Yogurt-Poppy Seed Rolls

These are some of my favorite rolls. I love a good roll still warm from the oven on a cold winter's day. I made these with the kids yesterday, it was a lot of fun. We used whole wheat flour, which added some density and some dryness. I'll have to tweak it a little to make the whole wheat work a little better, but they were still yummy. This is the white flour version.

1 package (1 tablespoon) active dry yeast
Pinch sugar
1/2 cup warm water (105 to 110 degrees Fahrenheit)
1/2 cup plain yogurt
1 Tablespoon sugar
3 Tablespoons instant nonfat dry milk
1 teaspoon salt
4 Tablespoons (1/4 cup) unsalted butter (melted)
3 to 3 1/2 cups unbleached all-purpose bread flour

1 egg
1 Tablespoon milk, cream or water

Sprinkle yeast and sugar over warm water in a small bowl and stir to dissolve. Let stand until foamy, about 10 minutes.

In a large bowl, whisk together yogurt, sugar, dried milk, salt and butter. Add yeast mixture. Add 3 cups of flour about 1/2 cup at a time, using a wooden spoon, until dough just clears sides of bowl and forms a soft dough. Turn dough out onto a lightly floured surface. Knead for about 5 minutes, adding as much of the last 1/2 cup flour 1 Tablespoon at a time as needed to keep the dough smooth and very soft, yet about to hold its shape. Place dough in a greased bowl, turn once to grease top, and cover with plastic wrap. Let rise in a warm area until doubled, 45 minutes to 1 hour.

Turn out gently onto a lightly floured surface and divide into 12 equal pieces. Cover loosely with plastic wrap and let rise until doubled, about 20 minutes. While the rolls are rising place egg and Tablespoon of milk cream or water in a bowl and wish together until combine. Brush the rolls with this mixture and the sprinkle with poppy seeds.

Bake in preheated 375 degree Fahrenheit over for 25 to 30 minutes or until brown and puffy. Cool on a rack for 15 minutes and eat warm with butter and cheese.