Imagine waking up to the most heavenly aroma of freshly baked rolls, bursting with zesty orange notes and delicate poppy seed crunch. These High Altitude Orange Poppy Seed Breakfast Rolls aren't just a recipe—they're a morning transformation waiting to happen! Whether you're a mountain dweller struggling with baking challenges or a sea-level baker looking to expand your culinary horizons, this recipe promises to deliver bakery-quality rolls right from your own kitchen.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1/4 cup poppy seeds
- 1 cup milk, warmed
- 1/4 cup butter, melted
- 1 large egg
- 1 tablespoon orange zest
- For the glaze: 1 cup powdered sugar and orange juice mixture
Instructions
- In a large mixing bowl, combine warm milk (heated to approximately 110°F) with active dry yeast and let sit for 5-7 minutes until foamy, which indicates the yeast is active.
- Add melted butter, sugar, egg, and orange zest to the yeast mixture, whisking thoroughly to create a uniform wet base.
- In a separate bowl, sift together all-purpose flour, salt, and poppy seeds, ensuring even distribution of ingredients.
- Gradually incorporate dry ingredients into wet mixture, stirring with a wooden spoon until a soft, slightly sticky dough forms. At high altitude, you might need to add 1-2 tablespoons extra flour to compensate for lower air pressure.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, adjusting kneading time due to high altitude conditions.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm, draft-free area for approximately 45-60 minutes. High altitude may reduce rising time, so monitor closely.
- Punch down the risen dough and roll out into a rectangular shape approximately 1/2 inch thick.
- Cut dough into 12 equal portions and shape into individual rolls, placing them on a parchment-lined baking sheet with slight separation.
- Cover rolls and let rise again for 20-30 minutes until nearly doubled in size.
- Preheat oven to 375°F, adjusting temperature slightly lower (around 365°F) for high altitude baking.
- Bake rolls for 22-25 minutes until golden brown, rotating pan midway through for even cooking.
- Remove from oven and let cool for 10 minutes on a wire rack.
- Prepare orange glaze by mixing powdered sugar with fresh orange juice until smooth, then drizzle generously over warm rolls.
- Serve immediately and enjoy your High Altitude Orange Poppy Seed Breakfast Rolls!
Tips
- Yeast Activation is Key: Always ensure your milk is precisely 110°F to activate yeast correctly at high altitudes.
- Flour Adjustment: Be prepared to add 1-2 extra tablespoons of flour to compensate for lower air pressure.
- Rising Time Watch: High altitude reduces rising time, so monitor your dough closely and avoid over-proofing.
- Temperature Precision: Lower your oven temperature by about 10 degrees to prevent rapid, uneven baking.
- Moisture Matters: Cover your rising dough with a damp cloth to prevent excessive drying in low-humidity mountain environments.
- Glaze While Warm: Apply the orange glaze when rolls are still slightly warm for maximum flavor absorption.
- Storage Tip: These rolls are best enjoyed fresh but can be stored in an airtight container for 2-3 days, gently reheated before serving.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 35mg
