poppy-seed-roulettes-recipe

Easy Poppy Seed Rolls are simple and delicious! A sweet yeast bread is wrapped around a delicious poppy seed filling and brushed with a sugar glaze to achieve that glossy roulette you’d see at the Russian store! Easy because there’s no need for double rising and the amount of yeast called for poofs this dough quick! A huge thanks to my friend who shared this Easy Poppy Seed Roulettes Recipe with me. I love that the dough is super easy to handle (you don’t even need to dust flour when working, it’s so easy to handle) and the roll looks pretty neat. It’s not as hard as it looks! But I seriously think the way these are rolled really help from preventing cracks. This makes such a good sweet bread recipe that you can fill with preserves or cheese!

easy-poppy-seed-roulettes-recipe

Ingredients for poppy seed rolls:

  • 4 1/4 cups all-purpose flour
  • 1 1/2 stick butter (12 tbsp), melted
  • 1 1/4 cups warm milk
  • 2 1/2 tablespoons dry yeast
  • 2/3 cup sugar
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup poppy seed filling
  • 1 egg (for egg wash)

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How to make poppy seed rolls:

1. In the bowl of a stand mixer, whisk together the sugar and warm milk then add in the dry yeast; whisk and allow to proof for 30 minutes.

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2. Meanwhile sift together the salt and flour. Set aside.

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3. After the yeast has proofed (it should have formed a foamy skin) whisk in 2 eggs and melted butter. Using a spatula stir in 4 cups of flour and attach the bowl to the mixer. Knead for 10 minutes gradually adding the remaining 1/4 cup of flour during the kneading time.

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4. Cover the dough and allow to rise until doubled in size (about 2 hours.)

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5. Divide the dough into 2 equal portions and roll each piece out into a 10″ by 11-inch square.

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6. Spread 1/2 a cup of the poppy seed filling onto 2/3 of the square. Then cut the bottom unfilled section into 1″ strips and begin to roll, starting from the poppyseed filling side. Stop when you get to the strips and wrap each strip over the roll, stretching out the strip if needed and pinching down the ends.

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7. Place the rolls onto a lined baking sheet and allow to rise for 30 minutes.

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8. Pre-heat the oven to 350 degrees F. Brush rolls with a beaten egg and bake for 22-25 minutes.

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9. Stir together 2 tbsp of sugar and 1/4 cup of boiling water until granules dissolves. Brush over hot rolls. (This gives a glossy sheen to the tops.)

poppy-seed-roulettes

Easy Poppy Seed Rolls (Roulettes)

Prep Time: 3 hours 30 minutes
Cook Time: 25 minutes
Total Time: 3 hours 55 minutes
Servings: 2 rolls
Author: Alyona's Cooking
Easy Poppy Seed Rolls are simple and delicious! A sweet yeast bread is wrapped around a delicious poppy seed filling and brushed with a sugar glaze to achieve that glossy roulette you'd see at the Russian store! 

Ingredients

Poppy Seed Rolls Dough:

  • 4 1/4 cups all-purpose flour
  • 1 1/2 stick butter 12 tbsp, melted
  • 1 1/4 cups warm milk
  • 2 1/2 tablespoons dry yeast
  • 2/3 cup sugar
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup poppy seed filling
  • 1 egg for egg wash

Glossy Glaze:

  • 2 tbsp sugar
  • 1/4 cup boiling water

Instructions

How to make easy poppy seed rolls:

  • In the bowl of a stand mixer, whisk together the sugar and warm milk then add in the dry yeast; whisk and allow to proof for 30 minutes.
  • Meanwhile sift together the salt and flour. Set aside.
  • After the yeast has proofed (it should have formed a foamy skin) whisk in 2 eggs and melted butter. Using a spatula stir in 4 cups of flour and attach the bowl to the mixer. Knead for 10 minutes gradually adding the remaining 1/4 cup of flour during the kneading time.
  • Cover the dough and allow to rise until doubled in size (about 2 hours.)
  • Divide the dough into 2 equal portions and roll each piece out into a 10" by 11-inch square.
  • Spread 1/2 a cup of the poppy seed filling onto 2/3 of the square. Then cut the bottom unfilled section into 1" strips and begin to roll, starting from the poppyseed filling side. Stop when you get to the strips and wrap each strip over the roll, stretching out the strip if needed and pinching down the ends.
  • Place the rolls onto a lined baking sheet and allow to rise for 30 minutes.
  • Pre-heat the oven to 350 degrees F. Brush rolls with a beaten egg and bake for 22-25 minutes.
  • Stir together 2 tbsp of sugar and 1/4 cup of boiling water until granules dissolves. Brush over hot rolls. (This gives a glossy sheen to the tops.)
  • Serve

Other Sweet Breads to Try:

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Leave a comment






11 comments

    • Lena

    Hi Alyona!
    I tried your recipe and it turned out really good. My Dad loves apple fillings, so I used your dough and filled with chopped apples.
    Very good recipe. Definately a keeper!!

      • Alyona’s Cooking

      I’m glad to hear it’s a keeper recipe, Lena!

    • Inna lutsyk

    Is the butter salted or u salted?

      • Alyona’s Cooking

      Hi Inna, my recipes usually call for unsalted butter unless I specify that it’s unsalted.

    • Al

    This are my absolute the best Poppy seed roulettes! Whenever we make them at our house I just can’t stop eating them!Thank you.

      • Alyona’s Cooking

      your welcome

    • alena

    Hi Alena,
    do u know if this poppy seed is grind or as is just made into a filling. The Russian recipes for poppy seed filling requires grinding before making it into a filling. let me know please
    and I’m talking the can from allbulkfoods.
    thank you soo much

    Alena 🙂

      • Alyona’s Cooking

      Hi,
      This is a ready to use poppy seed filling, so no grinding is required.

        • alena

        perfect, I will give it a try 🙂 thank you for your help

    • Alana

    Hi Alyona where do u buy The poppy seed filling ?

      • Alyona’s Cooking

      Hi Alana,
      We usually get this very good canned poppy seed filling from my aunt who buys them for us all the way from Wisconsin. This poppy seed filling is so good and creamy (you can probably eat it from a spoon:) However you can buy it here: http://www.allbulkfoods.com/product_info.php/cPath/1001_41/products_id/195300. It comes in a big can but you can easily transfer the filling into a zip-loc bag (after it’s been opened) and freeze when needed. It doesn’t freeze into a block so you don’t have to worry about scooping it out.

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