Poppy Seed Rolls make for the perfect breakfast, snack or dessert. This recipe is amazing because it requires NO rising time.
Poppy Seed Rolls in a flash? That’s right. Without having to wait for the rising time, you can have bakery fresh pastries on the table in under an hour!
Poppy Seed Rolls are stuffed with a sweet and crunchy filling that is seriously to-die-for. While poppy seeds are no stranger to American baking, they are IMMENSELY popular in Polish and Ukrainian baking.
Some of the best memories I have as a child include gobbling up these delicious rolls. Now that I am an adult, I like to pair them with a nice cup of coffee or mug of tea. I’m looking forward to hearing your thoughts and feedback in the comments below!
How to Make Poppy Seed Rolls
- Use fresh yeast. A common mistake I see bakers make is using yeast that has been sitting around for too long. It’s important to keep tabs on the expiration dates on your yeast to prevent your rolls from turning out dense and flat.
- Make sure your milk is at perfect temperature. To make sure all the sugar dissolves and you set the stage for a nice, custardy texture, get your milk to the right temp before dissolving in your sugar.
- Add your flour slowly. Add your flour in small portions for easier mixing. Depending on the brand you use, you may need more or less. The dough should be sticky, yet elastic and easy to to work with!
- Get your “knead” on. Knead the dough long enough to achieve the desired texture. When using a standing mixer, like a KitchenAid, this takes about 10 minutes.
- Give the rolls space! When placing your rolls on the baking sheet, make sure to leave some space in between. They will double in size and you don’t want them sticking together.
- Make it golden. Brush the tops of your rolls with egg to give them a nice and shiny, bakery-worthy top!
Poppy Seed Filling
A great poppy seed filling really makes or breaks this recipe. In my opinion, the more filling the better! You will find, however, that some bakers like a thin layer. Whatever suits your taste buds is the route you should follow!
If you have never tried poppy seed filling before, you are probably wondering what the heck it is! Simply put, it’s a custard like filling made with, you guessed it, poppy seeds! It also contains sugar, eggs, butter and a pinch of salt. The end result is delectably sweet and earthy filling. Be prepared to get some poppy seeds stuck in your teeth! But, trust me, it’s worth it…
Depending on the energy and time you want to spend, you have TWO options for making your way to a great filling. Try your hand at making my poppy seed filling recipe or head to the nearest Eastern European grocery store. You can also purchase some filling online.
Storing Poppy Seed Rolls
Room Temperature
After you bake your poppy seed rolls, let them cool down completely. Store them in an airtight container or Ziploc bag to keep them fresh for longer. Leave ‘em right on the counter and they will stay fresh for up to five days.
Hot Tip: If your rolls become stale faster, reheat them in the microwave or oven to soften them up again!
Freezing Piroshki
After forming your poppy seed rolls, freeze them raw on a baking sheet. Once they are completely hard and frozen, remove them from the baking sheet and store them in a Ziploc bag or airtight container. When you are ready to bake, allow the rolls to completely thaw in the fridge overnight. Then, bake according to directions!
Other Russian Piroshki to Try:
- Fruit Piroshki Recipe – a childhood classic filled with jam or any other fruit filling!
- Savory Piroshy – These fried Piroshki are amazing, filled with ground meat and onions.
- Vatrushka Buns– They are to die for, filled with farmers cheese and raisins.
Recipe
Ingredients
- 2 1/2 cup milk
- 1 tbsp yeast
- 40 g oil
- 1/2 tsp salt
- 4 tbsp margarine
- 3/4 cup sugar
- 7 1/2 cup flour (depending on the brand, you may need more or less)
- 1 egg
- 16 oz poppy seed filling
Instructions
- Combine lukewarm milk with yeast and sugar. Let yeast dissolve for 5 minutes. Add salt, melted margarine and oil. Using a dough hook, mix in flour in small portion.
- Knead the dough for about 15 minutes, until it’s elastic and not sticky.
- Dust your counter with flour and roll out the dough with a rolling pin to very thin rectangle. Brush it with whisked egg, this makes poppy seed stick to the dough. Spread even thin layer of poppy seeds.
- Roll up the shorter side, making it into a long string. Flour knife and cut them into 2 inch pieces.
- Place them on baking sheet covered with parchment paper, leaving about an inch of space in between each one. Repeat until you run out of dough.
- Preheat the oven to 300 °F. Brush tops of piroshky with wisked eggs. Bake for 30-45 minutes, until golden brown.
I halved all of the ingredients and it was enough to feed a hungry family of four. Young kids (and parents) really enjoyed these as a dessert. Easy recipe , also a GREAT recipe for poppy fill on the other page. Thanks so much, definitely going to save this as a favourite!!
I am so glad you enjoyed them, they really do make for the best dessert.
