Lemon-Poppy Seed Pan Rolls

Combine first 3 ingredients in a large bowl, and let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife.

Combine 2 3/4 cups all-purpose flour, pastry flour, 2 teaspoons poppy seeds, and salt; stir with a whisk.

Add flour mixture to milk mixture; stir until a soft dough forms.

Add butter, rind, and 1 egg. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise for 1 hour or until doubled in size.

Turn dough out onto a floured surface. Lightly dust dough with flour; pat into an 8 x 10-inch rectangle. Divide dough by making 3 lengthwise cuts and 4 crosswise cuts to form 20 equal pieces; shape each piece into a ball. Arrange the balls in a 13 x 9-inch baking pan coated with cooking spray.

Combine water and 1 egg, stirring with a whisk. Lightly brush rolls with egg mixture; sprinkle with 1/2 teaspoon poppy seeds. Cover with plastic wrap, and let rise in a warm place (85), free from drafts, 20 minutes.

Preheat oven to 40

Uncover dough.

Bake at 400 for 20 minutes or until golden.

Remove from heat; cool in pan 5 minutes.

Serve warm, or cool completely on a wire rack.