Almond Poppy Seed Rolls

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Last Updated August 30, 2024

Welcome back to quarantine snacks and meals!

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Today we are making Almond Poppy Seed Rolls! Think cinnamon rolls, but instead of cinnamon, a sweet almond dough with little crunchy poppyseeds and a sticky glaze. It’s like a cross between almond poppyseed bread and cinnamon rolls.

If there’s one thing we are forced to be during this time, it’s creative. Lack of resources, lack of schedule, lack of really anything that resembles our normal life has led us to come up with some really great ideas. Sometimes useless, but great nonetheless. Homemade obstacle courses are trending, memes are at the top of their game, and random skills you never before dreamed of having suddenly manifest themselves.

Another way we have had to get creative is in our cooking and baking. Not everything is readily available, and even if it is, a quick run to the store is no longer a quick run to the store. For my Michigan peeps, you are probably now feeling the effects of the latest lockdown measures. Only a certain number of people are allowed in the store at a time, creating long lines outside. Welcome, friends. That’s been normal life in Italy since uhh do I rememer how long? I think going on six weeks. Some stores require you to have a cart (helps you keep your distance) and some stores take your temperature before you enter. (In Italy.)

In general, most of my baking, unless for a special occasion or holiday, is spur of the moment. And what I want to bake often corresponds with what I want to eat, what do you know? The problem with this, as mentioned above, is that if I’m missing an ingredient, that means either waiting until the next store run, making something else, or improvising. The latter usually wins out.

Take the other day, for example, when I really wanted to make (and eat) these lemon raspberry rolls. I knew I didn’t have any raspberries, so I figured I would make just lemon rolls. Not to be, as I found my last lemon had gone moldy, and I didn’t even have any lemon extract. Well. Plain rolls weren’t going to cut it. I could’ve made cinnamon rolls, but my husband doesn’t much care for cinnamon (gasp) and I didn’t think that I should be eating a whole pan of cinnamon rolls by myself. While in quarantine. And am supposed to stay within 200m of my abode for exercise.

I took stock of my cupboards to see what I could possibly use to make some kind of flavored, delicious roll. While I didn’t have lemon extract, I did find almond extract! I love almond, and, and POPPY SEEDS. Yes. Done.

If you happen to have ingredients for both, I would highly suggest making both. They are also freezer friendly; stick in the freezer before baking or even after, once they’ve cooled.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe by Jenny

Almond Poppy Seed Rolls

Makes 9 rolls

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Ingredients:

For the Dough

  • 1/2 cup / 119g milk or water

  • 1/4 cup / 50g sugar

  • 2 1/4 tsp / 7g active dry yeast

  • 2 Tbsp / 28g oil

  • 1 egg

  • 3 Tbsp / 23g poppy seeds

  • 1/2 tsp almond extract

  • 1/4 tsp salt

  • 2 1/4 cups / 270g all-purpose flour + about 1/4 cup / 30g for kneading

For the Filling

  • 1/4 cup / 56g butter

  • 1/4 cup / 50g sugar

For the Glaze

  • 3/4 cup / 94g powdered sugar

  • 1-2 Tbsp / 14-28g milk

Directions:

Preheat oven to 400F / 205C. Grease an 8x8inch / 20x20cm square baking dish.

Make the Dough

  1. In a small saucepan over low heat, warm milk until it is about 100F / 38C.  Pour into a large bowl.  Add the sugar and yeast and allow to sit for 7-10 minutes.  The yeast should foam up a bit. 

  2. Add oil, eggs, poppy seeds, extract, and salt.  Add the 2 1/4 cups of flour and mix until combined. 

  3. Turn dough out onto a floured surface.  Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed.   Dough should be soft and elastic by the end, so don't get too flour-happy. Alternately, you can use the bread hook on a stand mixer and knead for 8-10 minutes, adding in flour as needed. By the end the dough should stick only to the bottom of the pan, not the sides.

  4. Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in the bowl.  Cover with a towel and place in a warm area to rise for about 1 1/2 hours or until doubled in size. 