I had so much fun making these...everything went perfectly! Thx so much. I'm exploring my Ukarainian and Russian heritage as well as my husbands. So interesting. A few differences than the way my mom and her mom cooked but very good. I wish I should send you a picture...delectable!
Patricia, I am so glad you enjoyed the recipe and that it went well. I hope you continue exploring Ukrainian and Russian recipes, they really are amazing!
hello, just wondering instead of the fresh yeast is the ratio for yeast the same for instant or active yeast?
When we say fresh yeast, we mean a new package not something that's expired.
What is 40 god oil thanks
Hey dear, I am assuming you are wondering what 40 g oil is, it si 40 grams. Its about 3 tbsp of oil.
Hi Natalya, I'm really looking forward to making these! I'm planning to make your poppy seed filling (https://momsdish.com/recipe/3…) and I'm wondering if that will make the same amount of filling you need for these rolls? Or should I reduce the amount of filling to match this recipe? Thanks!
Hey Carolyn, this should be a good amount of filling for the recipe. We like to fill them generously.
Perfect, thank you! 🙂
Hello! Is it possible to half this recipe? Thanks!
Hey, yes for sure. Just half all the ingredients.
Hi, I have a question about the dough can you make the dough ahead of time and put it in the fridge to use later?
Hey Julia, I think you can but probably no longer than 2-3 days.
Without a Kitchen Aide, what do You suggest for mixing the dough ?
We use this 6qt Kitchen Aid, here is the link to exact one https://amzn.to/3dE4AOw.
Made these twice already. I realized that if using Canadian flour, you only need about 6 cups. Also, it's not very clear in the instructions that you're supposed to roll out the dough in a couple batches. So the first time I made these, they were huge, lol 😆 but they taste really good! I actually prefer these over the traditional bulochki.
Hey Kate, thank you for sharing the feedback. I am hoping that the video does help. 🙂
Love it! Just made those poppy seed rolls and and we love them! Thank you Natalya!
What kind of KitchenAid mixer do you have? Thank you
Hey Ina, I have the 6 Qt. Professional 600, here is the link to it. https://amzn.to/3cti53k
They are delicious, i used butter instead of margarine. And the dough was so easy to work with.
Hey Yulisa, thank you for sharing your feedback. I am so happy you loved the recipe. Thank you for sharing!
Love how easy these were to make! The first batch was good (but the second was even better.. the 3rd was the best! I think it's because the dough did have some tome to rest and rise). New family favorite!
Wow! This is so sweet. Thank you for sharing your sweet feedback.
In the print out you listed 4oz of margarine... in the video it 4tbs. Which is it? I already made it with 4oz and hope it still works 😕
Hey Lina, it is 4 tbsp. Thanks for catching that.
I used 4oz butter🤦♀️
Hello Natalya,
Could I substitute margarine of same ratio for the butter for the recipe? Thank u for your time
Hey Luda, yes you definitely can.
Great video! Good job! I’m looking forward to try this recipe
Hey Natasha, thank you so much! Keep me posted on how it goes! 🙂
Just found this recipe and excited to try! I see a lot of people having issues with too much flour. I would think people would know to stop adding flour once the dough reaches the consistency that is not “too hard and impossible to work with” especially since the recipe says you might use less. Ot not only depends on the flour but also on the humidity of where you are 🤷🏻♀️
Anna, Baking is just another level so science. 🙂 Also air pressure can effect baking too. So many weird things. I do need to update this recipe with more photos and possibly a video too.
I did everything by step but for some reason my dough didn’t turn out. I measured 7 1/2 cups flour just like it said but it was way to much flour. So the dough became tough and impossible to work with. ? I don’t know why it’s not turning out the way it should.
Hi Olga, what brand of flour did you use? This dough is not as soft as the rising dough would be but should be able to work with it. I would suggest adding flour in small portions to have control over dough.
I used the “gold medal” all purpose white flour. Thanks for getting back to me! Next time I will definitely put way less flour and see how it goes. I would have used Canadian flour since I know it’s the best for baking. But I don’t have any Russian stores near by.
Bobs Red Mill is also a great brand. I would recommend it for baking pastries.
Can i substitue butter for margarine?
I think it would change texture of the dough but it should be similar. I wouldn't but if you must, you can.
Love this recipe! Super easy. I made mine with walnuts filling and other roll with sugar. Blend walnuts with sugar in blender a few time( don’t over blend) roll out the dough and spread melted butter and pile up the nut mixture and that’s it. With sugar roll, spread melted butter on the dough sprinkle sugar (more or less) i like to cover everything with sugar 🙂 roll it up, cut them in to 2’ piece then slice the tip and all the way to the middle but don’t slice then all the way through. (when they bake it will look like a open rose). My childhood favorite fillings...
