Poppy Seed Rolls

Time: 2 ½ hours

Music Selection: Dua Lipa – Love Again

Poppy seeds are something I crave in the Fall, as I remember my grandparents growing poppy, drying it and then making it into these delicious deep fried buns… so much love went into growing the poppy all the way to making the buns! These are a bit simpler and I did buy the poppy, but they did make me fall in love again with poppy buns! These can be made for breakfast, brunch or high noon tea (be forewarned, you need to check your teeth before smiling after eating them)!


Ingredients

2 ¾ c milk – heated to lukewarm

1 Tbsp yeast

¼ c oil

½ tsp salt

4 Tbsp margarine ¾ c. sugar

7 ½ c flour

1 egg

Poppy Seed Filling

1 ¾ c. poppy seeds

1 c. milk

4 oz butter

1 c sugar

½ tsp salt

2 eggs, beaten

3 drops almond extract

Directions:

Combine lukewarm milk with sugar. Add in yeast and let sit for 5 – 10 minutes.

Add salt, margarine and oil. With hands or if you have a large mixer, using a dough hook, mix in flour. Knead the dough well for about 15 minutes. It should be elasticky, not sticky.

Dust counter with flour and roll out dough into a thin rectangle (about 12 – 15 inches by 30 inches).

Beat the one egg and brush on dough. Let sit while you make poppy filling.

Grind poppy seeds in a mill or grinder.

Combine milk, butter, egg, salt and sugar in a saucepan. Cook on low, stirring until sugar dissolves.

Slowly whisk in eggs, to ensure they do not form clumps. Continue to cook and stir until mixture thickens. It should be thick like condensed milk. Add almond extract.

Add poppy seeds and mix well to blend. Remove from heat and let cool. If you want to make this the night before, you can leave over night in the fridge but bring poppy seeds back to room temperature before putting on the dough.

Preheat oven to 300 deg.

Spread poppy seeds over the dough. Cut the dough in ½ lengthwise, so you have two long strips that are 30 inches by  6 – 7/12 inches.

Roll up the dough along the long edge, so you have two long rolls. Cut into ½ inches (you should have about 30 rolls) and place them on parchment lined baking sheets. Keep them a few inches apart.

Beat the two eggs, and brush on top of rolls. If you have time to let them rise for 30 minutes, do so, but you can bake the first batch right a way. Bake one batch at a time – you will have about 3 batches.

Enjoy for brunch or high noon tea!

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