LEMON-POPPY SEED ROLLS
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
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.
OLD WORLD POPPY SEED ROLL
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
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
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
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
THREE SEED ROLLS
Make and share this Three Seed Rolls recipe from Food.com.
Provided by COLauren
Categories Yeast Breads
Time 2h35m
Yield 18 rolls, 18 serving(s)
Number Of Ingredients 14
Steps:
- In the bowl of an electric mixer combine the lukewarm water, yeast and honey. Using the dough hook on low speed, stir the ingredients together.
- In a separate bowl sift together 1 cup of all purpose flour, the wheat and semolina flours and the salt. Add the flour to the yeast mixture and then add the hot water. Stir the dough on low speed until the dough comes together to form a ball.
- Knead the dough 5-10 minutes by hand or 3-4 minutes on low speed with the mixer. The dough should be well formed and just hold its shape or spread very slowly.
- Place the dough in an oiled bowl and cover with a slightly dampened cloth. Let the dough rise in a warm place for 1 hour.
- Knead the dough briefly and separate into 18 small balls. Roll into round rolls and place on a greased baking sheet. Cover the dough with a cloth and allow to rise for another hour or until doubled in bulk. Preheat the oven to 400 degrees F.
- Combine all seeds and salt in a small bowl. Beat together egg and 1 tbsp water. Brush the tops of the rolls with the egg wash and sprinkle with the seed mixture.
- Place in the preheated oven and bake for 15 minutes, then lower the heat to 350 degrees and bake for another 15-20 minutes. Cool on racks.
Nutrition Facts : Calories 154.4, Fat 1.1, SaturatedFat 0.2, Cholesterol 11.8, Sodium 232.4, Carbohydrate 31.6, Fiber 3.3, Sugar 2.1, Protein 5.7
More about "three seed rolls recipes"
SOFT WHOLE WHEAT DINNER ROLLS WITH SEED …
From tarateaspoon.com
4.8/5 (14)Total Time 2 hrs 45 minsCategory Side DishCalories 1004 per serving
- Combine all seeds; set aside. In a mixing bowl dissolve yeast in warm water. Add sugar, salt, shortening, eggs and whole-wheat flour. Beat until smooth. Stir in all-purpose flour to form a soft dough; add the extra ½ cup if dough is very sticky.
- Mix until dough is smooth and elastic, about 5 min; or knead by hand 6 to 8 min. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hr.
- Heat oven to 375F°. Turn dough onto a lightly floured surface and divide into four pieces. Divide each piece into 12 and roll into balls. Place ½ inch apart in greased baking pans. Cover and let rise until doubled, about 25 min. Brush with egg wash (a extra egg and 1 tbsp water whisked together) and sprinkle with seed mixture. Bake until golden brown, 11 to 15 min.
- Rolls can be made ahead, up to a day, and left in pans. Before serving, cover with foil and warm in oven
5 SEED BREAD ROLLS - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
4.1/5 Estimated Reading Time 5 mins
- Cover the bowl with cling film or a loosely fitted lid and leave out on the counter. If the ambient temperature is warm then transfer the mixture to the fridge before bed. We are in autumn here and I just left it out on the counter overnight.
BEST LOW-CARB 3 SEED BREAD (COPYCAT …
From ditchthecarbs.com
4/5 (175)Calories 107 per serving
- Place in a loaf tin and bake at 180C/350F for 35-45 minutes. Ensure it is golden on the outside and cooked in the centre. Cooking times may vary with each oven.
MULTIGRAIN ROLLS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CLASSIC DINNER ROLLS - JO COOKS
From jocooks.com
EASY SESAME BREAD ROLLS - CULINARY GINGER
From culinaryginger.com
POPPY SEED ROLL RECIPE (ONLY THREE INGREDIENTS)
MAIN HOME - THREE SEEDS ORGANIZATION
From threeseeds.org
HOW TO MAKE QUICK CINNAMON ROLL BITES WITH JUST A FEW …
From insider.com
GLUTEN FREE POPPY SEED ROLLS - THE LOOPY WHISK
From theloopywhisk.com
BEST PUMPKIN SEED ROLLS RECIPE - HOW TO MAKE PUMPKIN SEED ROLLS
From 177milkstreet.com
LEMON POPPY SEED SWEET ROLLS RECIPE | KITCHN
From thekitchn.com
QUICK & EASY POPPY SEED ROLL - ALYONA’S COOKING
From alyonascooking.com
SESAME SEED DINNER ROLLS RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
"THREE SISTERS" WILD RICE SALAD | THE WHOLE GRAINS COUNCIL
From wholegrainscouncil.org
NATIVE RECIPE: THREE SISTERS SALAD - SMITHSONIAN FOLKLIFE FESTIVAL
From festival.si.edu
THREE-SEED ROLLS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THREE-SEED BREAD ROLLS, CAMPFIRE COOKING | CAMPING …
From koa.com
THREE SISTERS VEGETABLE SEEDS - GROW CORN, BEANS & SQUASH - PARK …
From parkseed.com
3 INGREDIENT HONEY BREAD ROLLS (NO YEAST, EGGS, BUTTER OR OIL)
From kirbiecravings.com
3 DESI INDIAN RECIPES FOR WEIGHT LOSS | THE TIMES OF INDIA
From timesofindia.indiatimes.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 »
You'll also love