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Poppy Seed Roll Recipe
Poppy Seed Roll Recipe photo by Taste of Home

Poppy Seed Roll Recipe

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Usually, I don't get much of an immediate response from people when I serve this. They're too busy eating it! Poppy Seed Roll really brings the light to my husband's eyes. He prefers it over any birthday cake I could bake. I like to serve this bread as a just-right, not-too-sweet dessert. And i always offer a glass of cold milk, too—my husband's part of a family dairy!
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
MAKES:16-18 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
MAKES: 16-18 servings

Ingredients

  • 3/4 cup milk
  • 1/3 cup butter, cubed
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup warm water (110° to 115°)
  • 1 package (1/4 ounce) active dry yeast
  • 5 to 6 cups all-purpose flour, divided
  • 1 can (12 ounces) poppy seed filling
  • 1-1/3 cups chopped walnuts, divided
  • 1 teaspoon water
  • Icing

Nutritional Facts

1 serving (1 slice) equals 317 calories, 12 g fat (3 g saturated fat), 46 mg cholesterol, 163 mg sodium, 45 g carbohydrate, 1 g fiber, 8 g protein.

Directions

  1. In a saucepan, heat milk, butter, sugar and salt. Cool to lukewarm. Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm water.
  2. In a large bowl, combine milk mixture, yeast mixture and enough flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down and let rest for 5 minutes. Roll dough into a 12-in. x 18-in. rectangle. Spread with poppy seed filling and 1 cup nuts. Starting with the long side, roll up dough and pinch the edges to seal.
  4. Place on a large greased baking sheet, seam side down. Curve slightly to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes.
  5. Beat remaining egg with 1 teaspoon water; brush over top. Bake at 350° for about 30 minutes. Cool on wire rack. Glaze with confectioners' sugar icing and top with remaining nuts. Yield: 1 bread.
Originally published as Poppy Seed Roll in Country Woman November/December 1990, p29

Nutritional Facts

1 serving (1 slice) equals 317 calories, 12 g fat (3 g saturated fat), 46 mg cholesterol, 163 mg sodium, 45 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Poppy Seed Roll

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 10, 2013

Made this today and it was as good as described. Great recipe.

MY REVIEW
Reviewed Jun. 30, 2013

I have never seen poppy seed filling in the grocery store. Where can I find it? jeardd@mchsi.com

MY REVIEW
Reviewed Dec. 21, 2011

Totally awesome!

MY REVIEW
Reviewed Dec. 29, 2010

This recipe has become a Christmas morning tradition for my family.

MY REVIEW
Reviewed Nov. 19, 2009

This is a delicious bread, one I sent to my college son on his birthday! It makes a HUGE loaf, but it can easily be cut after it bakes and stored in the freezer. I make it without the icing as it's nice to have a not too sweet bread sometimes.

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