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

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
Ingredients
- 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
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
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!

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
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Anna says
Waiting for the bread to rise for the first time now! This is the first time I am making homemade poppyseed roll and I pray it comes out and tastes divine!
Valya of Valya's Taste of Home says
That's exciting! How did it turn out? Would love to see pictures, tag #valyastasteofhome. Thank you for trying out my recipe!
Iryna says
This is one of my most beloved Ukrainian desserts. I love having the slice of poppy seed roll with a generous smear of butter. So delicious!
Valya of Valya's Taste of Home says
Cannot agree more! I love it with a hot cup of coffee for breakfast. 🙂
Lanka says
This looks amazingly good. I love poppy seed rolls. Actually my favorite dessert. Will have to try you recipe.
Alena you can easily grind poppy seeds in a coffee grinder. It works great for it.
Valya of Valya's Taste of Home says
It is loved by many! It pretty addicting as well! 😉
Alena says
Can you please tell me how you made your own poppyseed filling at home? Do you grind the seeds? I have not yet found an easy, mess-free way to grind the seeds and also make a filling that tastes good. Usually it ends up feeling gritty, or bitter, or just doesn’t have a good taste to it. I know there are a lot of different methods out there. Thank you! 😉
Valya of Valya's Taste of Home says
I prefer buying the poppy seeds butter from a Europian store. I included links to a similar product that you can purchase on Amazon, but I've never tried them my self. If you ever tried them please let us all know how they taste. I have the poppy seed mix that I purchased from a European store and which I will be trying out later on.