Easy Braided Poppy Seed Buns

 

There are so many fun things you can do with a simple loaf of frozen bread dough! I love to play with my food! 😀 I t makes the prettiest loaves of braided bread, and I’ve used it many times to make hearty hot dog buns that hold up to the messiest of loaded brats, so why not make braided buns? 😀

Too cute or too cute?! 😀 I get frustrated with store-bought buns and rolls, because they can’t even hardly hold a hot dog anymore without ending up a big ol’ mess. And this dough really holds it’s own. Even a loaded chili cheese dog piled high with extra onions and mustard can’t bully these into falling apart! And you can sprinkle them with whatever seeds and herbs you like, too!

For what I’m making, I decided to decorate them with poppy seeds. I also always add seasoned salt and a little coarse ground black pepper! There’s just something about a little salt on the outside of bread that makes it taste so good! Especially on a hot day in the summertime! 😉 😉 

But, we’re still covered with snow this year, so an indoor picnic will just have to do! (You’ll have to stop by on Monday to see what these pretty buns will be sporting! 😀 ) Going to be quite delicious! 😉  

Here they are after thawing the bread in the fridge overnight, cut into 6 equal pieces, then each piece cut into thirds and braided! The package of sausages that we have has 4 to a package, so I decided to make a couple of sandwich rolls out of the last two!

 

 

So simple and always such a gorgeous color! And the aroma…..oh myyyyyyy! There truly is nothing better than the smell of bread baking in the oven!

See how pretty they are?! Just as nice as any bakery, and made easily at home! If you have children, this is something they can even help do, because it’s just like playing with Play-Doh or Silly Putty! (Do they still make Silly Putty??)  

If poppy seeds aren’t your thing, you can always make sesame seed buns or caraway rolls, too! Or do a nice mixture all on one tray! The one thing I’ve found that does NOT work very well, though, is fresh or jarred minced garlic. It tends to burn and doesn’t have a pleasant taste when burnt. But, if wanting a garlic flavor, just add some garlic powder to the melted butter. That works really well.

 

 So, if you’re tired of soggy buns, too…I mean, really, who likes soggy buns??….this easy “recipe” will have you never buying those cheap little pillows of air again! 😉 And they taste so much better, too!

I hope you give these a shot soon for your first picnic, barbecue or party this season, or just go ahead and give them a try now like I gave up and did! Gettin’ so tired of  winter and so anxious for spring, that we decided to pretend it’s already here and enjoyed some fun summer food anyways. 😉 So drag out the “Corn Hole” game, set it up in the living room, lay down a big beach blanket, play “beach volleyball” with a blown up ballon and have a beach party anyways! The kiddos will have a blast and really pick their spirits up! 😀  

So, I’m hoping these bring a little sunshine and some smiles your way, and have a fun weekend all! 😀

 

 

 

 

EASY BRAIDED POPPY SEED BUNS (or rolls)

Makes 6

 

1 frozen bread loaf, wrapped and thawed in the fridge overnight, I always use Rhodes but any brand will work 

3-4 Tbl. melted butter, or just use butter-flavored cooking spray

seasoned salt

coarse ground black pepper

poppy seeds

 

DIRECTIONS:

The night before, tightly wrap one frozen loaf of bread dough in plastic wrap and refrigerate overnight to thaw.

The next morning, unwrap and cut loaf of bread in half lengthwise down center. Cut each long piece into 3 equal sections. Cut each small piece into 3 pieces and roll into ropes about 5-6 inches long. Take three ropes, pinch ends together to start, braid, pinch last ends together, tuck each end under, and place onto sprayed baking sheet. Continue until all are done making six braided buns. 

Melt butter and brush each generously on top and sides using half of the butter. (*Butter flavored cooking spray also works really well for this and has zero calories and trans fats.)

Place into oven with light on, and let rise until doubled in bulk. *I like to cover mine with plastic wrap sealing edges to baking sheet but not touching the dough. If it does touch, just lift it up off of the dough during rising so it can fully rise. Mine only takes 1 1/2 hours when I let it rise in the oven with the light on for warmth, but it can take up to 2 1/2 hours. 

When risen, gently brush with rest of butter, or spray again lightly, and sprinkle tops evenly with a little seasoning salt, a little coarse ground pepper, and lots of poppy seeds.

While topping the buns, preheat oven to 350 degrees. When oven is fully preheated, bake for about 20 minutes until deep golden brown, turning sheet halfway through baking time for even browning.

Remove buns to cooling rack. When cool, store in ziploc bags at room temperature to keep soft and fresh. Split open with sharp serrated bread knife.