Poppy Seed Rolls

5 from 2 votes
Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Course Dinner
Cuisine European
Servings 10 people
Calories 304 kcal


  • 15 g Yeast fresh
  • 110 ml Milk lukewarm
  • 250 g Flour
  • 30 g Sugar
  • 1 packet Vanilla sugar
  • 60 g Liquid butter
  • 250 g Poppy seed baking
  • 1 Egg yolk
  • 50 g Powdered sugar
  • 2 tbsp Water
  • 1 pinch Salt


  • Dissolve the yeast with 1 teaspoon of sugar in lukewarm milk.
  • Melt the butter in a saucepan and let it cool down.
  • Put the flour, melted butter, sugar, vanilla sugar and salt in a bowl and stir with the hand mixer. Add the milk-yeast-sugar mixture and knead everything well. Shape the dough into a ball and cover about 120 Let rise at room temperature, during which time the dough should have doubled.
  • Roll out the yeast dough on a lightly floured work surface or baking mat into a rectangle about 40 + 30 with a rolling pin.
  • Cut 3cm wide strips from the long side and roll up the ends towards the middle. Place the poppy seed rolls on a baking sheet lined with baking paper. Cover and leave the poppy seed rolls to rest for 30 minutes.
  • Preheat the oven to 160 ° C or lower heat. Beat the egg yolks with 1 teaspoon of water and brush the poppy seed buns with it. Put the poppy seed buns in the oven and bake for about 20-25 minutes. Let cool on a kitchen rack.
  • Mix the icing sugar with 1 tablespoon of water until smooth and brush the poppy seed rolls with it.


Serving: 100gCalories: 304kcalCarbohydrates: 48.5gProtein: 6gFat: 9.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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