Easy Poppy Seed Rolls (Roulettes)
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!
2 tbsp sugar
1/4 cup boiling water
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.)