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Polish Poppy Seed Rolls
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
220 minutes
Chef John's irresistible Polish poppy seed rolls feature a sweet glaze and crunchy filling for a delectable treat.
Ingredients:
  • 0.5 cup whole milk, warmed
  • 2 teaspoons active dry yeast
  • 1.5 cups all-purpose flour, divided, or more as needed
  • 2 large egg yolks
  • 3 tablespoons white sugar
  • 3 tablespoons unsalted butter, melted
  • 0.5 teaspoon kosher salt
  • 0.125 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter
  • 0.25 cup milk
  • 0.25 cup honey
  • 2 tablespoons water
  • 1.5 cups poppy seeds
  • 3 tablespoons powdered sugar, or as needed
  • 1 teaspoon milk, or as needed
Instructions:
  • In the bowl of a stand mixer, mix together warm milk, yeast, and 1/2 cup of flour until a "sponge" forms. Let it sit for about 30 minutes.
  • Combine egg yolks, sugar, melted butter, salt, and vanilla extract in the "sponge" mixture. Whisk until well combined. Then, add 1 cup of flour and mix with a dough hook attachment on low speed, occasionally scraping down the bowl with a spatula. Knead for about 5 minutes until a soft, smooth, slightly elastic dough forms. Adjust consistency by adding more flour if needed.
  • Transfer the dough from the bowl and knead by hand for about 1 minute, adjusting consistency by gradually adding more flour, if needed.
  • Place the dough in a bowl greased with a touch of oil. Make sure it is covered and allow it to rise in a cozy spot until it doubles in size, approximately 2 hours.
  • As the dough rises, combine butter, milk, honey, sugar, and water in a saucepan over medium-high heat. Bring to a simmer, then add poppy seeds. Stir and cook until the mixture thickens to a spreadable texture, around 5 minutes. Remove from heat and let it cool to room temperature for 20 to 30 minutes before using.
  • Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with a silicone baking mat, like Silpat®.
  • After the dough has doubled in size, move it to a dusted surface and shape it into a 15-inch long log using your hands. Then, with a rolling pin, flatten the dough into a 10x18-inch rectangle that is approximately 1/8-inch thick.
  • Spread the cooled filling evenly over the top of the dough, leaving a 1 1/2-inch border along one longer side. Lightly brush the exposed edge of the dough with water.
  • Roll the dough and filling towards the brushed edge, ensuring the seam is at the bottom. Seal the ends and shape the roll evenly using your hands. Trim off any excess dough on the ends if needed.
  • Slice the roll into 8 uniform pieces and arrange them flat on the baking sheet. If doable, gently conceal any seams under the spiral of dough. Allow to rest for 5 minutes.
  • Bake in the center of the preheated oven for 20 to 25 minutes until golden brown. Then, transfer to a cooling rack and let it cool to room temperature.
  • As the rolls cool down, mix powdered sugar and milk in a bowl to make the glaze. Brush the warm rolls with the glaze and enjoy.

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