Poppy Seed Rolls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 :

POPPY SEED ROLLS



Poppy Seed Rolls image

I've made these often for Sunday dinner, and they are delicious! There's nothing like homemade rolls to top off a meal.

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 teaspoon plus 1/4 cup sugar divided
1 cup warm milk (110° to 115°)
1/2 cup shortening
1-1/2 teaspoons salt
1 egg, beaten
3-3/4 to 4 cups all-purpose flour
Melted butter
Poppy seeds

Steps:

  • 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. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape into balls. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes. , Brush tops with butter; sprinkle with poppy seeds. Bake at 375° for 11-13 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts :

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

POLISH POPPY SEED ROLLS



Polish Poppy Seed Rolls image

A real Polish poppy seed roll is actually baked in a loaf, then sliced and served, but here I tried to do individual rolls instead, as well as tweak a few other things. So, while not 100% authentic, these were 100% amazing.

Provided by Chef John

Categories     Ingredients     Herbs and Spices Recipes     Spices Recipes     Poppy Seed Recipes

Time 3h40m

Yield 8

Number Of Ingredients 16

½ cup whole milk, warmed
2 teaspoons active dry yeast
1 ½ cups all-purpose flour, divided, or more as needed
2 large egg yolks
3 tablespoons white sugar
3 tablespoons unsalted butter, melted
½ teaspoon kosher salt
⅛ teaspoon pure vanilla extract
3 tablespoons unsalted butter
¼ cup milk
¼ cup honey
3 tablespoons white sugar
2 tablespoons water
1 ½ cups poppy seeds
3 tablespoons powdered sugar, or as needed
1 teaspoon milk, or as needed

Steps:

  • Combine warm milk, yeast, and 1/2 cup of flour for dough in the bowl of a stand mixer and whisk to combine. Let sit until a "sponge" forms, about 30 minutes.
  • Add egg yolks, sugar, melted butter, salt, and vanilla extract to the "sponge" and whisk until combined. Add remaining 1 cup flour and mix using a dough hook attachment on low speed, scraping down the bowl occasionally with a spatula, until a soft, smooth, slightly elastic dough forms, about 5 minutes. Add more flour and continue to knead if the dough seems too wet and sticky.
  • Remove dough from the bowl and knead by hand, checking consistency, about 1 minute, adding a little more flour if necessary.
  • Transfer the dough to a lightly greased bowl. Toss to coat, cover, and let rise in a warm spot until doubled in size, about 2 hours.
  • While the dough is rising, add butter, milk, honey, sugar, and water to a saucepan and place over medium-high heat; bring to a simmer. Add poppy seeds and cook, stirring, until the mixture thickens up to a spreadable texture, about 5 minutes. Turn off the heat and allow to cool to room temperature before using, 20 to 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
  • Once the dough has risen, transfer to a lightly floured surface and use your hands to roll into a log shape, about 15 inches long. Switch to a rolling pin and roll the dough out into a 10x18-inch rectangle, about 1/8-inch thick.
  • Spread cooled filling over top, leaving about 1 1/2 inches of dough exposed on the longer side that you'll be rolling towards. Brush the exposed edge of dough very lightly with water.
  • Roll up the dough and filling toward the edge you just brushed, finishing with the seam on the bottom. Seal the ends and use your hands to shape the roll as evenly as possible. If you have lots of excess dough on either end, it can be trimmed off.
  • Cut the roll into 8 even pieces and lay flat on the prepared baking sheet. If possible, tuck any seams under the dough spiral as it's placed down. Let sit for 5 minutes.
  • Bake in the center of the preheated oven until well-browned, 20 to 25 minutes. Transfer to a cooling rack and allow to cool to room temperature.
  • While rolls are cooling, combine powdered sugar and milk in a bowl for glaze. Brush warm rolls with the glaze and serve.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 46.3 g, Cholesterol 76.3 mg, Fat 21.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 7.5 g, Sodium 139.5 mg, Sugar 25.4 g

