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.
Oxmoor House OCTOBER 2006
1. Thaw dough in refrigerator 12 hours.
2. 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).
3. 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.
4. Preheat oven to 375°.
5. 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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