Poppy Seed Rolls

Image this: pillowy, sweet, glossy rolls to start your day.

These poppy seed rolls are as good as they look - I would even say better, but who am I to judge? If you're a poppy seed fan (like me), you'll love these rolls. But even if you're not a fan, you'll become one after trying this recipe. Oh dear, I'm not all that modest, am I? 

To be honest, when I remember the day I baked these rolls, I feel like I'm floating on a fluffy cloud. The only downside is... it's hard not to eat them all at once!

Ingredients for 12 rolls

Active time: 1 h

Total time: 12 h rise overnight + max. 2 h rise the next day + 1 hour (making the dough, forming and baking)

For the dough

• 500 g all-purpose flour (Type 550)

• 15 g fresh yeast

• 250 ml warm milk (about 37°C)

• 70 g granulated sugar

• 80 g unsalted butter

• 1 large egg

• 2 g salt

For the Poppy Seed Filling:

• 150 g crushed poppy seeds

• 100 ml milk

• 60 g sugar

• 40 g unsalted butter

• 1 tsp vanilla extract (optional)

• 1/2 tsp lemon zest

For the syrup

• 70 g sugar

• 35 g water

Steps

Step 1: Prepare the Dough

• In a large bowl, combine all the ingredients and knead the dough for 10 minutes, either by hand or with a mixer, until it becomes smooth and elastic. If the dough feels too sticky, add a small amount of flour as needed.

• Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise for about 1 hour and then let it rest overnight in the fridge. You can also use the dough on the same day if you prefer: just make sure that it has doubled in size before moving on to the next step.

Step 2: Prepare the Poppy Seed Filling

• In a small saucepan, heat the milk, sugar, butter, vanilla, and lemon zest over medium heat until the sugar dissolves.

• Add the poppy seeds, stirring continuously until the mixture thickens. Remove from heat and allow to cool. (You can make it the day before baking and put it in the fridge overnight).

Step 3: Shape the Rolls

• Line a baking tin (approx. 20 x 30 cm) with baking paper.

• Punch down the risen dough and roll it out on a lightly floured surface into a rectangle, about 30 x 45 cm.

• Spread the poppy seed filling evenly over the dough, leaving a small border around the edges.

• Starting from one long side, roll the dough tightly into a log. Carefully slice the log with a bread knife into 12 equal pieces (4 cm each).

• Place the rolls in the prepared baking tin, leaving a little space between each roll to allow them to expand. Leave them to rise in the oven for another 1.5 hours (until the rolls have doubled in size). Before I put the tray in the oven, I usually turn the oven on for about 30 seconds to a minute until it is warm enough but not hot. This way I simulate a proofing box.

Step 4: Bake

• After the rolls have doubled in size, bake them in the preheated oven - 180°C (356°F) for 15-17 minutes, or until golden brown on top and cooked through.

• Brush with sugar syrup and enjoy!