Grandma’s Secret Poppy Seed Rolls
Components:
Regarding the Dough:
- Four cups of all-purpose flour
- One packet of active dry yeast (2 1/4 tsp)
- One cup of warm (approximately 110°F/45°C) milk
- one-fourth cup sugar
- 1/4 cup melted unsalted butter
- One big egg
- Half a teaspoon of salt
- One tsp of optional vanilla extract
For the Filling with Poppy Seeds:
- One cup of poppies
- half a cup of sugar
- half a cup of milk
- Two tablespoons of honey
- One tablespoon unsalted butter
- One teaspoon vanilla extract
- 1/4 teaspoon (optional) almond extract
- Zest from one orange or lemon (optional; adds a citrus flavor)
To Buff:
- One beaten egg (for the egg wash)
- Powdered sugar (for dusting, if desired)
Guidelines:
1. Get the dough ready:
- Get the Yeast Going: Mix the yeast, sugar, and warm milk together in a small basin. When the mixture starts to foam, which indicates that the yeast is active, stir gently and let it sit for five to ten minutes.
- Combine the Dough: The flour and salt should be combined in a big bowl. Melt the butter and add the egg, yeast mixture, and vanilla extract (if using). Stir to produce a soft dough.
- Work the Dough: After transferring the dough to a floured surface, knead it for 8 to 10 minutes, or until it gets elastic and smooth. One spoonful at a time, add a little extra flour if the dough is too sticky.
- First Getting Up: After the dough has doubled in size, place it in an oiled bowl, cover it with a fresh cloth or plastic wrap, and let it rise in a warm location for one to one and a half hours.
2. Get the Filling with Poppy Seeds Ready:
- Pulverize the poppies seeds. Grind the poppy seeds finely in a blender, coffee grinder, or spice grinder. This improves the flavor by releasing their natural oils.
- Prepare the Filling: Put the milk, sugar, honey, and butter in a small pot. Stir the mixture over medium heat until the butter melts and the sugar is dissolved. Add the pulverized poppy seeds, zest from the citrus peel, vanilla essence, and almond extract (if using). Cook until thickened, 2 to 3 minutes. Allow the blend to reach room temperature.
3. Put the Rolls Together:
- Spread the Dough: Punch down the dough and divide it into two equal halves once it has risen. Using a floured surface, roll out each part into a rectangle that is roughly 1/4 inch thick.
- Disperse the Filling: Divide the poppy seed filling in half and distribute it evenly over each dough rectangle, leaving a 1 inch border all the way around.
- Roll the dough: Roll the dough tightly into a log, beginning on the long side. Seal the seam by pinching the edges. Proceed with the last piece of dough.
- Second Ascent: Lay the rolls, seam side down, on a baking sheet covered with paper. For an additional 30 to 45 minutes, cover with a cloth and let them to rise.
4. Prepare the Rolls:
- Warm up the oven: Set the oven temperature to 350°F (175°C).
- Egg Rind: To give the rolls a glossy, golden exterior, brush them with the beaten egg.
- Cook: The rolls should be baked for 25 to 30 minutes, or until they sound hollow when tapped and have a golden brown top.
5. Present:
- Chill and Cut: Before slicing, let the rolls cool for ten to fifteen minutes. If you want like, you can sprinkle them with powdered sugar for a delicious touch.
- Have fun: Heat or serve room temperature. These rolls go really well with a cup of tea or coffee!
Advice:
- Storing: These poppy seed rolls freeze well for extended storage, or you can keep them in an airtight container for up to three days.
- Make Ahead: The night before, prepare the dough and filling, assemble, and let them rise in the refrigerator for an early bake.
Perfect for a nostalgic treat, these Grandma’s Secret Poppy Seed Rolls are incredibly soft, sweet, and flavorful!