Poppy Seed Rolls

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"A sweet roll with a creamy poppy seed filling."
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16 h 40 m servings 343 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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i used my bread maker to make the dough, and used a can of poppy seed filling, to which i added some walnuts, orange peel, and some cream. i agree, the filling ingredients look wrong - i think t...

The dough is wonderful. The filling, I am sure has the wrong measurments. 2 cups of cream is way to much. Its too watery. Also it says it takes 16 hours and 40 minutes to make? what?? I th...

wonderfull! except, i substituted nus for raisins.

This recipe is similar to our poppy seed buns. We use white poppy in our filling. It is fabulous!

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