LEMON-POPPY SEED ROLLS
This recipe takes iced cinnamon rolls and gives them a fresh twist by replacing the cinnamon and sugar swirl with canned poppy seed filling and fresh lemon. Canned poppy seed filling can be found in the baking aisle and is a thick mixture of sweet syrup and crunchy poppy seeds. It's great in this recipe because there is no need to add any additional sugar to the filling.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 12 lemon-poppy seed rolls
Number Of Ingredients 16
Steps:
- Make the dough: Heat the milk in a medium saucepan over low heat until warm but not hot, about 100˚ F. Remove from the heat and sprinkle in the yeast. Let stand until foamy, about 5 minutes.
- Whisk the flour, granulated sugar and salt in a large bowl and make a well in the center. Whisk the melted butter, egg yolks and vanilla into the milk-yeast mixture, then pour into the well and stir with a wooden spoon until the mixture comes together into a wet shaggy dough. Turn out onto a floured surface and knead, dusting with flour as needed, until the dough comes together into a loose, slightly sticky ball, 2 to 3 minutes.
- Transfer the dough to a buttered bowl, turning to coat. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, 1 hour 15 minutes to 1 1/2 hours.
- Meanwhile, make the filling: Mash the poppy seed filling with the butter, lemon zest, lemon juice and salt in a small bowl with a fork until combined; set aside.
- Turn out the dough onto a lightly floured surface; pat and roll out into a 10-by-18-inch rectangle. Spread the filling over the dough, leaving a 1-inch border on one long side. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
- Butter a 9-by-13-inch baking dish. Slice the dough log into 12 pieces with a sharp knife and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
- Preheat the oven to 350˚ F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 20 minutes. Meanwhile, make the icing: Mix the cream cheese and butter in a large bowl with a rubber spatula. Add the confectioners' sugar and lemon juice and mix until smooth. Spread on the warm rolls.
POPPY SEED ROLLS
I've made these often for Sunday dinner, and they are delicious! There's nothing like homemade rolls to top off a meal.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Add 1 teaspoon of sugar; let stand for 5 minutes. Beat in milk, shortening, salt, egg and remaining sugar. Add enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape into balls. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes. , Brush tops with butter; sprinkle with poppy seeds. Bake at 375° for 11-13 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts :
POPPY SEED BUNS
This recipe is originally my Great Grandmother's- Muriel. But I remember my grandmother- Rita- making these every Christmas. They are the absolute best. We looked forward to them all year. I love them so much I make all throughout the year. They freeze really well too. After the buns have cooled, I wrap individually in...
Provided by Jessica Dayon
Categories Other Breads
Time 1h50m
Number Of Ingredients 8
Steps:
- 1. Combine hot roll mix and yeast packet in a large bowl. Mix well. Combine water and milk and heat until very warm. Add water and milk mixture, Crisco and egg and stir until dough pulls away from sides of bowl. Turn dough out onto floured surface. Shape dough into a ball. Knead dough for 5 minutes until smooth. Sprinkle additional flour over surface to reduce stickiness if necessary.
- 2. Return dough to bowl and cover with greased waxed paper. Let rise in a warm place 20 to 30 minutes or until doubled in size.
- 3. Roll out the dough with a rolling pin. Too much flour toughens the dough, so use no more than needed to prevent sticking. Roll out to uniform thickness, about 20 x 16 inches.
- 4. Spread the two cans of poppy seed evenly over dough, leaving a ¼-inch border. Sprinkle lightly with sugar. Add small dabs of butter. Roll up the dough jelly-roll fashion into a long log. Pinch firmly along the seam to seal it. If necessary, gently shape the roll so it is a uniform log. Cut into 12 equal pieces.
- 5. Place onto lightly greased sheet pan. Let rise uncovered until the buns have almost doubled in size, about 20 to 30 minutes.
- 6. Preheat oven to 350 degrees F. Bake for about 15 to 20 minutes or until the tops of the buns are golden brown. Let cool for five minutes on the pan. Remove buns from sheet pan and place on rack to cool completely.
YEASTED POPPY SEED APPLE BUNS
These yeasted buns are given a poppy seed and fresh apple filling, baked golden, and coated with a sweet lemon frosting.
Provided by nch
Categories Bread Yeast Bread Recipes
Time 4h20m
Yield 12
Number Of Ingredients 18
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil, then reduce heat and cook, covered, until soft, 10 to 15 minutes. Drain and let cool, 15 to 20 minutes. Pass cooled potatoes through a potato ricer and set aside.
- Stir 3/4 cup plus 1 tablespoon milk and yeast together in a small bowl. Let stand until creamy or foamy, about 10 minutes.
- Combine potatoes, yeast mixture, flour, sugar, butter, egg, lemon zest, and salt together in the bowl of a stand mixer. Knead on low speed until dough is smooth, elastic, and detaches from the bowl, about 5 minutes; dough should be slightly sticky.
- Place dough into an oiled bowl. Turn over to coat. Cover with a damp dish towel and let rise in a warm place until doubled in size, about 2 hours.
- In the meantime, mix apple, sugar, lemon juice, and cinnamon for filling together in a bowl. Stir until well combined. Cover and refrigerate filling.
- Roll dough out on a lightly floured surface into a 12x14-inch rectangle. Spread filling evenly over dough, leaving about 1/2 inch free on each long side. Sprinkle with poppy seeds. Roll up tightly lengthwise. Brush seams with a little water and pinch to stick together.
- Place the roll on a large cutting board, seam-side down. Cut into 1 1/2-inch slices using a very sharp knife.
- Fit rolls loosely into a greased 10-inch round or 9x13-inch rectangular baking pan, cut-side down, with a little space between them. Cover with a clean towel and let rise in a warm place until visibly doubled in size, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown, 35 to 40 minutes.
- Meanwhile, stir confectioners' sugar and enough lemon juice together in a bowl to make a thick, spreadable frosting.
- Remove buns from the oven. Brush frosting over rolls while they are still warm.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 67.5 g, Cholesterol 29.5 mg, Fat 12.6 g, Fiber 4.4 g, Protein 9.5 g, SaturatedFat 4.2 g, Sodium 32.5 mg, Sugar 21.1 g
POPPY SEED BUNS
This is a variation on a honey sesame bread recipe that I have. Since I ran out of sesame seeds and had a lot of poppy seeds in the kitchen, I made a substitution that turned out quite good. The amount of poppy seeds in the recipe actually create a bit of a crunch when you eat this bun. It's good with just a little butter.
Provided by Oparu
Categories Yeast Breads
Time 3h10m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Use a bread machine to mix the first 8 ingredients (all except for the caraway seeds and oil spray).
- At the beep, add the caraway seeds.
- When the dough cycle is complete, divide the dough into 8 to 12 pieces, depending on how big you want the buns to be.
- Spray a little oil over the buns and let them rise for at least 30 minutes.
- Bake at 325 F for 45 minutes.
- Let cool.
- Enjoy!
Nutrition Facts : Calories 270.7, Fat 5.7, SaturatedFat 0.7, Cholesterol 0.3, Sodium 442.3, Carbohydrate 48.2, Fiber 3.4, Sugar 10.1, Protein 7.5
OLD WORLD POPPY SEED ROLL
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.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
- 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).
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
- 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.
- Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
- 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.
- Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
- 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.
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- 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 : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
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