Soft Poppy Seed Rolls

Table of Contents

Ingredients:

For the Dough:

- Milk – 125 ml
- Dry yeast – 1 tsp (5 g)
- Sugar – 40 g

- Vanilla sugar – 1 tsp
- Salt – 1/2 tsp
- Egg – 1 pc

Butter (softened) – 50 g
Flour – 320-350 g

For the Poppy Seed Filling:

- Poppy seeds – 100 g
- Sugar – 100 g
- Egg – 1 pc

For Brushing:

- Egg yolk – 1 pc
- Milk – 1 tbsp

Steps to Make It:

1. Prepare the Dough:
  - - In a small saucepan, gently heat the milk until it is warm but not too hot (about 37-40°C / 98-104°F). Remove from the heat and stir in the dry yeast and 1 teaspoon of sugar. Let the mixture sit for 5-10 minutes until the yeast begins to foam and activate.
    - In a large mixing bowl, whisk together the remaining sugar, vanilla sugar, salt, and the egg. Add the softened butter and continue mixing until smooth.
  - - Gradually pour the yeast mixture into the bowl with the egg and sugar mixture, stirring to combine.
    - Slowly add the flour, one cup at a time, mixing until a soft dough forms. The dough should be smooth and slightly sticky but firm enough to hold its shape. Knead the dough for about 5-7 minutes, either by hand or with a stand mixer, until it becomes elastic and smooth.
    - Form the dough into a ball, place it in a lightly greased bowl, and cover it with a clean kitchen towel. Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
2. Prepare the Poppy Seed Filling:
  - - While the dough is rising, prepare the poppy seed filling. In a small saucepan, boil the poppy seeds in water for about 10 minutes to soften them. Drain and let the poppy seeds cool slightly.
    - Once cooled, grind the poppy seeds using a food processor or coffee grinder until they become a coarse, grainy paste.
  - In a small bowl, mix the ground poppy seeds with sugar and 1 beaten egg until the mixture forms a thick, sweet filling. Set aside.
3. Shape the Rolls:
  - - Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a floured surface and roll it into a large rectangle, about 1/4 inch thick.
  - Spread the poppy seed filling evenly over the surface of the dough, leaving a small border around the edges.
  - Starting from the long side, tightly roll the dough into a log, similar to making cinnamon rolls. Pinch the seam closed to seal the roll.

1. Cut and Arrange the Rolls:
  - Slice the log into 8-10 equal pieces using a sharp knife or dental floss for clean cuts. Arrange the rolls cut-side up in a greased baking dish, leaving a little space between each roll for expansion.
  - Cover the rolls with a clean towel and let them rise again for 30-40 minutes, or until they have puffed up.

1. Preheat the Oven and Prepare the Egg Wash:
  - While the rolls are rising, preheat the oven to 180°C (350°F).
  - In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to create the egg wash.

Bake the Rolls:
- - Once the rolls have risen, brush the tops with the egg wash to give them a beautiful golden color when baked.
  - Place the rolls in the preheated oven and bake for 20-25 minutes, or until they are golden brown and cooked through. The aroma of the sweet rolls should fill your kitchen as they bake.
  - Remove the rolls from the oven and allow them to cool slightly before serving.

Nutrition Facts (Approximate per serving, based on 10 servings):

- Calories: 270 kcal

- Protein: 6g
- Carbohydrates: 40g
- Fat: 10g

- Fiber: 3g
- Sugar: 18g
- Sodium: 220mg

Calcium: 40mg
Iron: 2mg