Assemble the Rolls

  1. In a small saucepan melt butter for filling and let simmer until it starts to brown.  Remove from heat and cool.

  2. When the dough has risen, punch it down and turn out onto a lightly floured surface.  Knead for a minute, then roll into a generous rectangle, about 7x14inch / 18x36cm and roughly 1/4inch / 1/2cm thick.

  3. Spread cooled butter over dough almost to the edges, then sprinkle evenly with sugar.

  4. Starting from one of the longer sides, roll dough into a spiral, pinching the dough together at the end to seal it. 

  5. Cut the log into thirds, then each third into 3 slices.  Place the rolls in the prepared pan and cover lightly with plastic wrap or a damp towel.  Place in a warm area to rise for about an hour, or until puffed.

  6. Bake for 15-20 minutes, or until golden on top and centers no longer look doughy. Internal temperature should be about 195F / 90C.

Make the Glaze

  1. In a small bowl whisk together powdered sugar and1 Tbsp of milk.  It should be thin enough to drizzle but not too liquidy.  Add more milk as needed. 

  2. Drizzle warm rolls with glaze. 

Jenny's Notes:

  • If you don't have a thermometer handy to know what 100 degrees is, simply warm until the milk feels quite warm, but not hot.

  • You can freeze these rolls once you have sliced them and put them in the pan.  Once removed from the freezer allow to thaw and proceed as normal. 

  • When using a stand mixer to knead, I still recommend kneading it for a few minutes by hand afterwards. I find they are not always as thorough as kneading by hand and you want an even rise for your dough.  I often to do it all by hand just because it’s therapeutic!

Almond Poppy Seed Rolls
Yield 9 rolls
Author
Prep time
1 Hour
Cook time
20 Min
Total time
1 H & 20 M

Almond Poppy Seed Rolls

Soft, fluffy breakfast rolls reminiscent of cinnamon rolls but with an almond poppy seed dough, a sweet, gooey buttery filling, and a sweet glaze.
Cook modePrevent screen from turning off

Ingredients

For the Dough
For the Filling
For the Glaze

Instructions

Make the Dough
  1. In a small saucepan over low heat, warm milk until it is about 100F / 38C. Pour into a large bowl. Add the sugar and yeast and allow to sit for 7-10 minutes. The yeast should foam up a bit.
  2. Add oil, eggs, poppy seeds, extract, and salt. Add the 2 1/4 cups of flour and mix until combined.
  3. Turn dough out onto a floured surface. Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed. Dough should be soft and elastic by the end, so don't get too flour-happy. Alternately, you can use the bread hook on a stand mixer and knead for 8-10 minutes, adding in flour as needed. By the end the dough should stick only to the bottom of the pan, not the sides.
  4. Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in the bowl. Cover with a towel and place in a warm area to rise for about 1 1/2 hours or until doubled in size.
Assemble the Rolls
  1. Preheat oven to 400F / 205C. Grease an 8x8inch / 20x20cm square baking dish.
  2. In a small saucepan melt butter for filling and let simmer until it starts to brown. Remove from heat and cool.
  3. When the dough has risen, punch it down and turn out onto a lightly floured surface. Knead for a minute, then roll into a generous rectangle, about 7x14inch / 18x36cm and roughly 1/4inch / 1/2cm thick.
  4. Spread cooled butter over dough almost to the edges, then sprinkle evenly with sugar.
  5. Starting from one of the longer sides, roll dough into a spiral, pinching the dough together at the end to seal it.
  6. Cut the log into thirds, then each third into 3 slices. Place the rolls in the prepared pan and cover lightly with plastic wrap or a damp towel. Place in a warm area to rise for about an hour, or until puffed.
  7. Bake for 15-20 minutes, or until golden on top and centers no longer look doughy. Internal temperature should be about 195F / 90C.
Make the Glaze
  1. In a small bowl whisk together powdered sugar and1 Tbsp of milk. It should be thin enough to drizzle but not too liquidy. Add more milk as needed.
  2. Drizzle warm rolls with glaze.

