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Poppy Seed Rolls

We made these classic rolls with a sweet pastry and rich poppy seed filling making these the perfect treat to serve when having coffee with friends. These rolls can be made ahead and frozen.

Storage Time: Up to 5 days in an airtight container or up to 3 months in the freezer. 

Yield: Makes 2 rolls, about 12 slices each

November 10, 2021

Poppy Seed Rolls

Ingredients

  • 1 cup milk (2%), divided
  • 1/2 cup salted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 1 pkg (8 g) active dry yeast
  • 4 large eggs, beaten
  • 5 cups all-purpose flour
  • Poppy Seed Filling

Directions

  1. In a small saucepan, heat milk to steaming; do not boil.
  2. Remove 1/3 cup milk, set aside in a small bowl and allow to cool.
  3. To remaining 2/3 cup milk, add butter, 1/2 cup sugar, vanilla and salt. Stir until butter is melted and sugar dissolved. Cool.
  4. To cooled 1/3 cup milk that was set aside, add 1/2 tsp sugar and sprinkle with yeast. Let stand for 10 minutes or until yeast is foamy.
  5. In a large bowl, combine milk mixture, yeast mixture and eggs.
  6. Gradually add flour to make a soft dough. Transfer to a lightly floured surface and knead until smooth, about 5 minutes.
  7. Transfer dough to an oiled bowl, and turn dough over to coat both sides. Cover with plastic wrap. Let dough rise in a warm draft-free place until double in volume, about 1 hour.
  8. Divide dough in half. On a lightly floured surface and working with one half at a time, roll out to a 12x16 inch rectangle.
  9. Spread 1/2 of cooled Poppy Seed Filling evenly over dough, making sure poppy seed mixture fully covers dough on short edges but leaves 1 inch uncovered on long edges.
  10. Beginning on one long edge, roll dough jelly-roll fashion into a log. Place onto parchment paper-lined rimmed baking sheet, seam side down, allowing for room to rise. Repeat with second half of dough.
  11. Cover with plastic wrap and let loaves rise until double in size, about 30 minutes.
  12. Meanwhile, preheat oven to 350°F.
  13. Bake until golden, about 45 - 50 minutes.
Nutritional analysis per slice:

 

242 calories, 8.2 g fat, 6.4 g protein, 35.9 g carbohydrate, 1.9 g fibre, 114 mg sodium

Tip: Use a coffee grinder or blender to grind poppy seeds. To make this even easier, try using poppy seed paste instead of making the filling.
Poppy Seed Filling

Ingredients

  • 3 large eggs, beaten
  • 1 tsp vanilla
  • 1 cup milk (2%)
  • 1 cup packed golden brown sugar
  • 1 cup poppy seeds, ground

Directions

  1. In a heat proof bowl, whisk together eggs and vanilla; set aside.
  2. In a medium saucepan, combine milk, sugar and poppy seeds. Bring to a simmer over medium heat.
  3. Gradually pour milk mixture into egg mixture, whisking continuously until fully combined. Return mixture to saucepan.
  4. Return to a simmer over medium heat, cooking until thick, about 5 minutes. Remove from heat and cool to room temperature.

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