Poppy seed rolls recipe
Poppy Seed Rolls recipe
This article was published by: MatthewShare this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.
Recipe intro
Looking for a delightful treat to satisfy your sweet tooth? Look no further than this irresistible Poppy Seed Rolls recipe. These soft and fluffy rolls are filled with a luscious poppy seed filling, creating a perfect balance of flavors and textures. Whether enjoyed as a breakfast pastry or a delectable dessert, these rolls are sure to impress your family and friends. With simple ingredients and easy-to-follow steps, you'll be able to whip up a batch of these heavenly treats in no time!Keywords: poppy seed rolls, recipe, sweet, fluffy, luscious.
Poppy seed rolls recipe details
Ingredients
475 ml | warm water |
2 tbsp | active dry yeast |
100 g | light brown sugar |
4 tbsp | dry milk powder, or replace half the water with an equivalent amount of full cream milk. |
1 tbsp | salt |
4 tbsp | poppy seeds |
300 g | plain flour |
400 g | whole wheat flour |
Instructions
I have used the option to make 24 dinner-size rolls. You can also make 48 mini rolls by halving the portion lengths. It will also provide 2 one-pound, 450-500 g loaves if wished. Baking times will vary according to use.Pour the water into a large bowl. Sprinkle the yeast over the top and whisk it lightly. Add the sugar and about 100 g of plain flour. Allow to rest for about 10 minutes.
In a medium bowl, mix together milk powder, salt and poppy seeds and about 125 g of the wholemeal flour and add it to the yeast mixture. Stir well until combined. Add the remaining flour, about 50 g of each at a time, stirring well after each addition, until the dough pulls away from the sides of the bowl.
Turn out onto a lightly floured surface and knead for several minutes, adding more flour as required until the dough is smooth and pliable. Form into a ball and transfer to an oiled bowl. Turn the dough 2 or 3 times, cover with a damp tea towel and leave to rise for 1½-2 hours, or until doubled in size.
Knock back the dough and turn out to a lightly floured surface. Divide the dough equally and roll each portion to a 24-inch, 60 cm long rope. Cut each rope into 12, 2-inch, 5 cm lengths (24, 1-inch lengths for mini rolls). If making loaves, form the two portions to fit 1-pound, greased loaf tins.
Roll the dough pieces into balls and place them on lightly greased baking trays, about 3-inches, 7-8 cm apart for the larger rolls and 2-inches, 5 cm apart for the smaller ones. Spray the rolls (loaves) with cold water and allow to rise in a warm place for about 30 minutes, or until risen and expanded.
Preheat the oven to Gas Mark 6, 200ºC, 400ºF.
Bake the smaller rolls for 15-20 minutes, the larger rolls for 25-30 minutes and the loaves for 35-40 minutes.
Tap the bottoms to ensure that a hollow sound is produced when tapped. Remove from trays (tins) and allow to cool on wire racks.
Preparation time:
ca. 20 min
Resting time:
ca. 3 hrs
Grade of difficulty:
easy
Calories per portion:
n/a
Share this content!
As seen in:
Reference: Poppy seed rolls recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 35 times, 1 visit(s) today