Omg. it sounds like heaven. I really need to try your recipe int the future. I love that you shared this. Thanks
Hi, Natasha!
how do you measure 40 grans of oil? using a measuring ml cup or kitchen weigh scale?
the recipe doesnt not say if poppy seeds need to be rinsed before grinding. do they?
last one:yours look so glossy on top, do you egg wash them before baking?
Thanks!
I use measuring cup to measure oil.
I purchased poppy seeds already prepared. The glossy tops is really optional, all to your preference.
I have yet to find a measuring cup with grams on it... Can I just use my kitchen scale?? Grams is a weight measurement not a volume.... so confusing when reading this recipe. Google converted 40g of oil into 0.18 of a cup. NOT helpful. Please help me out here!!
Hi Ally, next to the ingredients you can click to change it to metric conversion. Hope this helps 🙂
No it doest help because it converts it to 40g like before. So can I just weigh the oil?? Thanks
40 Grams of Vegetable Oil =
2.94 Tablespoons
8.81 Teaspoons
0.18 U.S. Cups
Hi Natalya! Was wondering if this dough is different in taste comparing with the perfect yeast dough. If it is, what is the difference? And what dough is better?
The perfect dough is the best, this dough is good but not as great. This recipe is very simple, doesn't require for it to rise. So it's an easy one.
Will have to try these rolls.
Hope you love them!
Made them a few times already and every time they turn perfect. Thank you!
Oh my, your photo is just so perfect! I love it. Officially hungry 🙂
The easiest and best poppy seed rolls that I've tried so far! I doubled up on the filling, because the husband believes that you can never have too much poppy seeds. They came out perfect! Thank you for an awesome and stress free recipe. Will definitely have to make these for the holidays 🙂
Wow, there is so much of the poppy seeds. I would love it. My boys would love it even more.
Hi Natalya.I would like to make these and was wondering if I could use the poppyseed recipe you have on your website.i just don't care for filling you buy at Russian store.just wondering.thanks a bunch
Hi Lena, you can use the recipe for sure. I have been sticking to that recipe lately. 🙂
Can I combine all of the ing. in the order that you list them, into a food processor?
You can do that if you food processor has a dough kneading option. Otherwise I don't know if it would combine it well together.
Hi, So I'm making these today. I followed the recipe just like it is. When the dough was done it was very dense and not sticky at all. It was very hard to roll out 🙁 I didint even need to use flour for rolling it. I added 7 1/2 cups. Thats how it said in the recipe. I put them in the oven not sure how soft they will turn out. I think 7 1/2 cups flour is too much. .
Hi Mira, it depends in the flour you use. Usually I use Canadian flour and this is the amount I use. Tell me how they turn out.
Hi! I actually had the same thing happen, I didnt even end up using all the flour cuz my mixer was just having way too hard of a time mixing it. and they turned out so hard we didnt even eat them, in a day after they dried out they were like rocks! I also used Canadian Jem flour... dont know what the problem was....
When you are kneading the dough it is always best to add flour in small portions. Because every brand of flour is a bit different it's easy to mess up the dough. If you run into this problem in future, you can always add a little extra milk.
I also used Canadian Flour, They were very dense and not as soft as I had though they would be, not sure what went wrong or if they are supposed to be so dense?
They should be on the soft side. It is best to add flour in small portions this way you get to control the amount of flour. Depending on the brand, you may need less or more flour. I hope you give them another chance 😉
I uses "Five roses" Brand of Canadian flour. So In a separate bowl I measured out 7 1/2 cups and set aside, With the dough hook attached I started spooning in the flour in small portions. I followed the recipe just like it was.
Flour does make a difference. I hope it works out for you next time. As soon as you see that dough is good in consistency, you don't need to add remainder of flour.
Can I use butter instead of margarine?
Hi Lily, I haven't tried using butter but I have been told that it can change the dough. If you give it a try, let me know how it goes!
I used butter and they came out perfect. Very delicious!
Thanks for the tip!
Ok thank you.
Also, do I knead dough for 15 mins with the mixer or hands?
Either way, by mixer it can be slightly shorter.
can you do any other fillings? such as jam or even some kind of walnuts with honey?
I think jam will leak on the sides but walnuts would work wonderful.
My family lives and owns a bakery in South America so I'm always trying to find quick and easy recipes for them like this one so thank you for this amazing recipe. By the way a quick tip about cutting them. We make cinnamon rolls a lot and they are really similar to this but when you are cutting them we found the easiest thing to do so that you don't flatten the roll is to take a piece of string and by crossing the strings over the top and pulling you litterally just squeeze it off.
Family owned bakery sounds so fun! That is such an awesome tip on cutting the buns, definitely will keep that in mind for future!