Poppy Seed Dinner Rolls are light and airy rolls with a touch of sweetness that you can mix up with a bread machine. Try them as slider buns with ham and swiss cheese or some cherry jelly. When I have these around, I don’t need any dinner.
Directions for using a bread machine to mix and knead the dough are included. No bread machine? See recipe notes for alternative directions.
WARNING: Do not eat these the day before taking a drug test. It’s true. Eating poppy seeds can result in a positive reading. Check it out on Snopes.com.
But if you aren’t applying for a new job or on furlough from federal prison, I heartily encourage you to introduce yourself to these wonderful little yeast rolls.
Add these Poppy Seed Yeast Rolls to your repertoire if you like poppy seed cake, muffins, or bagels. Try them spread with lemon curd or preserves.
Take the savory route and make hot ham and cheese sliders. Perfect for a party. Whip up these rolls for Easter dinner, and then later, make sandwiches using leftover Easter ham and some honey or Dijon mustard.
You don’t have to have a bread machine to make these but it’s easier if you do. Dump all ingredients in the bread-machine pan and set on the DOUGH cycle. Wait until the dough has risen to double before removing the dough. This is the way I execute all of my bread machine recipes.
Next, remove the dough from the pan, form into rolls and let rise again until double. Bake in a conventional oven. Voila! You have just made yeast rolls you’ll have to tie down to keep from floating off like a cloud.
And one more thing: Unlike most homemade bread, these rolls will stay fresh and delicious for 3-4 days. This is important. I don’t feel quite as compelled to eat all the rolls the day I make them.
More posts about bread machines and good recipes for them:
Bread Machine Monkey Bread
A pull-apart, brioche-like yeast bread, mixed and kneaded in a bread machine, then baked in the oven in a bundt pan.
Bread Machine Hawaiian Rolls
A sweet and soft roll in the same style as my favorite Hawaiian bread at the grocery store. Instructions for mixing and kneading in a bread machine, then shaping by hand and baking in a conventional oven.
The Softest Bread Machine Dinner Roll Recipe
These homemade rolls are everything you could want in a dinner roll: light, airy, flavorful, and versatile. Plus, thanks to a Tangzhong-inspired modification, they stay fresh for 2-3 days with no preservatives
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Paula
Poppy Seed Bread Machine Rolls
Poppyseed Yeast Rolls are light and airy dinner rolls with a touch of sweetness.
Ingredients
- 1 cup of water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 teaspoon vanilla nut butter extract or butter extract
- 1/2 teaspoon almond extract
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 1/2 tablespoons poppyseeds
- 3 cups bread flour
- 2 1/4 teaspoons bread machine or instant yeast
Instructions
- Place ingredients in order listed into bread machine. Set for dough cycle. After machine has run about 7 minutes, open the lid and check the dough. If too dry, add water 1 tablespoon at a time. If too wet, add flour 1 tablespoon at a time. When cycle is finished remove from pan to floured board. (If you are a novice bread machine user, check out the mini-tutorial on this post)
- Divide dough in half. Cut each half into 8 pieces or 16 according to your preference. Form into balls. See video for an explanation how to form dough into balls. Place in 2 8-inch round or square pans sprayed with vegetable oil.
- Cover pans and allow to rise until double in a warm place. May take from 30 minutes to 1 hour.
- Bake in 350 degree oven for 11-14 minutes until brown.
- Let rolls sit on counter for about 5 minutes. Then turn out onto a towel or plate. Flip upright onto serving plate or tear apart and pile into serving basket.
Notes
Alternate Mixing Instructions:
Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
How to substitute active dry yeast for bread-machine yeast or instant yeast:
If you substitute regular yeast for instant or bread-machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.
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Nutrition Information:
Yield: 16 Serving Size: 1 rollAmount Per Serving: Calories: 152Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 146mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 3g
Mimi
Friday 21st of September 2018
Where do I find just vanilla, can I omit it and just put vanilla extract? Also, how can I make this using the oven, since I don’t have a bread maker?
Paula
Friday 21st of September 2018
Hi Mimi, You can definitely bake this bread in an oven. I always do that, even though I use a bread machine to mix and knead it. I added specific instructions for people who don't have a bread machine in the notes of the recipe.
You can use vanilla extract only. However, the vanilla butternut is easy to find at Walmart or you can order it online. It really makes these rolls special.
Downtown Foodie
Saturday 8th of December 2012
Omg, I just made these and they are amazing!! I have made some great bread, but I only tried dinner rolls once (when I was very much a novice), and this is the texture that I have dreamed of achieving. Thank you so much for sharing! I am going to use the basic version of this dinner roll recipe for Christmas. Yuuuuum!!!
Ian
Tuesday 29th of May 2012
Just want to say that these turned out amazingly well! Everyone enjoyed them at the afternoon tea. I liked them so much I'm going to do them again for a church event in two weeks time and I'll probably use this loaf version of this at some point too. They worked fine without the butter extract in the end, thanks for the recipe and the advise.
Ian
Wednesday 16th of May 2012
Hi Paula,
These look great! I'm going to make them for an afternoon tea on Saturday. What was the size and hieght of the square baking tin did you use for the individual rolls?
And will it make too much difference if I replaced the oil and butter extract with 1tbsp butter? (I don't think butter extract/vanilla nut butter is readily available in the UK). Thanks.
Paula
Wednesday 16th of May 2012
Ian, I used 2 8-inch square pans that are 2 inches deep. You could also use round pans. I would replace the butter/vanilla nut extract with just vanilla extract, not butter. That extract gives a very specific flavor and also a bit of yellow color. They won't be quite the same without it but they will still be fabulous. pr
Ela
Friday 4th of May 2012
The rolls look awesome but I don't eat poppy seeds how can I adjust the recipe to make just regular rolls. Thanks.
Paula
Sunday 6th of May 2012
Ela, I would just leave them out or you could try black sesame seeds. pr