LEMON-POPPY SEED ROLLS



Lemon-Poppy Seed Rolls image

This recipe takes iced cinnamon rolls and gives them a fresh twist by replacing the cinnamon and sugar swirl with canned poppy seed filling and fresh lemon. Canned poppy seed filling can be found in the baking aisle and is a thick mixture of sweet syrup and crunchy poppy seeds. It's great in this recipe because there is no need to add any additional sugar to the filling.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 12 lemon-poppy seed rolls

Number Of Ingredients 16

1 cup whole milk
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 3/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 teaspoon salt
4 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and the baking dish
2 large egg yolks
1 teaspoon pure vanilla extract
1/2 cup canned poppy seed filling
6 tablespoons unsalted butter, at room temperature
2 teaspoons finely grated lemon zest, plus 1 teaspoon fresh lemon juice
Pinch of salt
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1/3 cup confectioners' sugar
2 teaspoons fresh lemon juice

Steps:

  • Make the dough: Heat the milk in a medium saucepan over low heat until warm but not hot, about 100˚ F. Remove from the heat and sprinkle in the yeast. Let stand until foamy, about 5 minutes.
  • Whisk the flour, granulated sugar and salt in a large bowl and make a well in the center. Whisk the melted butter, egg yolks and vanilla into the milk-yeast mixture, then pour into the well and stir with a wooden spoon until the mixture comes together into a wet shaggy dough. Turn out onto a floured surface and knead, dusting with flour as needed, until the dough comes together into a loose, slightly sticky ball, 2 to 3 minutes.
  • Transfer the dough to a buttered bowl, turning to coat. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, 1 hour 15 minutes to 1 1/2 hours.
  • Meanwhile, make the filling: Mash the poppy seed filling with the butter, lemon zest, lemon juice and salt in a small bowl with a fork until combined; set aside.
  • Turn out the dough onto a lightly floured surface; pat and roll out into a 10-by-18-inch rectangle. Spread the filling over the dough, leaving a 1-inch border on one long side. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
  • Butter a 9-by-13-inch baking dish. Slice the dough log into 12 pieces with a sharp knife and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
  • Preheat the oven to 350˚ F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 20 minutes. Meanwhile, make the icing: Mix the cream cheese and butter in a large bowl with a rubber spatula. Add the confectioners' sugar and lemon juice and mix until smooth. Spread on the warm rolls.

UKRAINIAN CHRISTMAS POPPY SEED ROLL MAKOVYI KNYSH



Ukrainian Christmas Poppy Seed Roll Makovyi Knysh image

This is a delightful sweet dough. So good with only one egg. Do try this filling it is one of the best. Be careful as you are tasting it for sweetness you may just eat all of the filling.

Provided by Olha7397

Categories     Breads

Time 1h15m

Yield 2 rolls

Number Of Ingredients 19

1/2 cup warm water
1 teaspoon sugar
1 tablespoon dry yeast
3 2/3 cups all-purpose flour or 3 2/3 cups unbleached flour
1/2 cup sugar
6 tablespoons soft butter
1 beaten egg
1 grated lemon, rind of
2/3 cup warm milk
2 1/3 cups ground poppy seeds
1 cup milk or 1 cup light cream, boiling hot
6 tablespoons butter
2/3 cup sugar
honey (optional)
1/2 teaspoon almond flavoring (or vanilla)
3/4 cup golden raisin (or finely chopped up prunes)
2/3 cup chopped almonds (or pecans or walnuts)
1 egg
1/3 cup breadcrumbs

Steps:

