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Poppy Seed Rolls

Poppy Seed Rolls

  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    16 h 40 m
Katherine Foster

Katherine Foster

A sweet roll with a creamy poppy seed filling.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Place the poppy seeds in a bowl and cover with boiling water. Let soak for 1 hour.
  2. Stir together milk, sugar, shortening, and salt. Stir until shortening melts. Cool mixture to lukewarm. Mix yeast with 2 cups flour; mix into milk mixture. Stir in eggs. Work in enough of the remaining flour to make a moderately stiff dough. Turn dough out onto a lightly floured surface, and knead until smooth. Place in a well oiled bowl, and turn to coat the surface. Cover, and let rise until doubled in size.
  3. Drain poppy seeds well, and put through the finest blade of a grinder 3 times. Cream butter or margarine and honey. Add cream, and stir in poppy seeds, nuts, raisins and grated peel. Add more cream if necessary to spread thinly over dough.
  4. Deflate dough, and divide in half. Roll each half to a 12 x 8 inch rectangle. Spread with poppy seed filling. Roll up, jelly-roll fashion, from long edge. Slice each into 12 pieces, and place cut side down in greased 9 inch round cake pans. Let rise until doubled in bulk.
  5. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.
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Reviews

KEG18
14

KEG18

2/26/2006

i used my bread maker to make the dough, and used a can of poppy seed filling, to which i added some walnuts, orange peel, and some cream. i agree, the filling ingredients look wrong - i think the best bet would be to add cream until you get a good spreading consistency (which is what i did with the canned filling) but i'm afraid not enough people read the comments before making the recipe. i think the 16 hours 40 minutes might include time for the dough to rise - i read another recipe, and they recommended letting the dough rise in the refrigerator overnight, which could explain the long time.

KARIN148
11

KARIN148

10/6/2004

The dough is wonderful. The filling, I am sure has the wrong measurments. 2 cups of cream is way to much. Its too watery. Also it says it takes 16 hours and 40 minutes to make? what?? I think there are some typing errors, in this recipe.

ILIANITA
4

ILIANITA

2/7/2003

wonderfull! except, i substituted nus for raisins.

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