Preparation Time: 20 minutes
Rising Time: 1 hour 30 minutes
Cooking Time: 25-30 minutes
Total Time: 2 hours 20 minutes
Intensity: Moderate
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup water
- 1/4 cup unsalted butter
- 1 large egg
For the Poppy Seed Filling:
- 1/2 cup poppy seeds
- 1/2 cup milk
- 1/4 cup sugar
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Zest of 1 lemon (optional)
For the Glaze:
- 1 egg, beaten (for egg wash)
- 1/4 cup powdered sugar
- 1 tablespoon milk or lemon juice
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine 1 cup of flour, sugar, yeast, and salt.
- In a small saucepan, heat the milk, water, and butter over low heat until warm (about 110°F or 45°C), and the butter is melted.
- Add the warm milk mixture to the flour mixture. Add the egg and beat until smooth.
- Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for about 6-8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Poppy Seed Filling:
- While the dough is rising, prepare the poppy seed filling. In a small saucepan, combine the poppy seeds, milk, sugar, and honey.
- Cook over medium heat, stirring frequently, until the mixture thickens and the poppy seeds have absorbed the liquid (about 5-7 minutes).
- Remove from heat and stir in the vanilla extract, almond extract (if using), and lemon zest. Let the filling cool.
- Shape the Rolls:
- Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface.
- Roll the dough into a 12×10-inch rectangle.
- Spread the poppy seed filling evenly over the dough, leaving a 1/2-inch border around the edges.
- Starting from the long side, roll the dough up tightly into a log.
- Cut the log into 12 equal pieces and place them, cut side up, in a greased 9×13-inch baking dish.
- Second Rise:
- Cover the rolls with a cloth and let them rise in a warm place for about 30 minutes, or until they have doubled in size.
- Bake the Rolls:
- Preheat your oven to 350°F (175°C).
- Brush the tops of the rolls with the beaten egg for a glossy finish.
- Bake for 25-30 minutes, or until the rolls are golden brown.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth.
- Drizzle the glaze over the warm rolls.
- Serve:
- Allow the rolls to cool slightly before serving. Enjoy them warm or at room temperature.
Note: These poppy seed rolls are soft, sweet, and filled with a rich poppy seed mixture. The combination of the light dough and the nutty filling makes these rolls perfect for breakfast, dessert, or a special treat.