poppy seed roll recipe

Written ByJenny Smyth Posted on
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The Best poppy seed roll recipe

I’m so excited to share my favorite poppy seed roll recipe with you all. This recipe has been passed down from my grandmother, and it’s a staple in our household for any occasion. The combination of the sweet poppy seeds and the soft, fluffy dough is just perfect.

My kids love helping me make these rolls, and they’re always a hit at family gatherings. Not only are they delicious, but they’re also relatively easy to make and can be customized with various toppings. I’ve tried different variations over the years, but this classic recipe remains my go-to.

The aroma of freshly baked rolls wafting through the house is just the best. Whether it’s a holiday feast or a quick weeknight dinner, poppy seed rolls are always a crowd-pleaser. I love that they’re versatile enough to be served as a side dish or even as a dessert.

My family requests these rolls frequently, and I’m happy to oblige. The process of kneading the dough and watching the rolls rise is so satisfying. It’s truly a labor of love that brings us all together.

I’ve experimented with different types of flour and yeast over the years, but this recipe remains my favorite due to its simplicity and consistency. The end result is always worth the effort – soft, fluffy rolls that are simply irresistible.

Poppy Seed Roll

Poppy Seed Roll

4.7 from 1053 votes

A soft, yeasted dough rolled with a sweet and nutty poppy seed filling. This classic Eastern European pastry is perfect for breakfast or dessert.

Prep Time30 mins
Cook Time35 mins
Resting Time0 mins
Total Time2 hours 5 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 cup warm milk (110°F)
1/4 cup unsalted butter, melted
2 large eggs
1/2 teaspoon salt
1/2 cup sour cream

For the Poppy Seed Filling

1 1/2 cups poppy seeds
1/2 cup milk
1/4 cup honey
1/4 cup granulated sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup raisins (optional)

For the Egg Wash

1 large egg
1 tablespoon milk

👨‍🍳Directions

1In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm milk.
2Let it stand for 5 to 10 minutes until it becomes frothy.
3In a large mixing bowl or stand mixer bowl, whisk together the flour, remaining sugar, and salt.
4Add the yeast mixture, melted butter, eggs, and sour cream to the dry ingredients.
5Mix on low speed until a dough forms, then knead on medium speed for 8 to 10 minutes until the dough is smooth and elastic.
6Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour until doubled in size.
7While the dough rises, prepare the poppy seed filling.
8In a small saucepan, combine the poppy seeds, milk, honey, and sugar.
9Cook over medium heat, stirring frequently, for 5 to 7 minutes until the mixture thickens and most of the liquid is absorbed.
10Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter melts.
11If using raisins, fold them in now.
12Let the filling cool completely to room temperature.
13Preheat your oven to 350°F (175°C).
14Line a baking sheet with parchment paper.
15On a lightly floured surface, roll the risen dough into a 12×18-inch rectangle about 1/4 inch thick.
16Spread the cooled poppy seed filling evenly over the dough, leaving a 1-inch border on all sides.
17Starting from the long edge, tightly roll the dough into a log, pinching the seam to seal.
18Place the roll seam-side down on the prepared baking sheet.
19Tuck the ends under slightly.
20In a small bowl, whisk together the egg and milk for the egg wash, then brush it over the top of the roll.
21Bake the poppy seed roll for 30 to 35 minutes, until the top is golden brown and the internal temperature reaches 190°F.
22Let it cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before slicing.

🔧Equipment

Mixing bowl
Stand mixer with dough hook
Rolling pin
Baking sheet
Parchment paper
Small saucepan
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 55mg🧂Sodium: 180mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 16g🥩Protein: 8g

📝Notes

For a deeper flavor, toast the poppy seeds in a dry pan over medium heat for 2 minutes before making the filling. The roll can be stored in an airtight container at room temperature for up to 3 days.

Watch Video Of How Poppy Seed Roll Works

These poppy seed rolls are always a good idea for any occasion – whether it’s a holiday feast or a quick weeknight dinner.

They’re perfect for family gatherings or potlucks because they’re easy to customize with various toppings and can be made ahead of time.

One of my favorite things about this recipe is how easily it stores – you can keep them at room temperature for up to 2 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Poppy Seed Roll

Q: What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe, as it provides the right balance of strength and tenderness. You can also experiment with whole wheat flour for a nuttier flavor.

Q: Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast in place of instant yeast, but keep in mind that the rising time may be longer.

Q: How do I store leftover poppy seed rolls?

You can store leftover rolls at room temperature for up to 2 days or freeze them for up to 2 months.

Q: Can I make poppy seed rolls ahead of time?

Yes, you can prepare the dough ahead of time and store it in the refrigerator overnight before shaping and baking.

Q: What if I don’t have poppy seeds?

You can substitute sesame seeds or sunflower seeds for poppy seeds if you don’t have them on hand.

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