Poppy Seed Rolls

Yields: 2 medium rolls or 12 slices

Perfect for a family or small gathering

Ingredients

For the Dough:

• All-purpose flour – 550 g

• Milk – 250 ml (lukewarm)

• Sugar – 80 g

• Butter – 80 g (melted)

• Eggs – 2

• Yeast – 7 g (dry) or 21 g (fresh)

For the Filling:

• Ground poppy seeds – 180 g

• Water – 75 ml

• Sugar – 150 g

Instructions

1. Prepare the Dough

1. Activate the yeast:

   • Warm 100 ml of the milk (about 38–40°C).

   • Stir in 1 tsp sugar and the yeast.

   • Let sit for 10–15 minutes until foamy.

2. Make the dough:

   • In a large bowl, combine the flour and remaining sugar.

   • Add eggs, the yeast mixture, remaining warm milk, and melted butter.

   • Mix and knead until the dough becomes smooth and elastic (about 10–12 minutes by hand or 7 minutes in a stand mixer).

   • Cover and let rise in a warm place until doubled, about 1.5 hours.

2. Make the Poppy Seed Filling 

1. Place 180 g ground poppy seeds in a small pot.

2. Add 75 ml water. Bring to a boil.

3. Lower the heat and cook gently for 2–3 minutes.

4. Stir in 150 g sugar. Mix well until combined and slightly thickened.

5. Let it cool completely before using.

3. Assemble the Rolls

1. Divide the dough into 2 equal parts.

2. Roll each into a rectangle (about 20×30 cm).

3. Spread the cooled poppy seed filling evenly, leaving a small border.

4. Roll up from the long side into a log. Seal the seam and tuck the ends under.

5. Place seam-side down on a parchment-lined baking tray.

4. Final Proof & Bake

1. Cover the rolls and let them rise for 30–45 minutes.

2. Preheat oven to 180°C (350°F).

3. Brush with beaten egg or milk for a shiny finish.

4. Bake for 30–35 minutes, or until golden brown.

5. Cool & Serve

• Let the rolls cool before slicing.

• Optional: Dust with powdered sugar or drizzle with simple glaze (powdered sugar + milk).