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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
- In a small saucepan, heat milk to steaming; do not boil.
- Remove 1/3 cup milk, set aside in a small bowl and allow to cool.
- To remaining 2/3 cup milk, add butter, 1/2 cup sugar, vanilla and salt. Stir until butter is melted and sugar dissolved. Cool.
- 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.
- In a large bowl, combine milk mixture, yeast mixture and eggs.
- Gradually add flour to make a soft dough. Transfer to a lightly floured surface and knead until smooth, about 5 minutes.
- 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.
- Divide dough in half. On a lightly floured surface and working with one half at a time, roll out to a 12x16 inch rectangle.
- 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.
- 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.
- Cover with plastic wrap and let loaves rise until double in size, about 30 minutes.
- Meanwhile, preheat oven to 350°F.
- 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
- In a heat proof bowl, whisk together eggs and vanilla; set aside.
- In a medium saucepan, combine milk, sugar and poppy seeds. Bring to a simmer over medium heat.
- Gradually pour milk mixture into egg mixture, whisking continuously until fully combined. Return mixture to saucepan.
- Return to a simmer over medium heat, cooking until thick, about 5 minutes. Remove from heat and cool to room temperature.