Notes

If you don't have a thermometer handy to know what 100 degrees is, simply warm until the milk feels quite warm, but not hot. It'll be fine!You can freeze these rolls once you have sliced them and put them in the pan. Once removed from the freezer allow to thaw and proceed as normal. When using a stand mixer to knead, I still recommend kneading it for a few minutes by hand afterwards. I find they are not always as thorough as kneading by hand and you want an even rise for your dough.

Nutrition Facts

Calories

276.34

Fat

10.42 g

Sat. Fat

3.94 g

Carbs

40.79 g

Fiber

1.52 g

Net carbs

39.27 g

Sugar

15.97 g

Protein

5.19 g

Sodium

122.93 mg

Cholesterol

35.35 mg

Nutritional information is approximate. Based on 1 roll.

almond poppy seed, breakfast rolls, yeast, yeasted breads, enriched dough,glaze
Breakfast,Breads, Dessert
American
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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs
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IPA Pretzel Bread

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Last Updated September 27, 2024

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This post was written from the London Heathrow Airport!

This post was written from the London Heathrow Airport!

Bread is delicious. #FACT.

Then when you make pretzel bread and add beer to it, it becomes extra delicious. #FACTZ. And that’s exactly what this bread is, boiled beer bread.

Pretzel bread is made simply by boiling bread dough in baking soda water. This particular recipe adds a bit of beer to the boiling water, because if you’re going to make beer bread, you might as well go all out!

Beer in baking

Beer can be added to all kinds of desserts from cookies and brownies to cakes and breads, even caramels and candies! It creates tender baked goods, can help raise, and of course, adds wonderful flavor notes. One of the beauties of baking with beer (and wine!) is choosing from all the different varieties, as each will lend its own unique flavor.

If you’re new to baking with beer, you’ll probably want to start with the recipe’s suggested beer, an Indian Pale Ale if you decide to make this bread. Once you start to get an idea of how beer acts and tastes in recipes, you can begin to branch out and try your favorite beers to find matches with different baked goods. For example, stouts (think Guinness) are lovely in chocolate cake. A staple of a bakery I worked in was a Chocolate Guinness Cake with Cream Cheese Frosting. Actually, the photos of the bread you see in this post are made with an American Pale Ale from Short’s Brewery, not an Indian Pale Ale. But they’re similar, I don’t know I’d notice the difference between breads made with an IPA or an APA. Just stay away from light beers, those are watery and not good for baking.

If you don’t like beer, chances are you will still like desserts and breads made with beer. Most of the alcohol gets baked out as well, so if it’s more the alcohol you avoid that can be reassuring. However, you’ll probably want to make your own informed choice on that as there will still be trace amounts of alcohol even after baking/cooking. :)

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Little Market Kitchen

IPA Pretzel Bread

Makes two loaves

Ingredients:


    •    1/2 cup / 119g warm water (about 105-110 Fahrenheit)
    •    2 1/4 tsp / 7g active dry yeast
    •    1 1/2 cups (12 oz) / 356g IPA or beer of choice, room temperature, divided into 1 cup and 1/2 cup
    •    4 cups / 480g bread flour or all-purpose flour
    •    1 Tbsp / 13g sugar
    •    1 tsp / 5g salt
    •    3 Tbsp / 42g oil
    •    10 cups / 2,370g water
    •    1/2 cup / 110g baking soda
    •    1 egg yolk beaten with 1 Tbsp / 15g water
    •    coarse or flaked salt, for sprinkling


Directions:

Oven preheated to 425°F / 218°C. Line a baking sheet with parchment paper or Silpat.

IMG_4056.JPG

  1. Pour warm water into the bowl of a stand mixer or large bowl.  Sprinkle yeast over the water and let sit for about 10 minutes, or until bubbly and frothy.

  2. In a separate bowl, whisk together flour, sugar, and salt. 

  3. Once the yeast is active, add the flour mixture, then the oil, then 1 cup / 237g of the beer.  Mix in a stand mixer with dough hook or knead by hand until a soft, but not sticky, dough forms, about 10 minutes.  If it's too soft, add more flour, or if it's too dry/stiff, you can steal a bit of beer from the reserved 1/2 cup / 119g. 

  4. Give the dough a few kneads by hand if a stand mixer was used and place in a large lightly oiled bowl. Flip dough once so both sides are oily. Cover with a clean towel or plastic wrap and place in a warm place to rise until doubled in size, about 1 hour.  