  • THE DAY BEFORE: Scald with boiling water 2 1/3 cups poppies and drain off the water. I do this about 3 times. I put poppy seeds in a bowl, scald with hot water and wait until the poppies have settled and then pour off the water.
  • Let stand for 1 hour in hot water. Drain poppies through a cheesecloth covered net sieve. Let them dry preferably overnight. This way they smell fresh and not dusty.
  • Grind in a coffee grinder, or through finest blade of food chopper or if you are lucky to have a poppy seed grinder. I use a large stone Mortar and Pestle.
  • FOR THE DOUGH: DISSOLVE: 1/2 cup of warm water, 1 teaspoon sugar, 1 package yeast (1 Tablespoon).
  • Sift the flour in a large bowl, Make a well in the middle of the flour and add the dissolved yeast. Add around the yeast, the sugar, butter, egg, lemon peel and milk.
  • MIX and KNEAD for about 10 minutes and little more flour if necessary. This is a soft dough. Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
  • Punch down and divide into TWO parts. Roll each into rectangle. Spread with Poppy Seed Filling. Roll up each rectangle like a jelly roll. Pinch seams to make edges secure. Place on greased baking sheet. Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream. (I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
  • BAKE: preheated oven 350 degree F. for about 45 to 50 minutes or until done. They should be a nice dark brown colour.
  • FOR THE POPPY SEEDS: Stir HOT milk into GROUND poppy seeds, add the rest of the ingredients in the order listed. Stir until cool. Sometimes I like it sweeter so then I add liquid honey to taste. I also might add some ground prunes to the mixture. You may cook it for a 5 minutes on top of the stove if you wish but it is not necessary.
  • Sometimes I buy ground poppies (NOT in a can) from the German deli. I still give them a good scalding several times to remove the bitterness and dust from the poppies. This is a delightful sweet dough. So good with only one egg. Do try this filling it is one of the best.
  • Olga's recipe.

EASY SOFT POPPY SEED KNOT ROLLS



Easy Soft Poppy Seed Knot Rolls image

These rolls are an absolute favourite of mine. When I was a child, I remember sitting in a very nice pub in Kent with my grandmother, stuffing one slathered in butter into my mouth, and proudly announcing that I was going to live on them for the rest of my life. I started making them using the white dough I make in my bread machine, but adapted this recipe to make them in the food processor (or by hand). You can absolutely make these rolls by hand, although having a food processor does speed up the process (and in recovery from tennis elbow, I've found the food processor has really helped!). I think sometimes its the prove time that puts people off, and makes them think that making bread is inaccessible; but that actual hands-on time with these isn't really that long. Ideally, the water temperature in this recipe should be about 40℃. Boil some water about 15 mins before you want to make the recipe, then pour the right amount into a heatproof measuring jug or mug. If you have a thermometer, you can use this to keep an eye on the temperature. If you don't, test it by touch after it's cooled a bit. It shouldn't be boiling hot, but hand-hot - about the temperature of a hot bath. You need to glaze the rolls in order for the poppy seeds to stick (and to give them a nice crust), and I've added both egg and milk as an option to brush the rolls with before you bake them. An egg will give a nice golden finish, but sometimes I feel I don't want to "waste" an egg, so milk will do just as well (although perhaps not quite so golden) - this is what I've used in my photos here.

Provided by scrumbelicious

Time 45m

Yield Makes 12 rolls

Number Of Ingredients 0

Steps:

