Butterflake Poppy Seed Rolls
- Anthology of Crumbs
- Sep 28
- 1 min read
1
Searing the Beef
Swap butter with nondairy butter for a dairy free option.
Try sesame seeds instead of poppy seeds for variation.
Pairs beautifully with soups and holiday roasts.
Best eaten warm from the oven, though leftovers can be reheated wrapped in foil.
Notes
1
Preheat oven to 350°F (175°C).
2
Melt butter, then stir in instant minced onion and poppy seeds.
3
Open refrigerated butterflake rolls and separate each roll into 2 or 3 pieces.
4
Dip each piece in the butter mixture, turning to coat. Place on edge in an 8x4x2 inch loaf dish, arranging in 2 rows.
5
Bake for 20–25 minutes, until golden. Serve warm.
Instructions
4 Tbsp butter
1 Tbsp instant minced onion
1 Tbsp poppy seeds
2 pkgs refrigerated butterflake rolls (24 rolls)
Butterflake Poppy Seed Rolls
Anthology of Crumbs
Warm from the oven, these buttery rolls pull apart into tender layers brushed with onion and sprinkled with poppy seeds. Simple enough for a weeknight dinner yet worthy of a holiday table, they’re the kind of bread that disappears as quickly as they arrive at the table.
Servings :
24 rolls
Calories:
Prep Time
15 min
Cooking Time
25 min
Rest Time
0
Total Time
40 min
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