Easy Poppy Seed Roll Recipe

Finally, I'm sharing an age-old Easy Poppy Seed Roll Recipe that never gets old. This is a very special traditional recipe that has been handed down in my family for more years than I can even trace back. I have been making it for over two decades, myself, and it's one of my family's absolute favorites.

It is easy enough for someone new to make, as well, so be sure to give this one a try, friends. It's super easy to make, but the taste of this homemade goodness is simply divine, and could never beat any store-bought poppy-seed roll.

Another name for this roll is Makowiec. Its popularity in Ukraine is something akin to the cinnamon roll here in America. Fantastic enough to open a dessert shop just for this one little sweet roll alone. And people have! It's basically a sweet yeast bread, rolled into a flat sheet spread with poppy seed butter filling, rolled into a log. After proofing time it's brushed with well-beaten eggs and sprinkled with poppy seeds. Sounds simple enough, right?

Thank goodness, it is! But its deliciousness is anything but simple. It is delightful to the last bite! Pillow-soft, moist, and so flavorsome. Words even fail to describe how scrumptious it is. Sometimes, I call this roll a sweet-enemy because getting away from it can be as sticky as this bun. It's too hard to have just a slice, your hand involuntarily reaches for another one.

I try not to make this recipe too often because when I do, I am reminded that my food self-control is not where I'd like it to be. I can just eat an entire roll all by myself. That's how addicting it is, you guys, so you've been warned! Ok, I'll stop raving and let you try it for your self! 😉

Poppy Seed Roll Batter Ingredients

• Organic whole milk
• Organic all-purpose flour
• Melted butter
• Organic sugar
• Home eggs
• Homemade mayonnaise
• Sea salt
• Dry yeast
• Pure vanilla extract

Ingredients for Poppy Seed Roll Filling and Tipping

• Poppy seed butter (I purchase poppy seed butter at Europian store; this looks similar to it but I have never tried it) or poppy seed blend (raisins, poppy seeds, orange peel, and nuts)
• Dry Poppy seeds
• Home egg

Instructions for Poppy Seed Roll Batter

First things first, prepare the yeast mixture. In a small bowl pour heated milk. Add sugar and yeast. Mix together well until sugar and yeast dissolve. Set aside to allow the yeast to activate.

Melt butter. After the liquid butter cools a bit stir in the mayonnaise. Set aside until ready for use.

Beat eggs and sugar on high mixing speed for 5 minutes or until the consistency is foamy and pale in color. While the mixture is stirring, add salt and vanilla.

Reduce mixing speed to medium and add melted butter/mayo mixture and yeast mixture.

Switch to the dough hook attachment and add sifted flour, ½ cup at the time. You may need to scrape down the sides of the mixing bowl from time to time to make sure all the flour gets mixed in.

Depending on the size of the eggs, you may need a bit more or less flour. In this recipe, I used 6 cups of flour. The sign you need to look for is dough stickiness. No more flour is needed when the batter is soft but does not stick to the sides of the mixing bowl, silicone spatula, or your fingers.

Remove the bowl from the mixer stand, cover with a plastic wrap, puncture a few holes in the plastic wrap (for the dough to breath) and place into a warm place for the dough to rise for about an hour. As soon as the dough triples in size you can start making rolls.

Assembling Poppy Seed Roll Instructions

With a silicone spatula, remove the dough from the bowl and onto a preferred well-floured work surface. I use a large cutting board. (No-slip Tip: for the cutting board not to slide around while rolling out the dough place damp washcloth underneath the board. You're welcome!)

Roll the dough into a log and split it into three equal pieces (each piece weighing around 1.5 lbs. (680 g) Roll out one piece at the time into a square about ¼ inch (7 mm) in thickness.

Evenly spread out poppy seed butter. For easier spreading, make sure it is at room temperature. (If it is not, dilute it with warm water, milk, or fully thawed frozen 100 % juice—my preference.) Roll it into a tight log. You may pinch the seams together or leave it as it. Do the same to the other two dough chunks and transfer the rolls onto a baking sheet lined with parchment paper (for easier clean up).

Cover the pan with a clean dry towel and allow it to proof for 30 minutes or so. Alternatively, you may also proof it the way I do, if you have two ovens. Heat one oven to 100F and turn it off. Place the pan with rolls in the oven to proof for 30 minutes. Halfway through proofing time start preheating the second oven to 325 F (163 C). When proofing is complete, transfer the poppy seed rolls into the second oven for baking.

Baking Poppy Seed Roll Instructions

Before baking, beat an egg in a small bowl and brush each roll with the egg wash. Then sprinkle them with dry poppy seeds or leave as is. Bake the rolls in the preheated to 325 F (163 C) oven for 30 min or so. (I prefer the rolls to be on the darker side, so I extend my baking time to 40 minutes.)

Sometimes rolls crack on one side during baking. Also, the top of the rolls may crinkle a bit once they are completely cooled. That is totally normal and does not change the taste. Once the roll cools to room temperature slice and enjoy with coffee, tea, or milk.