  • If you're using a food processor, put the dough blade into it, then add the flour. Add the salt on one side, and the yeast on the other side. Avoid putting the yeast directly on top of the salt, as it may start to deactivate it. Give everything a quick whizz to ensure everything is well distributed. If you're doing it by hand, follow the same instructions as above, and mix the dry ingredients together with your wooden spoon.
  • Now add the oil and warm water. If using a food processor, use the pulse button if you have one to bring everything together, then use the lowest speed to mix the dough together a bit more thoroughly. You might have to put your hand on top of your machine if it starts to jump about on your kitchen counter! If you're mixing by hand, bring things together with a wooden spoon, then use your hands (ensuring they are clean) to work the dough in the bowl, folding and turning it to make sure that all the ingredients are picked up. Eventually, you'll end up with a blob of dough. It may be slightly sticky, but that's fine.
  • Lightly dust your worktop with flour, then turn the dough out onto the surface. Knead it, using the heel and palm of your hands, pushing the dough away from you, and turning and folding it. Add a little more flour if it sticks. Do this for as long as you can - ideally between 8-10 minutes. The more you work the dough, the more the gluten strands in the dough will start to develop.
  • Wipe a medium sized bowl with some oil, then put your ball of dough into the bowl. Cover it with a damp tea towel, and put it somewhere dark (and warm-ish, if you can) - a cupboard is fine. Leave your lovely dough to prove until it's doubled in size. This will probably take about two hours, but working it 15 mins or so either side won't be a disaster.
  • Get a couple of baking sheets or oven trays, line them with baking parchment, and give them a quick wipe with some more olive oil. Now that your dough has done its first prove, turn it out again on to a lightly floured surface, and knock it back. This basically means kneading it again (some people like to "punch" it!) to knock the air out of it.
  • Divide the dough into 12 blobs - you might find it helpful to use some scales here (they will probably need to weigh around 80g each, although this may vary a bit). Roll each blob into a long-ish "sausage", about 20 cm long. Take each sausage of dough, tie it into a knot (everyone has their own style!), and place them on the tray, leaving a few cm between each one. As they prove again, they will expand; having them touch each other when cooking is fine (and it's quite nice to tear them apart and have little soft edges), but you don't want them touching for the second prove as they'll be too squashed together).
  • Cover the knots with a damp tea towel again, or a piece of cling film. If using film, I sometimes use clothes pegs around the edges of the tray to help hold it in place. Put them back in the cupboard, and let them prove again for another hour or so. Again, if you leave them for a bit longer, it's not a disaster. Start heating your oven to 190℃ / 170℃ fan about 15 mins before you intend to bake them.
  • Once they've done their second prove, your knots will now be looking nice and fat. Carefully remove the cling film (it might stick a little), then brush them either with beaten egg, or with a little milk. Sprinkle them with a generous dusting of poppy seeds.
  • Bake them for 20-25 minutes, until looking golden on the top and hollow sounding if tapped on the bottom. If you know (or think) your oven runs a little hot, make sure you check them at about 20 minutes. Let them cool on the tray, and serve warm with lots of lovely good quality butter!

POPPY SEED DINNER ROLLS



Poppy Seed Dinner Rolls image

From Bon Appetit. These are beautiful and very rich - the inside is almost like a croissant. Yummy! Prep time includes rising time and overnight refrigeration.

Provided by LA286570

Categories     Yeast Breads

Time P1DT2h25m

Yield 24 serving(s)

Number Of Ingredients 13

1 cup warm water (105 F to 115 F)
2 (1/4 ounce) envelopes dry yeast
1/4 teaspoon sugar, plus
1/3 cup sugar
2/3 cup whole milk, room temperature
1 large egg
2 1/2 teaspoons salt
1/4 cup unsalted butter, melted, cooled
5 1/3 cups all-purpose flour
1 cup unsalted butter, chilled and cut into thin slices
1 egg, beaten with
1 tablespoon cold water (glaze)
poppy seed

Steps:

  • Place warm water in large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes.
  • Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky, about 5 minutes.
  • Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be prepared 2 days ahead. Keep refrigerated.).
  • Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place 1 dough portion on work surface; cover and chill remaining dough. Roll out 1 dough portion on floured surface to 13x11-inch rectangle (about 1/8 inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces.
  • Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes.
  • Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature. (Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.).

Nutrition Facts : Calories 208.7, Fat 10.5, SaturatedFat 6.4, Cholesterol 43.7, Sodium 253.2, Carbohydrate 24.6, Fiber 0.9, Sugar 3.3, Protein 3.9

More about "poppy seed rolls recipes"

POLISH POPPY SEED ROLL (MAKOWIEC) RECIPE - THE …
polish-poppy-seed-roll-makowiec-recipe-the image
2008-01-25 The traditional recipe calls for poppy seeds ground from scratch. There are manual poppy and grain seed mills that will do the trick, but …
From thespruceeats.com
4.1/5 (91)
Total Time 3 hrs
Cuisine Eastern European, Polish, American
Calories 685 per serving


