1. Heat Emborg Full Cream Milk a little and dissolve the yeast in the milk.

2. Melt half of the butter and combine with the milk, salt and 1/3 of the sugar.

3. Mix half of the eggs into the mixture together with flour.

4. Mix well and leave for one hour.

5. Take the dought out of the fridge and roll it out on the counter top with a little flour to approx. 20 x 45 cm.

6. Butter the dough with remaining Emborg Unsalted Butter and sprinkle with remaining sugar.

7. Fold the dough on the longest side: first 1/3 part over, then the other part over again. You should end up with a 7 x 45 cm long, flat dough.

8. Brush the dough with remaining egg and sprinkle with poppy seeds.

9. Cut out 10 rolls and place them on baking paper. Leave for one hour.

10. Bake in preheated oven at 225°C for 15 minutes.