Elegant Poppy Seed Bread Rolls Made Easy with a Bread Machine
Poppyseed Bread Rolls are lightweight dinner rolls with a touch of sweetness. The seeds add interest and texture. Make with a bread machine, stand mixer, or by hand.
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.
During the first minute, the lid and check to ensure the paddle(s) are installed correctly and the dough is clumping.
After 15 minutes, open the lid and recheck the dough. It should stick to the sides, then pull away cleanly. If too dry, add water one tablespoon at a time. If too wet, add flour one tablespoon at a time. When the cycle finishes, remove the dough from the pan to a lightly floured surface. See the video to find out how to fix the dough if necessary.
Leave the dough in the machine until the end of the DOUGH cycle. It should double in size. Pull the dough from the bread machine pan onto a lightly floured work surface. I like to use a silicone baking mat because I can toss it into the dishwasher when I'm done.
Shaping the dough:
Lightly knead the dough and shape it into a smooth ball. Divide the dough in half. Cut each half into 8 pieces. Form into balls. See the video for an explanation of how to form dough into balls. Arrange the balls into two 8-inch round or a 9-inch square pan sprayed with vegetable oil.
Cover the pans and allow the rolls to rise in a warm place until almost double in size. The proofing period may take from 30 minutes to 1 hour. (Don't watch the clock. Let the rolls be your guide.)
About 15 minutes before you think the rolls will be ready to bake, preheat your oven to 350˚F (180˚C).
Bake rolls for 11-14 minutes until golden brown. The internal temperature should reach 190˚F (88˚C).
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.
Notes
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.