  5. In a large pot, combine water, remaining 1/2 cup / 119g beer, and baking soda.  Bring to a boil. 

  6. Once bread has doubled in size, punch down and divide in half.  Shape each half into a round loaf. 

  7. Working with one loaf at a time, lower into the boiling water using a large sieve or spatula, boil for 30 seconds and flip in the water once.  Remove and place on prepared baking sheet. Repeat with second loaf. 

  8. Brush the loaves with the egg yolk and water mixture, sprinkle with salt. 

  9. Bake in preheated oven for 20 minutes then place a piece of tinfoil on top to keep the bread from darkening too much.  Bake for an additional 3-8 minutes until a baking thermometer inserted near center reads at least 190°F / 88°C. 

  10. Allow to cool, slice, and enjoy!

Jenny’s Notes:

  • If the dough is too soft when trying to create a round and it won’t hold its shape, add flour a bit at a time until it will.  Dough that relaxes a little bit out of shape is ok, just keep in mind that adding too much flour will create a dry bread. It’s about finding the balance between creating a soft dough yet strong enough to hold it’s shape. Properly kneaded dough is also important in a free form loaf holding its shape.

  • This bread makes excellent toast. I think I say that about every bread recipe. Toast is so good.

IPA Pretzel Bread
Yield 16
Author
Prep time
35 Min
Cook time
28 Min
Inactive time
1 H & 10 M
Total time
2 H & 13 M

IPA Pretzel Bread

Pretzel bread and beer bread combine in this flavorful bread made with India Pale Ale.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven preheated to 425°F / 218°C. Line a baking sheet with parchment paper or Silpat.
  2. Pour warm water into the bowl of a stand mixer or large bowl. Sprinkle yeast over the water and let sit for about 10 minutes, or until bubbly and frothy.
  3. In a separate bowl, whisk together flour, sugar, and salt.
  4. Once the yeast is active, add the flour mixture, then the oil, then 1 cup / 237g of the beer. Mix in a stand mixer with dough hook or knead by hand until a soft, but not sticky, dough forms, about 10 minutes. If it's too soft, add more flour, or if it's too dry/stiff, you can steal a bit of beer from the reserved 1/2 cup / 119g.
  5. Give the dough a few kneads by hand if a stand mixer was used and place in a large lightly oiled bowl. Flip dough once so both sides are oily. Cover with a clean towel or plastic wrap and place in a warm place to rise until doubled in size, about 1 hour.
  6. In a large pot, combine water, remaining 1/2 cup / 119g beer, and baking soda. Bring to a boil.
  7. Once bread has doubled in size, punch down and divide in half. Shape each half into a round loaf.
  8. Working with one loaf at a time, lower into the boiling water using a large sieve or spatula, boil for 30 seconds and flip in the water once. Remove and place on prepared baking sheet. Repeat with second loaf.
  9. Brush the loaves with the egg yolk and water mixture, sprinkle with salt.
  10. Bake in preheated oven for 20 minutes then place a piece of tinfoil on top to keep the bread from darkening too much. Bake for an additional 3-8 minutes until a baking thermometer inserted near center reads at least 190°F / 88°C.
  11. Allow to cool, slice, and enjoy!

Notes

If the dough is too soft when trying to create a round and it won’t hold its shape, add flour a bit at a time until it will.  Dough that relaxes a little bit out of shape is ok, just keep in mind that adding too much flour will create a dry bread. It’s about finding the balance between creating a soft dough yet strong enough to hold it’s shape. Properly kneaded dough is also important in a free form loaf holding its shape.

Nutrition Facts

Calories

149.06

Fat

3.44 g

Sat. Fat

0.35 g

Carbs

23.58 g

Fiber

0.84 g

Net carbs

22.74 g

Sugar

0.91 g

Protein

4.04 g

Sodium

2046.95 mg

Cholesterol

11.53 mg

Nutritional information is approximate; based on 1 slice, if each loaf yields 8 slices.

beer bread, pretzel bread, IPA bread, baking with beer,
bread
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs
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