Poppy Seed Roll Recipe

5 5 4
Poppy Seed Roll Recipe
Poppy Seed Roll Recipe photo by Taste of Home
Publisher Photo

Poppy Seed Roll Recipe

Read Reviews
5 5 4
Publisher Photo
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!
MAKES:
16-18 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.
MAKES:
16-18 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.

Ingredients

  • 3/4 cup milk
  • 1/3 cup butter or margarine
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 3 eggs, divided
  • 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

Directions

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. In a large mixing 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. Punch dough down and let rest 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. 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. 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 slice: 317 calories, 12g fat (3g saturated fat), 46mg cholesterol, 163mg sodium, 45g carbohydrate (7g sugars, 1g fiber), 8g protein.

  • 3/4 cup milk
  • 1/3 cup butter or margarine
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 3 eggs, divided
  • 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
  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. In a large mixing 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. Punch dough down and let rest 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. 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. 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

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Reviews forPoppy Seed Roll

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rejmusic1 User ID: 7530839 7007
Reviewed Dec. 10, 2013

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

MY REVIEW
JudyBeck User ID: 141752 38018
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
Tinkermom_3 User ID: 4837221 14339
Reviewed Dec. 21, 2011

"Totally awesome!"

MY REVIEW
cinjo User ID: 3918176 13683
Reviewed Dec. 29, 2010

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

MY REVIEW
BrendainPa User ID: 861741 19780
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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