A sweet roll with a creamy poppy seed filling.

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the poppy seeds in a bowl and cover with boiling water. Let soak for 1 hour.

    Advertisement
  • Stir together milk, sugar, shortening, and salt. Stir until shortening melts. Cool mixture to lukewarm. Mix yeast with 2 cups flour; mix into milk mixture. Stir in eggs. Work in enough of the remaining flour to make a moderately stiff dough. Turn dough out onto a lightly floured surface, and knead until smooth. Place in a well oiled bowl, and turn to coat the surface. Cover, and let rise until doubled in size.

  • Drain poppy seeds well, and put through the finest blade of a grinder 3 times. Cream butter or margarine and honey. Add cream, and stir in poppy seeds, nuts, raisins and grated peel. Add more cream if necessary to spread thinly over dough.

  • Deflate dough, and divide in half. Roll each half to a 12 x 8 inch rectangle. Spread with poppy seed filling. Roll up, jelly-roll fashion, from long edge. Slice each into 12 pieces, and place cut side down in greased 9 inch round cake pans. Let rise until doubled in bulk.

  • Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.

Nutrition Facts

343 calories; 21.5 g total fat; 43 mg cholesterol; 169 mg sodium. 34.1 g carbohydrates; 6.2 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/26/2006
i used my bread maker to make the dough and used a can of poppy seed filling to which i added some walnuts orange peel and some cream. i agree the filling ingredients look wrong - i think the best bet would be to add cream until you get a good spreading consistency (which is what i did with the canned filling) but i'm afraid not enough people read the comments before making the recipe. i think the 16 hours 40 minutes might include time for the dough to rise - i read another recipe and they recommended letting the dough rise in the refrigerator overnight which could explain the long time. Read More
(14)

Most helpful critical review

Rating: 1 stars
10/06/2004
The dough is wonderful. The filling I am sure has the wrong measurments. 2 cups of cream is way to much. Its too watery. Also it says it takes 16 hours and 40 minutes to make? what?? I think there are some typing errors in this recipe. Read More
(11)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/26/2006
i used my bread maker to make the dough and used a can of poppy seed filling to which i added some walnuts orange peel and some cream. i agree the filling ingredients look wrong - i think the best bet would be to add cream until you get a good spreading consistency (which is what i did with the canned filling) but i'm afraid not enough people read the comments before making the recipe. i think the 16 hours 40 minutes might include time for the dough to rise - i read another recipe and they recommended letting the dough rise in the refrigerator overnight which could explain the long time. Read More
(14)
Rating: 4 stars
02/26/2006
i used my bread maker to make the dough and used a can of poppy seed filling to which i added some walnuts orange peel and some cream. i agree the filling ingredients look wrong - i think the best bet would be to add cream until you get a good spreading consistency (which is what i did with the canned filling) but i'm afraid not enough people read the comments before making the recipe. i think the 16 hours 40 minutes might include time for the dough to rise - i read another recipe and they recommended letting the dough rise in the refrigerator overnight which could explain the long time. Read More
(14)
Rating: 1 stars
10/06/2004
The dough is wonderful. The filling I am sure has the wrong measurments. 2 cups of cream is way to much. Its too watery. Also it says it takes 16 hours and 40 minutes to make? what?? I think there are some typing errors in this recipe. Read More
(11)
Advertisement
Rating: 5 stars
02/07/2003
wonderfull! except, i substituted nus for raisins. Read More
(5)
Rating: 4 stars
12/15/2010
This recipe is similar to our poppy seed buns. We use white poppy in our filling. It is fabulous! Read More