Sunday Rolls are perfect for a romantic picnic or lazy Sunday morning breakfasts with the family.

18 pcs.

30 g fresh yeast

2 tsp sugar

1 tsp salt

3 dl (300 g) skimmed milk

1 egg

9 dl wheat flour 

100 g butter, softened

Filling:

75 g butter, softened

2 tbsp poppy seeds

Glaze: 

1 egg, lightly beaten

pinch of salt

poppy seeds

Stir the yeast, sugar and salt into the cold milk. Add egg. Gradually mix in 8 dl of wheat flour and 100 g of soft butter. Knead the dough about 5 minutes. Add some flour if the dough is still sticky. Cover with a tea towel and let rise for about an hour.

Turn the dough out onto a floured surface and knead it gently. Divide the dough in half. On floured surface, roll out each one to a 10-inch wide rectangle. Spread the soft butter on the top and sprinkle with poppy seeds. Fold the rectangle into thirds and cut into triangles. Line two baking trays with parchment papers, place the rolls on them, cover and let rise about an hour.

Add a pinch of salt into the egg and whisk slightly. (The salt breaks down the globs, making the egg watery and easier to spread.) Brush the rolls with a beaten egg and sprinkle with poppy seeds.

Preheat the oven to 250°C. Bake for 10 minutes.