Poppy Lemon Bread Rolls

In a small saucepan, combine the yogurt, milk, butter, and agave.

Heat over medium heat until the mixture reaches 100°F (38°C).

Stir in 2 tablespoons of poppy seeds, lemon extract, and lemon zest.

Set aside.

In a large bowl, combine the spelt flour, 1 cup of whole wheat flour, yeast, and salt.

Stir the wet ingredients into the dry ingredients.

Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding more flour if the dough is too wet.

Shape into a ball.

Lightly coat a large bowl with oil and turn the dough to coat.

Cover with plastic wrap and let rise for 60 to 90 minutes, or until doubled in size.

Punch down the dough and flatten it into a rectangle (14 × 12 inches, ¼ inch thick) on parchment or a silicone mat.

Cut the dough into six 14 × 2-inch strips.

Roll each strip like cinnamon rolls and place on parchment or Silpat.

Brush lightly with water and sprinkle with the remaining ½ tablespoon poppy seeds.

Cover loosely and let rise for 30 minutes.

Preheat the oven to 375°F (190°C).

Remove the plastic wrap and bake for 16 to 20 minutes or until golden brown and the rolls sound hollow when tapped.

Let the rolls cool on a wire rack.