QUICK POPPY SEED ROLLS (VIDEO) - MOMSDISH
quick-poppy-seed-rolls-video-momsdish image
2020-03-27 Dust your counter with flour and roll out the dough with a rolling pin to very thin rectangle. Brush it with whisked egg, this makes poppy seed stick to the dough. Spread even thin layer of poppy seeds. Roll up the shorter side, …
From momsdish.com


POPPY SEED ROLL - JO COOKS
poppy-seed-roll-jo-cooks image
2022-04-12 Pinch the edges and tuck the ends under the roll to seal the filling inside. Place the roll on the prepared baking sheet and rise for another 30 minutes to 1 hour or until doubled in size. Bake the roll: Preheat the oven to …
From jocooks.com


POPPY SEED YEAST ROLLS (VEGAN, GLUTEN-FREE) - ELAVEGAN …
poppy-seed-yeast-rolls-vegan-gluten-free-elavegan image
2021-06-06 Preheat the oven to 356 °F / 180 °C and grease a baking pan with vegan butter. Then, place the dough on a lightly floured piece of parchment paper (or silicone mat) and roll into a rectangle (around 1 cm thick). Carefully spread …
From elavegan.com


TOP EASTERN EUROPEAN POPPY SEED RECIPES - THE …
top-eastern-european-poppy-seed-recipes-the image
2021-04-08 Poppy seed roll is an indispensable dessert for the holidays, especially Christmas and Easter. Many Eastern Europeans grow the variety of poppy known as Papaver somniferum in their organic gardens (no pesticides …
From thespruceeats.com


POPPYSEED ROLLS - DELICIOUSLY SOFT "HOMEMADE" …
poppyseed-rolls-deliciously-soft-homemade image
Preheat oven to 350 degrees F. Mix an egg white with 1-2 teaspoons of water to make an egg wash. Brush the tops of the risen rolls with egg wash, and sprinkle them with poppy seeds. Bake for 10 minutes and turn the pan 180 degrees. …
From anaffairfromtheheart.com


MAKOWIEC POLISH POPPY SEED ROLL
makowiec-polish-poppy-seed-roll image
2017-10-10 Instructions. Cover the poppy seeds in boiling water and let sit for a few hours or overnight. Heat the milk to 110 F (43 C), pour into a large bowl. Stir in the sugar and the yeast, let sit for 5 minutes. Stir in the flour, salt, egg yolk, …
From polishhousewife.com


POPPY SEED ROLLS RECIPE | EAT SMARTER USA
poppy-seed-rolls-recipe-eat-smarter-usa image
1. Cook the poppy seeds in a pan together with the butter, sugar and milk. Remove from heat and let cool. Add the egg, flour, salt and water in a bowl, and knead to a smooth, firm dough. 2. Roll out the dough thinly with rolling pin on …
From eatsmarter.com


POLISH POPPY SEED ROLL {MAKOWIEC} - FAMILY TABLE …
polish-poppy-seed-roll-makowiec-family-table image
2018-11-01 Scramble the egg and water together to create egg wash. Gently brush egg wash all over the top of the rolls with a pastry brush.**Careful not to pierce the bread or the filling may come out as it bakes. Preheat oven to 350 …
From familytabletreasures.com


EASY POPPY SEED ROLL RECIPE - VALYA'S TASTE OF HOME
easy-poppy-seed-roll-recipe-valyas-taste-of-home image
2019-08-09 When proofing is complete, transfer the poppy seed rolls into the second oven for baking. Before baking, beat an egg in a small bowl and brush each roll with the egg wash. Then sprinkle them with dry poppy seeds or …
From valyastasteofhome.com


CROATIAN COOKING: MAKOVNJAčA - POPPY SEED ROLL
croatian-cooking-makovnjača-poppy-seed-roll image
2020-04-13 Mix it well. Spread out the poppyseed filling evenly onto the rolled out dough, and then roll the dough into a loaf, starting from the wider side (refer to the step-by-step photos) Brush the roll with melted butter and place to a …
From chasingthedonkey.com


