POPPY SEED ROLLS
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
Time 40m
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 :
POPPY SEED DINNER ROLLS
From Bon Appetit. These are beautiful and very rich - the inside is almost like a croissant. Yummy! Prep time includes rising time and overnight refrigeration.
Provided by LA286570
Categories Yeast Breads
Time P1DT2h25m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Place warm water in large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes.
- Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky, about 5 minutes.
- Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be prepared 2 days ahead. Keep refrigerated.).
- Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place 1 dough portion on work surface; cover and chill remaining dough. Roll out 1 dough portion on floured surface to 13x11-inch rectangle (about 1/8 inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces.
- Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes.
- Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature. (Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.).
Nutrition Facts : Calories 208.7, Fat 10.5, SaturatedFat 6.4, Cholesterol 43.7, Sodium 253.2, Carbohydrate 24.6, Fiber 0.9, Sugar 3.3, Protein 3.9
OLD WORLD POPPY SEED ROLL
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
- Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
- Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
- Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
- Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
- Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
- Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
- Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
POPPY SEED DINNER ROLLS
Steps:
- Place warm water in large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes.
- Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky, about 5 minutes.
- Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
- Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place 1 dough portion on work surface; cover and chill remaining dough. Roll out 1 dough portion on floured surface to 13x11-inch rectangle (about 1/8 inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces.
- Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes.
- Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature. (Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)
POPPY SEED ROLL
This is a recipe for poppy seed roll my sister got out of a cookbook. She has made it and it was good. For the poppy seed roll I remember just opening a can of poppy seed filling for cookies This is the complete recipe if you cannot find the filling or want to vary it a little.
Provided by hcopeland
Categories Yeast Breads
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Combine: 1 1/2 cup flour and yeast in large mixing bowl.
- Place milk, butter, sugar and salt in heavy saucepan over low heat and heat until warm (120-130°F).
- Gradually add to flour mixture, beating at low speed until well blended. Beat in eggs.
- Add 1/2 cup flour and lemon peel; beat at high speed 2 minutes.
- Stir in as much remaining flour as possible with wooden spoon to make soft dough.
- Place dough on lightly floured surface and knead in as much remaining flour as necessary to make a moderately stiff dough.
- Continue kneading about 10 minutes, or until dough is smooth and elastic. Place dough in greased bowl and turn to coat entire surface. Cover with clean towel and let rise in warm, draft-free place about 1 to 1 1/2 hours, or until doubled in bulk.
- Filling: Place poppy seed, dates, almonds, currants, orange peel, sugar and flour in bowl; toss until well coated.
- Melt butter in medium-size saucepan over low heat. Beat cream and egg together with fork until blended.
- Stir into saucepan with wire whisk until blended.
- Add poppy seed mixture and stir until well combined. Cook over low heat 3 minutes, stirring constantly.
- Remove from heat and set aside to cool.
- Grease large cookie sheet. Punch down dough.
- Roll out dough on lightly floured surface to 14x16-inch rectangle. Spread poppy seed mixture evenly over dough to within 1/2 inch of edges.
- Starting at short end, roll up dough, jelly-roll style, to center of rectangle. Turn dough around and roll up other short side so rolls meet in middle. Lightly pinch rolls together to seal.
- Carefully lift roll and place, seam side down, on prepared cookie sheet. Cover and let rise in warm, draft-free place about 40 to 50 minutes, or until almost doubled in bulk.
- Preheat oven to 375°F.
- Brush glaze over roll.
- Bake 35 to 40 minutes, or until golden brown.
- Cool completely on wire rack.
Nutrition Facts : Calories 848.1, Fat 37.4, SaturatedFat 16, Cholesterol 179.1, Sodium 540, Carbohydrate 115.4, Fiber 8.5, Sugar 56.4, Protein 17.9
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