Poppy Seed Bread Rolls (Bread Machine Dough)
Sneak Preview: Lightly sweet poppy seed rolls made with bread machine dough and baked in the oven. Dairy-free, egg-free, and ready in about 2¾ hours.
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If you enjoy poppy seeds, these rolls keep things simple—no filling, no fancy shaping, just lightly sweet dough speckled with seeds. They’re especially good with lemon curd or fruit preserves and work just as well for dinner rolls as they do for small sliders.
How I Use a Bread Machine for Better Bread
I use my bread machine (this is the model I use) to mix and knead the dough using the DOUGH cycle, then shape it by hand and bake it in a conventional oven. This approach takes advantage of the machine’s consistent kneading while giving me full control over shaping, rising, and baking—especially important for rolls, pizza, and other swirled and shaped breads.
My free Bread Machine Crash Course explains this approach in more detail.
Ingredients & Substitutions
• WATER: No need to warm; the bread machine handles that.
• VEGETABLE OIL: Neutral oils work; avocado oil is my preference.
• EXTRACTS: Cake batter extract gives these rolls their signature flavor. If you can’t find the cake batter extract, try lemon extract or lemon juice + a teaspoon of lemon zest. Almond and vanilla round it out. If unavailable, substitute butternut—or leave it out. (If you’re worried about buying a whole bottle for one recipe, this extract is also used in my Hawaiian bread (so yummy!).
• SALT: Table or sea salt works. Add ¼ teaspoon more if using kosher salt.
• SUGAR: Granulated sugar for sweetness and browning.
• POPPY SEEDS: Add texture and mild nuttiness. Store in the freezer for freshness.
• BREAD FLOUR: Best for structure; all-purpose yields a softer roll.
• YEAST: Instant or bread-machine yeast preferred. Active dry works with ¼ teaspoon extra.
How to Make These Rolls With a Bread Machine
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Poppy Seed Bread Rolls (Bread Machine Dough)
Video
Ingredients
- 1 cup (227 g) water (cool)
- ¼ cup (48 g) vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon cake batter extract
- ½ teaspoon almond extract
- 1 teaspoon table or salt
- 3 tablespoons (36 g) granulated sugar
- 1½ tablespoons poppy seeds
- 3 cups (360 g) bread flour
- 2 teaspoons bread machine or instant yeast
Instructions
- Make the Dough (Bread Machine) Place ingredients in the order listed into a bread machine: 1 cup (227 g) water (cool), ¼ cup (48 g) vegetable oil, 1 teaspoon vanilla extract, 1 teaspoon cake batter extract, ½ teaspoon almond extract, 1 teaspoon table or salt, 3 tablespoons (36 g) granulated sugar, 1½ tablespoons poppy seeds, 3 cups (360 g) bread flour, and 2 teaspoons bread machine or instant yeast Select the DOUGH cycle and press START.
- Check the Dough Twice: Check during the first minute to be sure the paddle is engaged and the dough is beginning to clump. Check again at 15–18 minutes into the kneading cycle. The dough should stick to the sides briefly, then pull away cleanly.• If the dough is too sticky, add flour 1 tablespoon at a time.• If too dry or bouncing, add water 1 tablespoon at a time.Allow the cycle to finish completely. The dough should be smooth and doubled in size.
- Shape the Rolls: Turn the dough onto a lightly floured surface and divide into 16 equal portions. Shape each piece into a smooth ball and arrange in a greased 9-inch square pan, leaving space between rolls.
- Second Rise: Cover and let the rolls rise in a warm place until nearly doubled and puffy, about 30–45 minutes.
- Bake: Preheat oven to 375˚F (180˚C). Bake the rolls for 12–15 minutes, until golden brown and the internal temperature reaches about 190°F (88°C)
- Cool and Serve: Let the rolls rest in the pan for about 5 minutes, then remove and serve warm. Leftovers reheat well.
Notes
- Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
- Baked rolls: Double-wrap and freeze up to one month. Reheat gently. Frost after thawing.
- Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
- By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.
Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
I’m a sucker for lemon-poppy-seed-anything. These poppy seed rolls are light, lightly sweet, and uncomplicated—the kind of roll that fits just as naturally on a dinner table as it does on a brunch spread. The bread machine handles the dough, and the oven does the rest.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Hi
I am looking to make these to serve with Christmas Turkey dinner but I don’t really want them to be sweet… may I omit the vanilla and cake extracts and cut back on the sugar?
