SOFT WHITE DINNER ROLLS

FOR THE DOUGH:
3 1/2 to 4 cups all-purpose flour
3 teaspoons rapid-rise (bread-machine or other instant yeast)
1 tablespoon salt
1 tablespoon superfine sugar
1 1/2 cups milk
1 1/2 tablespoons butter, softened
Vegetable oil for bowl and baking sheet
FOR THE TOPPINGS:
1 large egg, lightly beaten
1 tablespoon milk
Pinch of salt
1 teaspoon sesame seeds
1 teaspoon poppy seeds.

1. In a large bowl, combine 3 1/2 cups flour, yeast, salt and sugar; set aside.

In a small saucepan, combine milk and butter, and place over low heat until milk is lukewarm. Pour into bowl of dry ingredients, and mix with a fork to make a rough dough, adding more flour if necessary.

Using a mixer with dough hook, or by hand, knead dough until smooth and silky. Place in an oiled bowl, and cover with plastic wrap. Let rise in a warm place until double in size, about 1 hour.

Punch air out of dough. Oil a baking sheet, and set aside.

Pull off pieces of dough the size of walnuts, and form into round balls. Place on baking sheet almost touching, about 1/4 inch apart, in 6 rows of 5 each. Cover with a kitchen towel, and let rise in a warm place 30 minutes.

Meanwhile, heat oven to 425 degrees F.

When rolls have risen, make a glaze by beating together the egg, milk and salt. Paint rolls with glaze. Sprinkle one row with sesame seeds and the next with poppy seeds; leave the third row plain, and then repeat pattern. (A teaspoon of seeds should decorate 2 rows.)

Bake rolls until risen and golden brown, about 15 minutes. Transfer to a cooling rack or serve immediately.

To serve, place on a plate so rolls can be torn off to be eaten.

Makes 30 rolls
From: Nigella Lawson
Adapted from source: New York Times; March 5, 2003