Warm milk and honey in pan to 95°F.
Put flour, cheese and poppy seeds into a bowl and blend.
Dissolve yeast in milk and honey.
Mix together eggs, oil and dried onion in another bowl. Note that the onion will inhibit the yeast so make sure you add after yeast has activated.
Pour milk and yeast into mixing bowl. Add a handful of flour mixture and mix on medium speed 1 minute.
Add egg mixture and mix 1 minute.
Add salt if using a mild cheese and remaining flour mixture gradually. Mix 2 to 4 minutes, dough will be sticky, not all will gather on hook.
Turn into bowl, cover with plastic wrap and let rise until doubled (about 30 minutes).
Divide into 12 portions and place in greased muffin cups. Bake at 325°F for 15-20 minutes. If browning too fast, turn oven down.
Ingredients
Directions
Warm milk and honey in pan to 95°F.
Put flour, cheese and poppy seeds into a bowl and blend.
Dissolve yeast in milk and honey.
Mix together eggs, oil and dried onion in another bowl. Note that the onion will inhibit the yeast so make sure you add after yeast has activated.
Pour milk and yeast into mixing bowl. Add a handful of flour mixture and mix on medium speed 1 minute.
Add egg mixture and mix 1 minute.
Add salt if using a mild cheese and remaining flour mixture gradually. Mix 2 to 4 minutes, dough will be sticky, not all will gather on hook.
Turn into bowl, cover with plastic wrap and let rise until doubled (about 30 minutes).
Divide into 12 portions and place in greased muffin cups. Bake at 325°F for 15-20 minutes. If browning too fast, turn oven down.