Hi Marilyn,
Yes, you can. I would leave some sugar as it helps the rolls to brown nicely and complements the yeast flavor. Enjoy!
Hi Paula!
just finished my third batch of these wonderful rolls (although the batch before this one I just made into a loaf… wonderful with Irish butter and raspberry preserves!)
such a GREAT recipe! followed it to a “T”.
Question: I love the combination of poppy seed rolls with lemon. I’m thinking a lemon/butter/ powdered sugar icing? or would you recommend lemon extract added to the bread dough?
I love these, too. Combining lemon with poppy seeds is one of my favorites. Have you seen my lemon poppyseed scone recipe?
I’m not crazy about lemon extract, but you might like it. How about some lemon zest in the dough combined with lemon juice in the icing? That would be my recommendation. But have fun trying anything you like.
Can I bake the bread as a load in the bread machine?!
Hi Lindsey,
It’s so nice to hear from you.
Yes, you can try baking this loaf in your bread machine. I can’t make any promises about the quality of the crust, the texture of the crumb, and the overall appearance. But maybe you’ll get lucky, and it will work just fine in your machine. You just have to try it. Be sure to follow my tips about checking the moisture content as the dough kneads.
Does the full recipe make 16 rolls or 32? I only want 16, so wondering if I need to halve the recipe.
Hi Betty,
A full recipe makes 16 rolls. Thank you so much for taking the time to write and ask. I have corrected the recipe. I think you will love these rolls. Have a good week!
These rolls are the BEST I have ever tasted. I am an experienced bread maker and must say, these will WOW you over. I did not change a thing. If you follow the recipe, you will be so pleased and will want to make them again tomorrow. In my opinion, the extracts in this recipe bring out the extreme flavor of perfection. The texture is remarkable and the dough is very easy to work with. Paula, this is superb. Thank you, thank you for sharing. 10 star rating. Joan
Hi Paula, I made these poppyseed rolls this afternoon and they have come out exactly as in your excellent photos. I’m having so much fun with my bread machine again since finding your lovely site, so thanks once again for another delicious and easy recipe….half of them already eaten, and half in the freezer for another day. x
I’m thrilled to hear this Elaine. This is one of my favorite recipes, especially for chicken salad sandwiches.Thanks for writing.
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?
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.
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!!!
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.
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.
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
The rolls look awesome but I don’t eat poppy seeds how can I adjust the recipe to make just regular rolls. Thanks.
Ela,
I would just leave them out or you could try black sesame seeds. pr
Hmmmm, I’ve become addicted to chia seeds and wonder if they could be substituted for the poppy seeds? My concern is that chia seeds absorb moisture around themselves and might need to add more liquid?
Have you tried using chia seeds in recipes for breads?
wow thanks now i am scrued!
Mmmmm, 2 1/4 teaspoons bread machine or instant yeast.
2 1/4 teaspoons of a bread machine would make it a bit crunchier
and do nothing to make the dough rise 😉
WARNING: Do not eat these the day before taking a drug test. It’s true.
IS FALSE!!!
I love all of your bread recipes. I will be printing this one out for my new recipe book I am creating with your recipes and the Pioneer Women’s. Keep them coming. I’m lovin it!!!
These look so good! I can imagine how awesome they’d be with lemon curd, yum!
I made these yesterday and they came out PERFECTLY. They are my go to roll recipe now.
Thanks.
Too bad I have sworn off bread for a while. Guess I will just have to quit reading your blog so I won’t be tempted. These rolls look delicious, and I love poppy seed.
What do I have to do to resubscripe for the e-mail notifications?
These are completely gorgeous! And I had no idea about the drug test thing! :-O
I was fired from a job because of cocaine use. I kept telling them it was a Lemon Poppyseed Cream Cheese pound cake. Honest. Paula, these rolls, and bread loaf and ….. wow, very impressive. They look like they belong in a book. Were you not a professional chef in this previous life (I think you were). I love these…. copying the recipe!
yummy poppy seed rolls!
Yum… Poppyseeds! I really love those little things.
Yum! These look good. You know I love all the bread recipes!
Great looking rolls! I knew about not eating poppy seeds before a drug test. Read about it several years ago. Crazy fact isn’t it!