Hard Poppy Seed Rolls

by Kate on May 23, 2013

Post image for Hard Poppy Seed Rolls

When it comes to bread, homemade is as fresh as it gets. It’s pretty easy to make, mostly hands-off time and then you get warm, fresh bread right out of the oven. To me, that sounds way more appetizing than store baked bread that’s still probably fresher than bagged bread but may have been sitting on that shelf for a day or two before you purchased it. No better way to ruin a sandwich than to reach for the rolls you bought yesterday only to find that today they’re really not too fresh.

These Hard Poppy Seed Rolls are the perfect fix to that situation! Guaranteed freshness with minimal effort on your part. Sounds like a win/win situation to me. Happy sandwiches made with the freshest bread money can buy and your hands can make. Not in the mood for sandwich rolls? Make them smaller and these are fantastic dinner rolls too.

Ooo! Or if you’re thinking dinner rolls, how about some Buttermilk Biscuits? Ridiculously quick and easy to make. Dry ingredients in a bowl, cut in some butter, pour in some buttermilk. Boom! Dough. Then all you have to do is stamp out some circles and pop them in the oven. Done.

Having homemade rolls is something completely quick, easy and attainable. So today you can find my Poppy Seed Roll Recipe over on Food Fanatic and read all about Jersey, buttered hard rolls for breakfast and of course, how to make some yourself.

Hard Poppy Seed Rolls - FoodBabbles.com

Enjoy!

~K

One Year Ago: Caramelized Onion Cornmeal Muffins with Goat Cheese & Sage

{ 14 comments… read them below or add one }

ChristineM May 23, 2013 at 2:29 pm

Well Kate, gonna have to try my hand at the bread again real soon. I think I can do this one!

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Paula @ Vintage Kitchen May 23, 2013 at 2:58 pm

I do need to try this recipe Kate! I´ve always wondered about hard rolls, and it´s about time I make some.

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Kristin @ Dizzy Busy and Hungry! May 23, 2013 at 4:02 pm

These look wonderful! There really is nothing like the taste of homemade bread!

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Meghan @ The Tasty Fork May 23, 2013 at 8:07 pm

I love all of your bread recipes! These look perfect for little sandwiches!

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Kate May 24, 2013 at 1:14 pm

Thanks so much Meghan!

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laurasmess May 24, 2013 at 12:32 am

Is a hard roll basically a crusty roll? These look delicious… but for some reason I always associate the word ‘hard’ with stale bread rather than fresh! Will take a look at the recipe xx

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Kate May 24, 2013 at 1:14 pm

Ha! I could definitely see “hard” being associated with “stale.” These rolls have a nice crisp exterior. If you were to pick them up, they would feel very firm outside but when you open them up, they’re soft and airy inside. These are very versatile rolls, perfect in so many different ways.

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Jersey Girl Cooks May 24, 2013 at 8:01 pm

Love these! Heading over to check out the recipe.

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Sarah May 4, 2015 at 5:41 pm

I am wondering if the dough can be made ahead of time and put in the refrigerator or freezer? How soon would I have to bake them? At what point in the recipe would I put the dough in the fridge or freezer and what would be the procedure for baking them? Thanks in advance!!!

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Kate May 4, 2015 at 8:25 pm

I’m sure you probably can although I have not personally tried to. If I were to do that, I would refrigerate after the first rise then let them come to room temperature and do the second rise before you’re ready to bake them. Then just proceed with the recipe as its written. In theory, this should work 🙂 Like I said though, I haven’t done it with this particular recipe. If you give it a try, I’d love if you could come back and share your results!

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Sarah May 5, 2015 at 10:59 am

Thanks for responding so quickly! If I am reading the recipe correctly, there are three rises total (1.5 hrs, 1.5 hrs, and 1 hr once the rolls are shaped). You would refrigerate after that first rise and then do the second two just before baking. Is that correct?

I am going to try the recipe as written first. I want to have them in their pure form to see what they SHOULD be! If I do try refrigerating or freezing, I will let you know. I am always looking for ways to have fresh bread or rolls without having to set the whole day aside! If I can prepare the dough in advance, the day I need them is not such a production and I am more likely to make them! Of course, being a NJ Italian, I love the freezer! I first saw this recipe on foodfanatic and I totally agree that good, fresh hard rolls can go in the freezer and defrost quite well, so if need be, I can find/make space for already baked rolls! Thanks so much!

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Kate May 5, 2015 at 7:26 pm

Oh, you’re 100% correct. There are 3 rises. I would refrigerate them after the second rise the bring them room temperature and do the third one when you’re ready bake them off. I hope you like them! They really are so wonderful fresh. I love your mindset of having dough frozen, ready to go to have fresh bread without it being quite so time consuming. That’s the only downside to freshly baked bread!

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Davey March 3, 2017 at 7:35 pm

Followed the recipe to the letter. Must say it turned out great. Very easy with a standing mixer. They looked like the rolls back home. Not as good but the ones I made today are good.
Any recipes on Italian bread? Lol Davey.

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Kate March 9, 2017 at 10:45 am

I’m so glad you enjoyed these rolls! Sadly, I don’t have a recipe for Italian bread. But there’s now shortage of other bread recipes if you’d like to check them out! http://FoodBabbles.com/tag/bread

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