes or until browned. Cool rolls in pan 5 minutes.
11. Serve warm, or cool completely on a wire rack.