Add yeast, 1/8tsp sugar and warm water. The water should be luke warm. If hot it will kill the yeast. Cover it and let it become frothy. If it didn’t become frothy just discard it and mix a new portion because the roll’s fluffiness depends on the yeast.
Mix milk, oil, 1/6 cup sugar, 1/2 tbs poppy seeds and salt.
Add the yeast to it.
Gradually add 1cup of flour and mix it till smooth.
Mix cold butter and 1 1/2cups of flour with finger tips till the flour resembles bread crumbs.
Add this to the batter and knead well to get a smooth dough.
If the dough is sticky add 1tbs of flour and knead.
Cover with a wet towel and let it rise for 30minutes or till the dough is double the size.
Punch air out and knead it for another 2minutes.
Roll dough into a rectangle.
With a pastry cutter, cut it into two equal portions.
Now cut each portion into 6 equal stripes.
Cut each stripe into 4 small rectangles.
Now stack 4 small rectangles together and place in a muffin cup.
Cover with damp cloth and let it rise for 30minutes.
After it is double the size brush the rolls with milk and sprinkle poppy seeds on top.
Preheat oven to 200C. Bake the rolls for 25 minutes or till the top crust is golden brown.
Serve hot with Tea or Coffee.
