Dough

• 290 ml water
• 7 g active dry yeast
• 435 g bread flour
• 8 g salt
• Water for brushing

Poppy seed rolls

• 10 g poppy seeds to mix in the dough
• 10 g poppy seeds to use on top

Black pepper & pecorino rolls

• 10 g ground black pepper and grated pecorino romano to mix in the dough
• 10 g ground black pepper and grated pecorino romano to use on top

• Warm the water to 100°F and 110°F (38°C to 43°C) and add the yeast. Keep it aside until you see bubbles.
• Mix bread flour, salt and the yeast mixture until it is combined and no dry flour remains.
• Divide the dough into two parts. Mix poppy seeds to one half and kneed it for 5-7 minutes. Do the same for the other half with the other mixture.
• Cover them and keep them aside to proof for 1 hour.
• After an hour, divide each dough into 4 parts.
• For each roll, tuck the sides from four sides, flip it and roll to seal it.
• Brush the top with water and roll it in either the poppy seed or black pepper and cheese mixture.
• Cover it and keep it aside for 30 minutes.
• Preheat the oven to 400°F.
• Score the top of the rolls with a sharp blade and bake for 25 minutes.