上麵撒有罌粟子（poppy seeds). 下麵是入烤箱前的樣子：
覺得跟做中國的饅頭也差不多。不過饅頭是蒸的，這個是烤出來的，滿香的。
晚餐包的方子：
Dinner rolls -- from Williams-Sonoma Baking
Ingredients:
4 ½ - 5 cups unbleached bread flour
2 teaspoons salt
1 package (2 ¼ teaspoons) quick-rise yeast
1 ½ cups warm water (125F)
¼ cups unsalted butter, at room temperature
Cornmeal for sprinkling
1 egg white beaten with 2 teaspoons cold water
Poppy seeds for sprinkling
Method:
1. In a large bowl or the bowl of an electric stand mixer, combine 1 cup of the flour, the salt, and the yeast. Using a wooden spoon or the paddle attachment of the mixer set on medium speed, beat in the warm water and butter until smooth. Add 1 cup of the remaining flour and continue beating until smooth. Gradually beat in enough of the remaining flour to make a soft dough.
2. Knead by hand or with a dough hook, adding flour as needed. Knead by hand until smooth and elastic, about 10 minutes; knead by hook until the dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes. Form the dough into a ball and place in a clean, greased bowl, turning to coat all sides. Cover with greased plastic wrap and let rise in a warm place until doubled, 45-60 minutes.
3. Turn out the dough onto a lightly floured work surface and press flat. Form into a ball and let rest for 5 minutes. Cut the dough in half. Roll each half into a log 9 inches long. Cut each crosswise into 9 equal pieces. Knead each piece into a ball. Sprinkle 2 baking sheets with the cornmeal and place the rolls on them, spaced well apart. Cover with a clean towel and let rise until doubled, about 35 minutes. Preheat the oven to 425 F.
4. Brush the rolls with the egg white mixture and sprinkle with poppy seeds. Using a spray bottle, spritz the oven sides and floor with water. Bake until golden brown, 15-20 minutes; switch pan positions halfway through baking. Transfer the rolls to a wire rack to cool.
Makes 18 rolls.
