Nutritional Info

Nutrition Facts

Serving Size 1 (94g)

Calories 235
Calories from Fat 73 (31%)
Amount Per Serving %DIV
Total Fat 8.1g 12%
Saturated Fat 2.2g 11%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 26mg 9%
Sodium 125.4mg 5%
Potassium 164.4mg 3%
Total Carbohydrate 28.2g 9%
Dietary Fiber 2.3g 9%
Sugars 2.5g
Protein 10.7g 21%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content

Poppy Lemon Bread Rolls

By: Bopeep
Source: vegan recipes
Recipe Description
poppy lemon bread rolls
Prep time
2 hr 20 min
Cook time
20 min
Ready In
2 hr 40 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  water
1/2 Teaspoon(t)  canola oil, to coat bowl
1 Teaspoon(t)  fine sea salt
2 Teaspoon(t)  bread machine yeast
2 Cup(c)  white whole wheat or regular whole wheat flour
1 Cup(c)  light spelt flour
2 Teaspoon(t)  lemon zest
1 Teaspoon(t)  pure lemon extract
2 1/2 Tablespoon(T)  poppy seeds, divided
1 Tablespoon(T)  agave nectar
2 Tablespoon(T)  non dairy butter
1/2 Cup(c)  soy milk
6 Ounce(oz)  vanilla soy yogurt


In a smail-size saucepan, combine the yogurt, milk, butter, and agave. Heat over medium heat until the mixture reaches 100°F (38°C). Stir in 2 tablespoons (18 g) of the poppy seeds, the extract, and the zest. Set aside. In a large-size bowl, combine the spelt flour, 1 cup (120 g) of the whole wheat flour, yeast, and salt. Stir the wet ingredients into the dry, Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable, adding the remaining 1 cup (120 g) flour, a little at a time, if the dough is too wet. Shape into a ball. Lightly coat a large-size bowl with oil and turn the dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes. Punch down the dough and flatten it directly onto a piece of parchment or a silicone mat into a rectangle of approximately 14 x 12 inches (36 x 30 cm) and 1/4 inch (6 mm) thick. Cut lengthwise (with a plastic knife, to spare the Silpat!) into six 14 x 2-inch (36 x 5-cm) strips. Roll each strip like you would cinnamon rolls, not too tightly. Place on the extra parchment paper or Silpat; repeat with each strip. Lightly brush with the water and sprinkle with the remaining 1/2 tablespoon poppy seeds. Loosely cover with plastic wrap, and let rise for 30 minutes. Preheat the oven to 375°F (190°C, or gas mark 5). Remove the plastic wrap. Bake for 16 to 20 minutes, or until the rolls are golden brown and sound hollow when the bottom is tapped. Let coolon a wire rack.

Additional notes

Soft, lemony, and delicious, these not-too-sweet rolls are demanding you spread some jam on them. Obey the rolls!

There are not reviews for this recipe.

Send Recipe By Email

Poppy Lemon Bread Rolls
Enter multiple addresses on separate lines or separate them with commas.