Preview: Poppy Seed Bread Rolls from a bread machine are light and airy yeast rolls with a touch of sweetness.
If you are a poppy seed fan, you will want to add these Poppy Seed Yeast Rolls to your repertoire. 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.
Directions for using a bread machine to mix and knead the dough are included. No bread machine? See recipe notes for alternative directions.
You don’t have to have a bread machine to make these but it’s easier if you do. Dump all ingredients into the bread machine pan and run the DOUGH cycle. Wait until the dough has risen to double before removing the dough. This is the way I do all of my bread machine recipes–mix the dough in a bread machine and bake it in my oven.
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.
Using a bread machine to make poppy seed bread rolls:
More posts about bread machines and good recipes for them:
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Poppy Seed Bread Rolls (Bread Machine Recipe)
- 1 cup of room temperature water - 227 gr
- ¼ cup vegetable oil - 48 gr
- 1 teaspoon vanilla extract - 5 gr
- 1 teaspoon cake batter extract - 5 gr
- ½ teaspoon almond extract - 2.5 gr
- 1 teaspoon salt - 6 gr
- 3 tablespoons sugar - 36 gr
- 1 ½ tablespoons poppy seeds - 9gr
- 3 cups bread flour - 360 gr
- 2 ¼ teaspoons bread machine or instant yeast - 7 gr
- Place ingredients in order listed into a bread machine. Select the DOUGH cycle. After 15 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 the cycle is finished, remove the dough from the pan to a floured surface.
- Divide dough in half. Cut each half into 16 pieces. Form into balls. See the video for an explanation of how to form dough into balls. Place in 2 8-inch round or a 9-inch square pan sprayed with vegetable oil.
- Cover pans and allow to rise until double in a warm place. This may take from 30 minutes to 1 hour.
- Bake in 350˚F oven for 11-14 minutes until brown. Internal temperature should reach 190˚F.
- Let rolls sit on the counter for about 5 minutes. Then turn out onto a towel or plate. Flip upright onto a serving plate or tear apart and pile into a serving basket.
- 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. 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. Knead with your hands until the dough becomes smooth and elastic. This 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 the dough gently and shape as indicated in the recipe.
- Please note: You can substitute active dry yeast. Dissolving it first is optional. It tends to rise slower in the beginning but will catch up eventually.