Does anyone know the recipe for poppy seed roll?

Question

My Aunt use to make it and she's passed .

Answer 1

Poppy Seed Roll

875 ml (3 1/2 cups) flour
185 ml (3/4 cup) milk
60 ml (1/4 cup) sugar
2 packets yeast
2 egg yolks
1 tsp. grated lemon zest
6 tbsp. melted butter
1/4 tsp. salt

Filling
500 ml (2 cups) ground poppy seeds
125 ml (1/2 cup) sweet cream
3 tbsp. raisins
125 ml (1/2 cup) sugar
4 tbsp. honey
1/2 tsp. cinnamon
1 tbsp. rum
1 tsp. grated lemon zest

Method

Allow the yeast to rise in 60 ml (1/4 cup) cup of warm milk until doubled in size. Sift the flour into a deep bowl. Make a well in the center and place the yeast in the well. Add the remaining milk, sugar, egg yolks, lemon zest, vanilla, butter and salt. Mix together well and beat with a wooden spoon until blisters begin to form on the dough.
Place in a greased bowl, cover with a damp towel and allow to rise in a warm place for about an hour or until doubled in volume.
Divide the dough into two sections. Roll each section out very thinly on a floured cloth, brush with melted butter and spread with poppy seed filling (see below).
Roll up like a jelly roll, using the edge of the cloth to assist in the rolling. Place the two rolls on a well-greased baking sheet and allow to rise in a warm, draft-free place for 30 minutes. Brush the rolls with a well beaten egg white and bake at 180° C (350° F) for about an hour until golden. Cool before slicing and serving.

Filling
Mix the finely ground poppy seeds, lemon zest, raisins, sugar and cinnamon. Spread this mixture over the rolled out dough.
Heat the cream. Combine the cream, honey and rum and pour this mixture over the poppy seeds.

Answer 2

"A sweet roll with a creamy poppy seed filling."
Original recipe yield: 24 rolls.

Prep Time:
40 Minutes
Cook Time:
20 Minutes
Ready In:
16 Hours 40 Minutes
Servings:
24 (change)

INGREDIENTS:

* 2 cups all-purpose flour
* 1 (.25 ounce) package active dry yeast
* 1 cup warm milk
* 1/4 cup white sugar
* 1/4 cup shortening
* 1 teaspoon salt
* 2 eggs, beaten
* 1 3/4 cups all-purpose flour
* 1/2 pound poppy seeds
* 1/2 cup margarine, softened
* 1/2 cup honey
* 2 cups heavy cream
* 1 cup finely chopped walnuts
* 1 1/2 cups raisins
* 1 teaspoon orange zest

DIRECTIONS:

1. Place the poppy seeds in a bowl and cover with boiling water. Let soak for 1 hour.
2. Stir together milk, sugar, shortening, and salt. Stir until shortening melts. Cool mixture to lukewarm. Mix yeast with 2 cups flour; mix into milk mixture. Stir in eggs. Work in enough of the remaining flour to make a moderately stiff dough. Turn dough out onto a lightly floured surface, and knead until smooth. Place in a well oiled bowl, and turn to coat the surface. Cover, and let rise until doubled in size.
3. Drain poppy seeds well, and put through the finest blade of a grinder 3 times. Cream butter or margarine and honey. Add cream, and stir in poppy seeds, nuts, raisins and grated peel. Add more cream if necessary to spread thinly over dough.
4. Deflate dough, and divide in half. Roll each half to a 12 x 8 inch rectangle. Spread with poppy seed filling. Roll up, jelly-roll fashion, from long edge. Slice each into 12 pieces, and place cut side down in greased 9 inch round cake pans. Let rise until doubled in bulk.
5. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.

Answer 3

POPPY SEED DINNER ROLLS
These all-American rolls are so flaky and buttery that everyone will want seconds. Be sure to begin preparing the dough a day before serving because it needs to be refrigerated overnight.
1 cup warm water (105°F to 115°F)
2 envelopes dry yeast
1/4 teaspoon plus 1/3 cup sugar

2/3 cup whole milk, room temperature
1 large egg
2 1/2 teaspoons salt
1/4 cup (1/2 stick) unsalted butter, melted, cooled
5 1/3 cups (about) all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into thin slices
1 egg beaten with 1 tablespoon cold water (glaze)
Poppy seeds

Place warm water in large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes.

Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky, about 5 minutes.

Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be prepared 2 days ahead. Keep refrigerated.)

Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place 1 dough portion on work surface; cover and chill remaining dough. Roll out 1 dough portion on floured surface to 13x11-inch rectangle (about 1/8 inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces.

Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes.

Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature. (Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)

Makes 24.
Bon Appétit