A delicious recipe for Sweet Glazed Poppy Seed Rolls to satisfy the baker in you.

For Dough
1 Package Active Dry Yeast (2 teaspoons)
1/4 Cup Water
1 Cup Milk (scalded)
1/4 Cup Sugar
1/4 Cup Shortening (lard/butter/oil)
1 Teaspoon Salt
3 1/2 Cups, Sifted, All Purpose Flour
1 Large Egg

For Poppy Seed Filling
220g Ground Poppy Seeds
3/4 Cup Sugar
1/2 Cup Milk
1 Tablespoon Honey
1 Tablespoon Butter (softened)
1 Teaspoon Lemon Juice

For Confectioner’s Glaze
3/4 Cup Confectionery Sugar
1 – 1 1/2 Tablespoons Milk

How to
Warm the 1/4 cup water to 50C and pour in yeast to soften (if the water is too hot, it will kill the yeast and if it’s too cold the yeast won’t bloom). Set aside.

In a large bowl combine scalded milk, sugar, shortening and salt. Let cool to room temperature.

Once cooled, add 1 cup of the flour and mix in well (a stand mixer with its dough hook works really well for this recipe).
Beat in the softened yeast and egg.

Gradually add in the rest of the flour and mix to combine.
Cover with a tea towel (a terry cloth towel could stick to the dough and leave fuzzies – yuck) and let rise in a warm place for 1 1/2 – 2 hours. The dough should double in size. If your dough hasn’t doubled, try letting it sit for another 20 minutes (it may not have been warm enough). If it hasn’t really changed size at all either your yeast was too old or the water was too hot when you were blooming it. Time to start over.

Turn out dough onto lightly floured surface and roll out to a 40cmx20cm rectangle.
Preheat oven to 190C.

For Poppy Seed Filling
Add all ingredients to a medium sized bowl and mix thoroughly. You should notice that the poppy seeds are a bit darker because they have been fully incorporated with the wet ingredients.
Spread evenly onto rolled out dough.

Using a sharp knife, or a pizza cutter, cut dough into 12 – 16 equal strips.

Roll dough strips (snugly) into rounds and place on parchment paper lined baking sheet. Leave approximately 2-3cm between each roll.

Bake for 20 – 25 minutes. Dough should be lightly browned when finished baking.

For Confectioner’s Glaze
In a small bowl mix confectionery sugar with 1 tablespoon milk.
Stir to combine.

If you would like the glaze to be thinner, add milk until you get the consistency you like.

Once rolls are cool, you can drizzle or ice them.


Recipe courtesy of My Man’s Belly.

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