Poppy Seed Roll for #BreadBakers

It wouldn't be a holiday in a Polish household without a couple poppyseed and walnut rolls.  Our theme today for Bread Bakers, hosted by Pavani of Cook's Hideout, is Family Feast Breads.  This bread has Eastern European roots including Czechoslavakia from whence my grandmother hailed but I had never heard of it or tried it until I married into a Polish family.

image from pinterest.

My family was not big on traditions as I was growing up.  We did all gather at my parents house on Christmas Eve but dinner was casual, usually a pot of chili.  The kids all played with the new stuff they got and the adults all sat around the kitchen table playing cards.  We did have one tradition that I cherish and that was the birthday cake that we would all gather around to sing Happy Birthday to Jesus.

Frank, on the other hand, had lots of Christmas traditions growing up.  They could not light the Christmas tree until the first star shone in the sky on Christmas Eve.  They fasted during Advent until Christmas Day so Christmas Eve dinner was (and still is) meatless, a tradition called Wigilia. We break bread and share Oplatek before dinner and they always have certain foods.  Mom Klik's mushroom soup, Nalesniki, Pierogi, and Poppyseed or/and Walnut Rolls.

So, of course, when Pavani asked for Family Feast Breads I knew I had to make a roll and I decided on Poppyseed because Frank likes it better than the Walnut roll.

Roll your dough into a rectangle and spread the poppyseed filling leaving a 1" border.

This recipe will give you 2 poppyseed rolls.

Let rise in a warm spot for an hour and then brush with egg wash.

Bake until golden brown.

Let cool completely before icing.

A simple glaze and you are done.

This is not a sweet bread so if you like sweet you may want to add more glaze.

Poppy Seed Roll

1/2 c. warm water (110-105*)
2 T. sugar
2 1/4 t. active dry yeast
2 c. flour
1/2 t. salt
1/4 c. butter, room temperature
1 egg separated
1 can (12.5 oz) poppyseed filling

Glaze
1 c. powdered sugar, sifted
1-2 T. half and half

Combine water, sugar and yeast in a small bowl and let set until frothy, about 5 minutes.

Place flour and salt in the bowl of a stand mixer.  Add the butter and cut in with a pastry cutter until mixture resembles course crumbs.  Attach the dough hook to the stand mixer and add the yeast mixture and egg yolk to the flour mixture.  Run at slow speed for 3 or 4 minutes until the dough comes together adding more flour, a bit at a time, if necessary.  Once the mixture forms a ball continue to knead with dough hook for another 5 minutes at low speed.  The dough should spring back when touched.

Place dough onto a lightly floured surface and divide in half.  Roll each half into a 12x16" rectangle. Place 1/2 can of poppyseed filling onto each rectangle, leaving a 1" border.  Fold the border back down over the filling, pressing down as you go.  Starting at short end, roll it up like a jelly roll, pinch the seams and end closed and place seam side down on a parchment lined baking sheet. Set in a warm place and allow to rise until double in size, about 1 hr.

Beat the egg white with a fork and brush over rolls.  Bake in a preheated 350* oven for 30-40,minutes, until golden brown.  Cover with a towel and allow to cool completely before glazing.

Mix half and half into the powdered sugar, 1 T. at a time, until desired consistence is reached. Drizzle over the cooled poppyseed rolls.  Print Recipe


Let's take a look at what my fellow bakers have baked for this month’s Family Feast Breads event:

• Butterflake Rolls from Karen's Kitchen Stories
• Cardamom Fig Braid from A Shaggy Dough Story
• Challah Bread from la cocina de Aisha
• Cheesy Garlic Pull-Apart Buns from Food Lust People Love
• Chicken in a Blanket from Sneha's Recipe
• Classic Dinner Rolls from A Baker's House
• Cloverleaf Rolls from En La Cocina de Caro
• Cranberry & Orange Spice Bread from Baking in Pyjamas
• Eggless Coconut Pineapple Quick Bread from Seduce Your Tastebuds
• Edible Bread Basket from Passion Kneaded
• Mallorcan Ensaimadas from Ruchik Randhap
• Meyer Lemon & Cranberry Einkorn Bread from The Schizo Chef
• Pear Pie Cinnamon Rolls from From Gate to Plate
• Poppy Seed Coiled Challah from Bakingyummies
• Poppyseed Roll from A Day in the Life on the Farm
• Povitica from Spiceroots
• Pumpkin Dinner Rolls from Cook's Hideout
• Pumpkin Yeast Bread from Hostess At Heart
• Rose-shaped Buns from Sara's Tasty Buds
• Savory Cheddar Honey Butter Rolls from Hezzi-D's Books and Cooks
• Simple High Fibre Baguettes from What Smells So Good?
• Smoked Cheddar Caramelized Onion Dinner Rolls from Noshing With The Nolands
• Sweet Dumpling Squash Drop Biscuits from Magnolia Days
• Thanksgiving Wreath Braided Bread Centerpiece from Pastry Chef Online

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.