POPPY SEED ROLLS RECIPE | ALLRECIPES
A sweet roll with a creamy poppy seed filling.
Provided by Katherine Foster
Categories Bread Yeast Bread Recipes
Total Time 16 hours 40 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 24 rolls
Number Of Ingredients 15
Steps:
- Place the poppy seeds in a bowl and cover with boiling water. Let soak for 1 hour.
- 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.
- 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.
- 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.
- Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.
Nutrition Facts : Calories 343.2 calories, CarbohydrateContent 34.1 g, CholesterolContent 43.5 mg, FatContent 21.5 g, FiberContent 2.2 g, ProteinContent 6.2 g, SaturatedFatContent 6.8 g, SodiumContent 169.4 mg, SugarContent 15.3 g
POPPY SEED ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I've made these often for Sunday dinner, and they are delicious! There's nothing like homemade rolls to top off a meal.
Provided by Taste of Home
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Add 1 teaspoon of sugar; let stand for 5 minutes. Beat in milk, shortening, salt, egg and remaining sugar. Add enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape into balls. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes. , Brush tops with butter; sprinkle with poppy seeds. Bake at 375° for 11-13 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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POPPY SEED ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME
Usually, I don't get much of an immediate response from people when I serve this. They're too busy eating it! Poppy Seed Roll really brings the light to my husband's eyes. He prefers it over any birthday cake I could bake.
I like to serve this bread as a just-right, not-too-sweet dessert. And i always offer a glass of cold milk, too—my husband's part of a family dairy!
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Calories 317 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Calories 317 calories per serving
- In a saucepan, heat milk, butter, sugar and salt. Cool to lukewarm. Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm water. , In a large bowl, combine milk mixture, yeast mixture and enough flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and let rest for 5 minutes. Roll dough into a 12-in. x 18-in. rectangle. Spread with poppy seed filling and 1 cup nuts. Starting with the long side, roll up dough and pinch the edges to seal. , Place on a large greased baking sheet, seam side down. Curve slightly to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg with 1 teaspoon water; brush over top. Bake at 350° for about 30 minutes. Cool on wire rack. Glaze with confectioners' sugar icing and top with remaining nuts.
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