Poppy seed yeast rolls

    2 hours 30 min

    Yeast dough poppyseed rolls. I like using this dough recipe, I think it works very well, but you can use your own. I add a little raisins and nuts to the filling, but you don’t have to. Dry active yeast works best (not instant), otherwise the rolls will deflate too quickly.

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    Serves: 12 

    • Fro the dough
    • 50g fresh yeast or 2 (7g) sachets active dried yeast
    • 500ml lukewarm milk
    • 2 tablespoons caster sugar
    • 100g caster sugar
    • 150g margarine or butter. softened
    • 3 eggs
    • 1kg plain flour
    • 1 teaspoon salt
    • For the filling
    • 270g freshly ground poppy seeds
    • milk as needed
    • 4 tablespoons caster sugar
    • 4 tablespoons honey
    • 75g raisins
    • 4 tablespoons nuts, chopped
    • 50g butter, softened
    • 1 egg white
    • 1 egg yolk for glazing
    • 1 tablespoon water for glazing

    Prep:2hr  ›  Cook:30min  ›  Ready in:2hr30min 

    1. Dissolve yeast in warm milk and add 2 tablespoons sugar. Add about one quarter (250g) of the flour and stir till evenly mixed.
    2. Cover with cling film, place in a warm spot till it has double in volume, about 35 to 40 minutes, stir the dough a few times during this time.
    3. Add softened margarine, 100g sugar and eggs. Add the rest of the flour and salt. Knead till the dough is soft and elastic, about 7 to 8 minutes.
    4. Cover with cling film and place in a warm spot for 1 hour.
    5. While the dough is rising, make the filling. Place poppy seeds in a saucepan and soak in just enough milk to cover. Bring to a simmer, then remove from the hob and let cool for 15 to 20 minutes. Drain the milk. At this point you can pulse the seeds in a kitchen processor, or leave as is. Add sugar, honey, raisins, nuts, butter and egg whites and stir to combine.
    6. Divide the dough into three sections. Roll each section into a 25cm square. Spoon out filling leaving a 2cm edge al around. Tightly roll up in a log.
    7. Cut the log across into 3 to 4cm thick slices. Place cut side down on greased baking trays sheets and let rest for about 20 minutes. They should rise a little.
    8. Preheat the oven to 200 C / Gas 6.
    9. Beat egg yolk with 1 tablespoon water and lightly brush tops lightly. Bake in the preheated oven for 20 to 25 minutes.


    Keep the rolls in a bag or a lidded container to prevent them from drying out.

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