Poppy Seed Rolls from Yeast Dough
Tender and aromatic – you’ll want to try them right away! Poppy seed rolls are made with rich yeast dough and milk. The process is simple, though it takes some time and patience. The result will delight everyone during a cozy tea time!
Updated : 06 June, 2025
Easy
More than 1 hour.
Ingredients
Dough
1
Eggs
40 grams
Sugar
0.5 teaspoon
Salt
150 milliliters
Milk
4 grams
Dry yeast
20 grams
Butter
2 tablespoon
Vegetable oil
320 grams
Wheat flour
Filling
120 grams
Poppy seeds
80 grams
Sugar
120 milliliters
Water
25 grams
Butter
Brushing
1
Egg yolks
1 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Slightly warm the milk. Melt the butter ahead of time in the microwave or over a water bath.
Step 2
In a small bowl, mix the yeast, 1 tsp of sugar, and about half of the warm milk. The milk should be warm but not hot — otherwise, the yeast will die. Stir and leave the yeast mixture to activate for 10–12 minutes. A foamy "cap" should appear on the surface.
Step 3
In a large bowl with high sides, beat the egg with the remaining sugar and salt until smooth.
Step 4
Pour in the rest of the warm milk and mix.
Step 5
Add the activated yeast and stir lightly.
Step 6
Pour in the melted (not hot) butter and vegetable oil, and mix.
Step 7
Sift the flour into the mixture. Sifting is essential to enrich the flour with oxygen. This will make the dough airy and the baked goods fluffy. Do not add all the flour at once — you may need less than stated in the recipe. Add about 2/3 of the flour and mix the dough with a spoon.
Step 8
Gradually add the remaining flour in small portions, mixing the dough with your hands. Focus not on the amount of flour, but on the consistency of the dough.
Step 9
Knead a soft, pliable dough that barely sticks to your hands. Cover the dough and leave it in a warm place to rise for 80–90 minutes.
Step 10
While the dough is rising, prepare the poppy seed filling.
Step 11
Rinse the poppy seeds. Pour water over them and stir with a spoon.
Step 12
Drain the poppy seeds using a sieve.
Step 13
Place the poppy seeds in a saucepan, add the indicated amount of water, and bring to a boil.
Step 14
Simmer the poppy seeds over medium heat, stirring occasionally. The water should absorb into the seeds.
Step 15
Add the butter to the swollen poppy seeds, stir. Cover the saucepan and cook the mixture for about 5–7 minutes.
Step 16
Remove the pan from the stove and add sugar to the poppy seeds. Stir well. Adjust the sweetness to your taste.
Step 17
Blend the poppy seeds with an immersion blender into a thick paste.
Step 18
Let the filling cool.
Step 19
The dough has risen — its volume has increased by 2 to 2.5 times.
Step 20
Gently punch down the dough, place it on a floured surface, and roll it into a rectangular sheet.
Step 21
Spread the filling evenly over the dough.
Step 22
Roll the dough into a log.
Step 23
Cut the log into pieces. I got 12 rolls.
Step 24
Place the rolls on a parchment-lined baking sheet, leaving some space between them as they will expand during baking. Cover the rolls with a light towel and let them rise for 15–20 minutes.
Step 25
Brush the tops of the rolls with a mixture of egg yolk and milk.
Step 26
Bake the rolls in a preheated oven at 350°F (180°C) for approximately 20–25 minutes, until golden brown. Baking time and mode may vary — adjust according to your oven.
Step 27
Let the poppy seed rolls cool and serve. Enjoy!