Poppy seed rolls recipe

Poppy Seed Rolls recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Poppy seed rolls recipe, recipe Rating: 4.5
Number of votes:102 

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