Poppy Seed Bread Rolls (Vegan) | #BreadBakers

Slightly sweet, fluffy and soft, Poppy Seed Rolls have lovely crunch and nuttiness that comes from the poppy seeds in the dough. 


Buzzing and clicking of cicadas and chirping of crickets make our nights musical. Moon lends a silver glow to the forests. The night is mystical and sometimes eerie and has its own charm.


Yesterday, in the morning, a Scarlet Minivet was raising alarm. Birds raise alarm when they sense danger and generally, the alarm is raised on sighting a cat, a snake, a bird of prey or some animal that preys.


While going to vermicompost pit to empty the waste, I saw some movement in the grass. I froze as I saw a pair of Yellow Throated  Martens. I have often had a fleeting glimpse of this majestic mammal but never saw it so close. Cute, agile and very alert, Martens are omnivores, arboreal members of the weasel family. 


Last month, Pine Marten is believed to have run away with the packet of jaggery from my baking studio. It perhaps entered the room from the exhaust outlet. The packet was found torn and empty in the nearby forest.


This weekend, we baked Poppy seed rolls for dinner.
We had some white poppy seeds at home and we added to the rolls.


Slightly sweet, fluffy and soft, poppy seed rolls have lovely crunch and nuttiness that comes from the poppy seeds in the dough. We loved them with home made apricot jam. They taste delicious with butter.


The rolls have a great oven spring. Bake them in a broad 9 inch cake pan. There is nothing intricate and elaborate about the recipe. And you get amazingly soft, fluffy and sweet rolls.


Poppy Seed Bread Rolls

Ingredients

  • 1 cup warm water
  • 3 tablespoons sugar
  • 2 ¼ teaspoon instant yeast
  • ¼ cup oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons + 1 tablespoon poppy seeds
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon butter flavor (optional)

Instructions

  1. In a large bowl, add ¾ cup water, sugar, and yeast. Stir to dissolve sugar. Cover and keep for 10 minutes. (This is to ensure that the yeast is active.)
  2. When the mixture turns frothy, add oil and vanilla and butter extract if using. Stir.
  3. In another large bowl, whisk together flour, salt and 2 tablespoons poppy seeds.
  4. Make a well in the center and add yeast mixture. Mix to get a shaggy dough. Keep kneading for 8-10 minutes or until you get a very smooth and elastic dough.  While kneading, keep adding the remaining water.
  5. Transfer the dough into a greased bowl. Turn around once so the dough is evenly coated with oil. Cover with a kitchen towel and keep in a warm place for about 1 hour or until double.
  6. Grease one 9 inches round cake pan.
  7. Punch the risen dough and divide into two equal portions. Cut each half into 5 small pieces.
  8. Roll out each piece into a ball. Stretch the top skin and tuck under the seam. This will create surface tension and help rolls to rise up. Press each roll into the remaining 1 tablespoon poppy seeds spread on a plate.
  9. Arrange the rolls in the pan. Cover and keep to rise for 1 hour.
  10. Bake in a preheated oven at 180 degrees C for about 15 minutes or until well browned.
  11. Remove from the oven and let sit in the pan for 5 minutes. Remove from the pan and serve warm.

Linking to #BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.
Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
This month, the Bread Bakers are baking breads with
seeds. Many thanks to Stacy of Food Lust People Love for such a great theme.



·  Amaranth and Honey Bread from What Smells So Good?
·  Brioche Buns from Simply Inspired Meals
·  Cheddar Poppy Seed Bread Sticks from Food Lust People Love
·  Everything Sourdough Bagels from A Day in the Life on the Farm
·  Kaak from Sara's Tasty Buds
·  Nordic Stone Age Bread from All That's Left Are The Crumbs
·  Poppy Seed Rolls from Ambrosia
·  Seeded Sourdough Boule from Bread Therapy
·  Seeded Turmeric and Leek Levain from A Messy Kitchen
·  Sesame Crackers from Anybody Can Bake
·  Sesame Scallion Bread from Karen's Kitchen Stories

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13 comments:

  1. These are looking so exotic specially with that Apricot jam. Lovely bake Namita.

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  2. OH I have missed seeing your gorgeous photos. Your bread, as always is amazing.

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  3. Wow, gorgeous color and fantastic crumb! And isn't it amazing how that agile little predator can be so darn cute! And he ran off with your sugar? Wow.

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    Replies
    1. Yes, Kelly Matens are really very quick. I am happy that you liked my bread.

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  4. How cool that you had your camera when you ran into the spy in the grass! Your rolls look magestic!! And delicious.

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  5. These look great, I've never heard of white poppy seeds.

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    Replies
    1. I have been looking for black poppy seeds but could'nt find in the stores here.
      we get white poppy seeds here. We use them in sweets too!

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  6. Your buns turned out beautifully, Namita, but what I couldn't get over was the color of your apricot jam. I was motivated to buy some and made 5 jars of jam yesterday. Thank you for the inspiration!

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    Replies
    1. Stacy I am so happy that you made Apricot jam. Nothing like home made jam. Thank You :)

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  7. The buns looks absolutely delicious with poppy seeds on top. I love reading your post specially seeing your beautiful clicks of nature

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