MOM’S POPPY SEED ROLL (ROULETTE) RECIPE
moms-poppy-seed-roll-roulette image
2012-12-30 How to make Russian Poppy Seed Roll (Roulette): 1. Heat 1 1/3 cups milk in the microwave until it’s luke-warm. Pour milk in a large mixing bowl (preferably the bowl from your KitchenAid mixer ). Add 1 tbsp yeast, 2 Tbsp …
From natashaskitchen.com


POPPY SEED ROLLS | RECIPES | DELIA ONLINE
2015-11-09 Method. Begin by measuring the flour; salt and yeast into a bowl, using a spatula mix everything together thoroughly. Make a well in the centre of the mixture, then add the water. Now mix to a dough, starting off with the spatula and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits.
From deliaonline.com
Cuisine General
Servings 12


POPPY SEED ROLL - SLAVIC RECIPE FROM VERA | CHEZVERA.COM
Preheat the oven to 180 degrees, line a baking sheet with baking paper. Roll out the first piece of dough into a thin pancake (about 25×30 cm), spread evenly with half of the poppy seed filling and wrap it up. There is no need to cover the edges. Carefully transfer the first roll to a baking sheet and prepare the other in the same way.
From chezvera.com


LEMON POPPY SEED ROLLS | LIFEMADESIMPLEBAKES
2021-03-24 In a large bowl or the bowl of a stand mixer, combine the flour, yeast and salt. In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, water and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute 30 seconds on HIGH in my microwave).
From lifemadesimplebakes.com


LEMON POPPY SEED SWEET ROLLS RECIPE | KITCHN
2021-05-08 Add the lemon zest, lemon juice, and 1 tablespoon poppy seeds, and beat until smooth, about 10 seconds. When the rolls are ready, place the pan on a wire rack. Immediately spread half the glaze on the rolls. Let cool for 10 minutes, then spread the remaining glaze on the rolls. Serve warm.
From thekitchn.com


RECIPE: POPPY SEED ROLL STEP BY STEP WITH PICTURES | HANDY.RECIPES
How to cook poppy seed roll step by step with photos. Melt butter and mix with warm milk. Add sugar, salt and vanilla. Allow it to melt for about 10 minutes. Meanwhile we add some yeast and a teaspoon of sugar and water. Let it rise (5-10 minutes). in a warm place) While the yeast is working and the sugar is dissolving mix the sour cream with ...
From handy.recipes


KAISER ROLLS | KING ARTHUR BAKING
Towards the end of the rising time, preheat the oven to 425°F. Turn the rolls cut-side up. Dip their tops in milk, and coat with poppy or sesame seeds. Bake the rolls for 15 to 17 minutes, or until they're golden brown and feel light to the touch. Remove them from the oven, and cool on a rack.
From kingarthurbaking.com


POPPY SEED ROLL RECIPE (ONLY THREE INGREDIENTS) - DELISHABLY
Spread the poppy seed paste evenly over the whole surface, leaving about 1/4 in. (1/2 cm) empty along the long edge furthest away from you. Separate one egg yolk from the white. Whip up the yolk in a bowl with a fork. Then paint egg yolk thinly along the 1/4 in. (1/2 cm) empty long edge of the seeded pastry furthest away from you.
From delishably.com


QUICK & EASY POPPY SEED ROLL - ALYONA’S COOKING
2021-08-06 How to make easy poppy seed rolls: Microwave milk until warm (around 1 minute.) Pour into the bowl of a stand mixer and stir in the sugar and yeast. Whisk in the eggs, salt, and melted butter then add the flour and knead for 7 minutes. Cover and allow the dough to rise in a warm place until doubled (15 minutes.)
From alyonascooking.com


