Frozen bread dough allows you to serve ooey-gooey poppy seed rolls in half the time of homemade yeast rolls. Just remember to plan ahead for thawing the dough.
1 (1-pound) loaf frozen white bread dough
3 tablespoons light stick butter, softened
3 tablespoons light brown sugar
1 1/2 tablespoons poppy seeds
1/4 teaspoon almond extract
3/4 cup powdered sugar
4 teaspoons fat-free milk
3 tablespoons sliced almonds, toasted
How to Make It
Thaw dough in refrigerator 12 hours.
Place dough on a lightly floured surface; let rest 5 minutes. Pat or roll dough into a 15 x 8-inch rectangle (about 1/4 inch thick). Spread butter evenly over dough, leaving a 1/2-inch border. Combine brown sugar, poppy seeds, and almond extract; spread evenly over butter. Starting at a long edge, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll).
Place a long piece of dental floss or string under dough 1 1/4 inches from end of roll. Cross ends of string over top of roll; slowly pull ends to cut through dough. Place slice, cut side up, on a baking sheet coated with cooking spray. Coat slice with cooking spray. Repeat procedure with remaining roll of dough, placing slices 2 inches apart on prepared pan. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
Preheat oven to 375°.
Bake at 375° for 15 minutes or until lightly browned. Combine powdered sugar and milk, stirring until smooth. Place glaze in a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle glaze evenly over warm rolls, and sprinkle with almonds.
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