Poppy Seed Bread Rolls (Bread Machine Dough)

These lightweight dinner rolls come with with a touch of sweetness. The seeds add interest and texture. Make the dough in a bread machine, then bake in your oven for the best of both worlds.

16 rolls

poppy seed rolls on a white serving dish

Prep Time 30

Cook Time 15

Rising Time 2

Total Time 2 45

Ingredients

1 cup (227 g) water (cool)
¼ cup (48 g) vegetable oil
1 teaspoon (1 teaspoon) vanilla extract
1 teaspoon (1 teaspoon) cake batter extract
½ teaspoon (½ teaspoon) almond extract
1 teaspoon (1 teaspoon) table or salt
3 tablespoons (36 g) granulated sugar
1½ tablespoons (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 water (cool), ¼ cup vegetable oil, 1 teaspoon vanilla extract, 1 teaspoon cake batter extract, ½ teaspoon almond extract, 1 teaspoon table or salt, 3 tablespoons granulated sugar, 1½ tablespoons poppy seeds, 3 cups 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

Machine Capacity: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

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.

Alternative Mixing Methods:

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.

Yeast Notes:
Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information