Ingredients
1 recipe Cornmeal Rolls dough, made through step 3
Flour for work surface and rolling pin
2/3 cup poppy seeds
Oil for plastic wrap
Preparation
Line two large baking sheets with parchment paper. Turn dough out onto a floured work surface. Divide dough into two equal parts. Using a floured rolling pin, roll each piece of dough into a 6-by-10-inch rectangle. Brush one side of the rectangle with water, and sprinkle generously with half the poppy seeds. Press to make poppy seeds stick. Turn rectangle over, and repeat on the other side. Using a sharp knife, cut each rectangle widthwise into 1/2-inch strips. Twist each strip into a spiral, and place them on baking sheets so that they are touching. Press ends of dough onto baking sheet to keep them from untwisting. Cover with oiled plastic wrap, and let rise until puffed, about 20 minutes.
Heat oven to 400 degrees. Bake until golden, about 15 minutes. Transfer to a wire rack to cool for 5 minutes before serving.