OMA'S POPPY SEED ROLL ~ MOHNROLLE - JUST LIKE OMA
Make the poppy seed filling by mixing together the poppy seeds, sugar, butter, lemon juice, lemon zest, and flour in a small saucepan. Add milk and stir. Bring to simmer and simmer for about ½ hour until thickened, stirring occasionally. Let cool before using. When the dough cycle is finished, remove the dough.
From quick-german-recipes.com


SOLO FOODS | POPPY ROLL
To make this poppy seed roll recipe, combine 1 cup flour, sugar, yeast, and salt in large bowl, and stir until blended. Place sour cream, water and butter in small saucepan. Cook over low heat until very warm (120-130° F). Add to dry ingredients gradually and beat with electric mixer at low speed until blended.
From solofoods.com


POLISH POPPYSEED ROLLS RECIPE – DISH DITTY
Step 2. Make the dough, let it riise. Then punch the dough down after it has doubled. Separate (pull or cut) into nine equal portions. Keep the portions of dough waiting to be rolled covered with a damp towel. Step 3. Form one of the portions into a ball (about the size of a softball). Roll out the ball on a floured board into an 18 inch round ...
From dish-ditty.com


POPPY SEED SPIRAL ROLLS | BLUE FLAME KITCHEN
2020-11-09 Combine well drained poppy seeds with honey, orange peel and vanilla; fold in the egg whites. Set poppy seed filling aside. Punch down and allow to double in volume, about 30 minutes. Grease two 9x13 inch baking pans and line with parchment paper. Divide dough in half. Roll half the dough into a 12x18 inch rectangle.
From atcoblueflamekitchen.com


POLISH POPPY SEED ROLL (MAKOWIEC) | POLONIST
2022-03-01 For Yeast Dough. Place one stick of butter, 1/2 cup of milk and 1/2 cup of sugar in a saucepan. Warm it up (on a low heat) until butter melts. Set the saucepan aside to cool down, roughly to 104°F/40°C - you can check with your finger, it should be slightly warm. Separate egg whites from yolks, leave egg whites aside.
From polonist.com


POPPY SEED CINNAMON ROLL RECIPE & VIDEO TUTORIAL
Melt the butter in a pan and cook the poppy seeds over a medium-low heat for 2 minutes with stirring. Remove from the heat and add the remaining filling ingredients. Mix well then put to one side to cool. Once the dough has risen turn it out onto a surface, knock it back and knead gently for 2-3 minutes. Roll the dough out to 14in x 10in.
From poppyseeds.co


POTICA (POVITICA) POPPY SEED ROLL - BALKAN LUNCH BOX
2021-02-02 Make the dough. Activate the baker’s yeast, and add it to flour together with oil and baking powder. Add water and knead until you get a soft ball of dough and let rise for at least an hour. 2. Make the filling. Boil milk and add sugar, vanilla …
From balkanlunchbox.com


CROATIAN POPPY SEED ROLLS - GEMMA’S BIGGER BOLDER BAKING
2021-12-24 Make the Dough. In a bowl of a stand mixer, or just a bowl, place the flour, sugar, butter, egg yolk and salt. In a small jug dissolve the yeast in the warm milk and pour into the other ingredients. Mix until a shaggy dough forms, then continue kneading until the dough becomes bouncy and slightly tacky.
From biggerbolderbaking.com


POLISH POPPYSEED ROLL - INGREDIENTS FOR A FABULOUS LIFE
1. Heat milk to 110 degrees F (use candy thermometer) and pour into a large bowl. 2. Stir in the sugar, and yeast and let sit for 5 minutes. 3. Add the flour, salt, egg yolks, butter and vanilla to the milk mixture. Stirring and then hand-kneading the flour into a rough dough. 4.
From ingredientsforafabulouslife.com


UKRAINIAN POPPY SEED ROLL - FLOURING KITCHEN
2020-10-20 Leave overnight (ideally) or for at least 1 hour. Step 2: Combine poppy seeds, sugar, salt, and milk in a medium saucepan. Heat on low heat until mixture thickens. Step 3: Add cold butter, almond extract, vanilla extract, grated orange zest, chopped raisins, almonds, and breadcrumbs. Stir until smooth.
From flouringkitchen.com


