Old World Poppy Seed Roll Recipes

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POPPY SEED ROLL



Poppy Seed Roll image

Usually, I don't get much of an immediate response from people when I serve this. They're too busy eating it! Poppy Seed Roll really brings the light to my husband's eyes. He prefers it over any birthday cake I could bake. I like to serve this bread as a just-right, not-too-sweet dessert. And i always offer a glass of cold milk, too-my husband's part of a family dairy!

Provided by Taste of Home

Time 1h

Yield 1 bread.

Number Of Ingredients 13

3/4 cup whole milk
1/3 cup butter, cubed
1/2 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup warm water (110° to 115°)
1 package (1/4 ounce) active dry yeast
5 to 6 cups all-purpose flour, divided
1 can (12 ounces) poppy seed filling
1-1/3 cups chopped walnuts, divided
1 teaspoon water
Icing

Steps:

  • In a saucepan, heat milk, butter, sugar and salt. Cool to lukewarm. Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm water. , In a large bowl, combine milk mixture, yeast mixture and enough flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and let rest for 5 minutes. Roll dough into a 12-in. x 18-in. rectangle. Spread with poppy seed filling and 1 cup nuts. Starting with the long side, roll up dough and pinch the edges to seal. , Place on a large greased baking sheet, seam side down. Curve slightly to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg with 1 teaspoon water; brush over top. Bake at 350° for about 30 minutes. Cool on wire rack. Glaze with confectioners' sugar icing and top with remaining nuts.

Nutrition Facts :

OLD WORLD POPPY SEED ROLL RECIPE



Old World Poppy Seed Roll Recipe image

This poppy seed roll is an Eastern Europe-inspired old world recipe. It's a soft and sweet bread with a creamy poppy seed filling.

Provided by Gail Vargas

Categories     Breads & Doughs

Time 1h50m

Yield 6

Number Of Ingredients 12

½ lb poppy seeds
¾ cup white sugar
1 tbsp melted butter
1 tsp lemon juice
½ cup hot milk
¼ oz active dry yeast
½ cup 100 degrees F/38 degrees C warm water
2 tbsp white sugar
2 cups or more if needed all-purpose flour
½ tsp salt
¼ cup butter
1 separated - white reserved egg

Steps:

  • Place poppy seeds into a food processor and process for about 1 minute or until seeds are ground.
  • Mix poppy seeds with ¾ cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread.
  • Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
  • Whisk flour with salt in a bowl; use a pastry cutter to cut ¼ cup butter into the flour mixture until the mixture resembles coarse crumbs.
  • Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
  • Turn dough out onto a floured work surface and knead for about 5 minutes or until smooth and slightly springy. If the dough is too sticky, knead in more flour, about 2 tablespoons at a time.
  • Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  • Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
  • Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
  • Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place for 1 hour or until doubled.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  • Bake in preheated oven for 30 to 40 minutes or until dark golden brown on top. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Nutrition Facts : ServingSize 6.00, Sugar 0.00

OLD WORLD POPPY SEED ROLL



Old World Poppy Seed Roll image

Categories     Egg

Number Of Ingredients 1

1 recipe 1/2 pound poppy seeds3/4 cup white sugar1 tablespoon butter, melted1 teaspoon lemon juice1/2 cup hot milk1 (.25 ounce) package active dry yeast 1/2 cup warm water (100 degrees F/38 degrees C)2 tablespoons white sugar2 cups all-purpose flour, or more if needed1/2 teaspoon salt1/4 cup butter1 egg, separated - white reserved

Steps:

  • Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.Preheat oven to 350 degrees F (175 degrees C).Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

OLD WORLD POPPY SEED ROLL



Old World Poppy Seed Roll image

Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.

Provided by Linda

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 16

Number Of Ingredients 12

½ pound poppy seeds
¾ cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
½ cup hot milk
1 (.25 ounce) package active dry yeast
½ cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
½ teaspoon salt
¼ cup butter
1 egg, separated - white reserved

Steps:

  • Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
  • Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
  • Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
  • Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
  • Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
  • Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
  • Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  • Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
  • Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
  • Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  • Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g

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Top Asked Questions

How do you make poppy seed rolls?
"The poppy seed rolls were soft and flavorful. I used a bullet-style blender with milling blade to grind the poppy seeds (in small amounts) and it did an excellent job. " — Diana Rattray 4 ounces (1/2 cup) melted unsalted butter, plus more to brush over loaves Gather the ingredients.
How do you make poppy seeds with sugar?
Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine.
How do you make homemade rolls?
There's nothing like homemade rolls to top off a meal. In a large bowl, dissolve yeast in water. Add 1 teaspoon of sugar; let stand for 5 minutes. Beat in milk, shortening, salt, egg and remaining sugar. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
How long do poppy seed rolls last?
Transfer the cooled rolls to covered containers and store them at room temperature. A poppy seed roll should last about 4 days at room temperature. To freeze the roll, wrap it in foil or plastic wrap and place it in a freezer bag. Label the bag with the name and date and freeze it for up to 2 months.

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