Source  Internet

Recipe Added:  10/27/2011

In a mixer bowl dissolve quick-rising dry yeast and sugar in warm water and let it stand until the mixture is slightly foamy. Attach the dough hook to the mixer and turn to speed 2, add milk, oil, egg, sugar, poppy seeds and salt. Mix well until everything is combined - about 30 seconds. Gradually add flour to the batter and mix it until its smooth for about 1 minute.

Combine flour and chilled butter in a food processor or you can use a pastry cutter until the mixture resembles a coarse meal add this to the batter in the mixing bowl. Turn to speed 2 and mix until the dry ingredients are incorporated. Knead on speed 2 until smooth, about 2 minutes longer. Add up to 1/3 of a cup of flour more if the dough remains sticky.

Remove the bowl from the mixer and cover with a towel and let it rise in a warm place for 30 minutes or until the dough nearly doubles in size. Coat 2 muffin tins with non stick cooking spray.

On a floured surface knead dough for about 4 minutes until the dough is smooth and elastic. Divide the dough into 4 equal portions and place one portion on a floured surface and refrigerate the remaining portions. Roll out the dough to a 12x12x1/8-inch rectangle. Cut the dough lengthwise into 6 2-inch strips and stack the strips to form 6 layers. Cut the stacks into 6 equal portions, each about 2 inch squares. Place each stack on their edge, cut side down in the prepared muffin cup. Repeat with the remaining dough sections.

Cover with a towel and let the dough rise in a warm place for 30 minutes or until nearly doubles in size. After it has risen preheat oven to 350°F. Brush tops of rolls with butter, melted and sprinkle with poppy seeds. Bake for 25 minutes in the oven for 7 to 10 minutes. Makes 24 rolls.

Prepare dough to point of shaping and placing in pans. Cover with plastic wrap and refrigerate overnight. Allow to come to room temperature and let rise before baking.