POPPY SEED ROLL WITH CREAM CHEESE (VIDEO) - VALENTINA'S CORNER
2018-02-16 Cover bowl with plastic wrap then a towel and allow to rise at room temp for 1 1/2 hours. Meanwhile, beat cream cheese and 1/3 cup sugar; set aside. Lightly dust surface with flour. Transfer dough onto surface and divide into four parts. Gently roll out the dough into a rectangle about 8/9” x 12/13” in size.
From valentinascorner.com


POPPY SEED ROLL RECIPE – CZECH MAKOVý ZáVIN - COOK LIKE CZECHS
2021-05-07 STEP 1: Put the ground poppy seeds in a saucepan, pour in the milk. Bring to the boil, turn down the heat to a minimum and cook for 10 minutes while stirring (photo 1). STEP 2: Remove from the stove, stir in the sugar, jam, and raisins (photo 2+3). Transfer to a bowl, let it cool completely.
From cooklikeczechs.com


HAM ROLLS POPPY SEED - RECIPES | COOKS.COM
Bake 20 minutes at 300 degrees. These freeze well. Ingredients: 8 (cheese .. ham .. mustard .. onion .. rolls .. sauce ...) 3. POPPY SEED HAM AND CHEESE ROLLS. Mix butter, mustard and Worcestershire ... insides of all rolls (both sides). Alternate layers of ham and cheese. Wrap individually in ... to thaw before baking.
From cooks.com


POPPY SEED DINNER ROLLS RECIPE - FOOD NEWS
Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Step 2 In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls.
From foodnewsnews.com


POPPY SEED ROLLS ONLINE ORDER - THERESCIPES.INFO
Poppy Seed Filled Kolachi Roll - Butter Maid Bakery top buttermaidbakery.com. Poppy Seed Filled Kolachi Roll $28.00 $23.49 Poppy seed kolachi is a wildly popular Eastern European delicacy, a treat most find irresistible, especially paired with a great cup of coffee. Poppy seeds are found whole sprinkled on breads, rolls and cookies, but to release their true flavor Mom …
From therecipes.info


QUICK & EASY POPPY SEED ROLLS - EAZY PEAZY DESSERTS
Add the sugar and mix until sugar is completely dissolved, keeping the heat on low to medium. Add vanilla and set aside. Pre heat the oven at 375 F. Remove the logs from the freezer and immediately cut into slices. Place the slices in the cookie sheet (poppy filling up) and brush with the sugar syrup.
From eazypeazydesserts.com


EASY POPPYSEED ROLLS - RECIPES | COOKS.COM
4. POPPY SEED ROLL. Roll out on counter the hot ... out mix. Spread poppy seed mixture on top of butter. ... brown. Bake at 325°F for 25 minutes or until done. Ingredients: 4 (sugar ...) 5. POPPY SEED ROLLS. Mix butter, sugar, poppy seeds, cinnamon and cream cheese ... mixture on each roll and roll up into crescent ... until golden brown.
From cooks.com


EASY POPPY SEED ROLL RECIPE - CHEFJAR
How to Make Poppy Seed Rolls. In a large bowl combine milk with yeast and allow to stand for 10 minutes. Add the yogurt, sugar, salt, egg and melted butter, and mix well. Gradually add the flour and mix until the dough forms. Transfer on a lightly floured surface and knead for 3-5 minutes or until smooth and not sticky.
From chefjar.com


HORMEL | RECIPES
1. Heat oven to 375°F. Lightly spray 13x9 inch baking dish with non-stick cooking spray. 2. In small bowl, combine butter, mustard, poppy seeds, Worcestershire, and onion. 3. Slice sheet of dinner rolls in half horizontally. Place bottom half of rolls in prepared baking dish. 4.
From hormel.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #healthy     #breads     #oven     #rolls-biscuits     #dietary     #low-sodium     #yeast     #low-in-something     #equipment     #number-of-servings     #4-hours-or-less

Related Search