For the poppy seed milkshakes, place all the ingredients except the salt in the bowl of a food processor.
Knead for about 10-15 minutes on speed 2 until the dough comes away from the sides. Add the salt after 5 minutes. Grease a bowl with a little oil and put the dough in.
Turn once so that all sides are covered with a little oil. Cover the bowl and let it rise at room temperature for about 1 hour, until it doubles in size. Then turn the dough out onto a work surface greased with a little oil.
Cut off about 12-14 equal-sized pieces of dough and form balls. Let the dough rest covered for about 10 minutes, then knead again and turn in poppy seeds.
Line 2 baking sheets with baking paper and place the dough pieces a few centimeters apart. Cover the baking sheets and let the dough pieces rise again for 45-60 minutes.
In the meantime, preheat the oven to 190 degrees. Place the baking tray in the preheated oven and bake for about 17 minutes until golden brown. Let the poppy seed milk rolls cool well on a cooling rack.
Preparation Tip:
The poppy seed milk breads are very good to make in advance and freeze.
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