If you make this Easy Poppy Seed Roll Recipe, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂

Easy Poppy Seed Roll Recipe

Valya's Taste of Home

Finally, I'm sharing an age-old Easy Poppy Seed Roll Recipe that never gets old. This is a very special traditional recipe that has been handed down in my family for more years than I can even trace back. Pillow-soft, moist, and so flavorsome. Words even fail to describe how scrumptious it is.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 1 hr 45 mins

Cook Time 30 mins

Total Time 2 hrs 15 mins

Servings 3 rolls

Ingredients

  

.5x1x2x3x

• ▢ Poppy Seed Roll Batter Ingredients
• ▢ 1.5 cups (375 g) – organic whole milk
• ▢ ¼ cup (50 g) – organic sugar
• ▢ 1 tbsp – dry yeast
• ▢ 5 large – eggs
• ▢ ¾ cups (150 g) – organic sugar
• ▢ 1 tsp – pure vanilla extract
• ▢ ¼ tsp – sea salt
• ▢ 4 oz. (113 – unsalted butter
• ▢ ¼ cup – mayonnaise (I used homemade mayonnaise)
• ▢ 6 cups (780g) – organic all-purpose flour
• ▢ Ingredients for Poppy Seed Roll Filling and Tipping
• ▢ 16 oz. (454 g) – poppy seed butter
• ▢ 1 - egg
• ▢ 1 tbsp. – dry poppy seeds

Read More

Instructions

 

• ▢
  Instructions for Poppy Seed Roll Batter
• ▢
  First things first, prepare the yeast mixture. In a small bowl pour heated milk. Add sugar and yeast. Mix together well until sugar and yeast dissolve. Set aside to allow the yeast to activate.
• ▢
  Melt butter. After the liquid butter cools a bit stir in the mayonnaise. Set aside until ready for use.
• ▢
  Beat eggs and sugar on high mixing speed for 5 minutes or until the consistency is foamy and pale in color. While the mixture is stirring, add salt and vanilla.
• ▢
  Reduce mixing speed to medium and add melted butter/mayo mixture and yeast mixture.
• ▢
  Switch to the dough hook attachment and add sifted flour, ½ cup at the time. You may need to scrape down the sides of the mixing bowl from time to time to make sure all the flour gets mixed in.
• ▢
  Depending on the size of the eggs, you may need a bit more or less flour. In this recipe, I used 6 cups of flour. The sign you need to look for is dough stickiness. No more flour is needed when the batter is soft but does not stick to the sides of the mixing bowl, silicone spatula, or your fingers.
• ▢
  Remove the bowl from the mixer stand, cover with a plastic wrap, puncture a few holes in the plastic wrap (for the dough to breatand place into a warm place for the dough to rise for about an hour. As soon as the dough triples in size you can start making rolls.
• ▢
  Assembling Poppy Seed Roll Instructions
• ▢
  With a silicone spatula, remove the dough from the bowl and onto a preferred well-floured work surface. I use a large cutting board. (No-slip Tip: for the cutting board not to slide around while rolling out the dough place damp washcloth underneath the board. You're welcome!)
• ▢
  Roll the dough into a log and split it into three equal pieces (each piece weighing around 1.5 lbs. (680 Roll out one piece at the time into a square about ¼ inch (7 min thickness.
• ▢
  Evenly spread out poppy seed butter. For easier spreading, make sure it is at room temperature. (If it is not, dilute it with warm water, milk, or fully thawed frozen 100 % juice—my preference.) Roll it into a tight log. You may pinch the seams together or leave it as it. Do the same to the other two dough chunks and transfer the rolls onto a baking sheet lined with parchment paper (for easier clean up).
• ▢
  Cover the pan with a clean dry towel and allow it to proof for 30 minutes or so. Alternatively, you may also proof it the way I do, if you have two ovens. Heat one oven to 100F and turn it off. Place the pan with rolls in the oven to proof for 30 minutes. Halfway through proofing time start preheating the second oven to 325 F (163 C). When proofing is complete, transfer the poppy seed rolls into the second oven for baking.
• ▢
  Baking Poppy Seed Roll Instructions
• ▢
  Before baking, beat an egg in a small bowl and brush each roll with the egg wash. Then sprinkle them with dry poppy seeds or leave as is. Bake the rolls in the preheated to 325 F (163 C) oven for 30 min or so. (I prefer the rolls to be on the darker side, so I extend my baking time to 40 minutes.)
• ▢
  Sometimes rolls crack on one side during baking. Also, the top of the rolls may crinkle a bit once they are completely cooled. That is totally normal and does not change the taste. Once the roll cools to room temperature slice and enjoy with coffee, tea, or milk.

Notes

If this recipe is too big for your family size, the good news is that this recipe is freezer friendly. Cut the cooled rolls into preferred portions, wrap each piece in plastic food wrap (or place into individualized Ziploc bags) and place into a freezer container. Freeze up to 3 months.
To thaw, leave it wrapped on a countertop or pantry. Warm a slice in a toaster oven if you prefer it warm, as I do. And enjoy!

Keyword makowiec, poppy seed roll, sweet yeast bread

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If this recipe is too big for your family size, the good news is that this recipe is freezer friendly. Cut the cooled rolls into preferred portions, wrap each piece in plastic food wrap (or place into individualized Ziploc bags) and place into a freezer container. Freeze up to 3 months.

To thaw, leave it wrapped on a countertop or pantry. Warm a slice in a toaster oven if you prefer it warm, as I do. And enjoy!

Looking for more sweet yeast bread recipes? Please check these out:

• Pecan Caramel Pumpkin Rolls with Greek Yogurt Frosting
• Strawberry Rolls with Cream Cheese Frosting
• Super Soft Cinnamon Rolls Recipe
• Cinnamon Rolls with Apples and Cream Cheese Frosting
• Mini Paska Easter Bread Recipe
• Pumpkin Pull-apart Bread with Pecans and Caramel
• Paska Easter Bread Recipe
• Sweet Braided Easter Bread with Raisins

(If you need any of these items, simply click on the picture to order. This post may contain affiliate links which won't change your price but will share some commission.)

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