At the end of one and a half hours the dough would have risen. Knead again and divide into twelve pieces. Roll each piece into a medium-sized rope. Twist it into a circle, tucking both ends in. Place the roll on a greased tray. Repeat with the remaining pieces. Place them apart and keep aside in a warm place to double in bulk for half an hour
Heat oven to 230 degree c or 435 degree f. Apply melted ghee on the
rolls and sprinkle poppy seeds on top. Bake for 15 to 20 mins till golden
brown in color. Remove from oven and allow to cool. (Dry yeast can be used.
But fresh yeast makes the rolls softer. Fresh yeast can be frozen for three
to four months).
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