Old World Poppy Seed Roll

  • Recipe By
  • Published Dec 21st
  • Ready In2h 50m
  • Servings16
  • Calories216
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.

Old World Poppy Seed Roll Ingredients

The following are the ingredients needed to make delicious Old World Poppy Seed Roll for 16 servings:

  • 1/2 pound poppy seeds
  • 3/4 cup white sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon lemon juice
  • 1/2 cup hot milk
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water (100 degrees F/38 degrees C)
  • 2 tablespoons white sugar
  • 2 cups all-purpose flour, or more if needed
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 1 egg, separated - white reserved

Old World Poppy Seed Roll Cooking Instructions

  • Prep20m
  • Cook30m
  • Ready In2h 50m

To cook Old World Poppy Seed Roll, you need about 20 minutes of preparation time. The time needed to cook this Old World Poppy Seed Roll is about 30 minutes , and you can serve your Old World Poppy Seed Roll within 2 hours 50 minutes . The following are the steps to cook Old World Poppy Seed Roll easily:

  1. 1 Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
  2. 2 Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
  3. 3 Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
  4. 4 Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
  5. 5 Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
  6. 6 Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
  7. 7 Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  8. 8 Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
  9. 9 Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
  10. 10 Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
  11. 11 Preheat oven to 350 degrees F (175 degrees C).
  12. 12 Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  13. 13 Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Nutrition Facts

Per Serving: 216 calories; 10.6 grams of fat; 26.8 grams of carbohydrates; 5 grams of protein; 22 milligrams of cholesterol; 109 milligrams of sodium.

  1. Jan 6th 2015

    Been making makos beigli for 30 years and my husband is Hungarian (among many other Magyar recipes). This recipe is the best of any I have found The dough is easy to work with and, yes, I ...

  2. May 8th 2014

    I used poppy seeds from GFS, and the filling was delicious. I thought it odd that the recipe did not call for the dough to have a "first rise" before forming the loaves. I don't know if th ...

  3. Mar 31st 2013

    Made this for my father who may not be here next Easter. We always had poppy seed bread on Easter Sunday growing up in NJ. Moving to Fl, changed that. This Recipe was great and the closest I ...

  4. Mar 29th 2013

    This roll tasted delicious I made the recipe exactly how it is stated except cut everything in half because I only wanted one roll.... It also looked rather impressive and wasn't all that ha ...

  5. Mar 13th 2013

    This was just incredible!!!!!!!!!!!!! When I saw it was a yeast dough, I had second thoughts but it was so easy to put together and the dough came out perfect and trust me I am not any kind ...

  6. Jan 7th 2013

    I used to buy poppy seed rolls at a local farmer's market...and marvelled at their deliciousness and seeming difficulty to make. I am so glad I found this recipe! A Polish friend requested ...

  7. Dec 2nd 2012

    Thank you, thank your mother and your aunt! This is indeed the old world recipe. I never thought I would find one better than mine. Until now! Perfection! I love this sweetbread, can you tell? ;)

  8. Nov 15th 2012

    This dough is awesome! So easy to work with and turned out great. I cheated on the poppy seed filling and used canned.. But this dough recipe is definitely a keeper

  9. Nov 14th 2012

    I made this recipe at the request of a friend except I used a traditional walnut filling instead of poppyseed because I did not have poppyseeds on hand. The recipe measurements are dead-on a ...