Most people call this beatiful creation Bylochki but I call them Piroshky, we always have in our family.
We Slavic people love our piroshky with poppy seed, the more poppy seed the better. We grew some in our garden in Ukraine, mom would use it in very small potions for piroshky as it was treated like a delicacy. Out of all piroshky she made one or two rolls with poppy seed and we would eat it on Sunday. We are lucky, here in USA poppy seed are cheap, available in most stores and often come already premade with sugar for filling.
My sister calls them Lazy piroshky. She would always bring her piroshky loaded with poppy seed and ohh man… they are good! I made them recently and they are easy to make. The most surprising part to me was the fact that you don’t need to wait for dough to rise. So next time I have unexpected guest, I am making this.
Note: Almost seems like step is skipped, they do not have to rise even after you will roll them all out. Piroshky do double in size while they bake so don’t worry if they look tiny when you pot them inside the oven.
Tip: You can do twice the portion and freeze them for busy day. To warm them up you can use oven or microwave. If you plan to use oven, you should under cook them for about 5 minutes.
Other Russian Piroshki to Try:
Recipe
Ingredients
Instructions
- Combine lukewarm milk with yeast, sugar. Let yeast dissolve for 5 minutes. Add salt, melted margarine and oil. With 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 seed.
- Roll up the shorter side, making it into a long string. Flour knife, 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 oven to 300F. With whisked egg, brush tops of piroshky. Bake for 30-45 minutes, until golden brown.
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!
Hello Natasha how do you do your poppy seed filling ?
Sometimes I buy them at the Russian store. But, I love this recipe also 🙂 it's cheaper to make at home and no corn syrup 😉 http://momsdish.com/recipe/307
Solo makes a poppy seed filling that is great. It comes in a can and is ready to use, tastes great and is easy. That’s the only one I use for my baking and my family loves it.
Cornelia, thank you for sharing the tip. DO you have a favorite brand?
i cant see instructions, just pictures
Please tell me what device you are using? Because I can see them. We can't figure out the issue 🙁
what temp do you bake them on and for how long? also do you just do pictures or do you write out the directions too?
Between pictures there are directions. Please tell me if you cant see them, we would like to fix it. Preheat oven to 300F. With whisked egg, brush tops of piroshky. Bake for 30-45 minutes, until golden brown.
i understand what the people mean about instructions. if they go up top and click on "print" it will show instruction on 1 sheet of paper
We are working to resolve that issue. Thank you!
Natalya, thank you so much for the great recipe!! I made this dough today and did 4 ruleti instead of bulochki though. But dough was just perfect taste, texture and so easy to work with!! A added bonus to no rise time as well. Keep up the good work! Be blessed!
Hey Alena! Yes, this one is a quickly 😉 glad you liked the dough.
Thank you for posting this recipe.These rolls look cute and taste great! The dough itself is a pleasure to work with, I am definitely going to use it in other recipes 🙂
Greetings from Italy!
Oh wow! Hello hello all the way to Italy. Looks like they turned out beautiful. Thanks for leaving me pics to see 🙂
You're welcome. Thanks for your kind words 🙂
Can't wait to try these. My Slavic mother-in-law used to make both poppy seed and nut rolls. Really missed them at Christmas.
Hi Karen, this is probably the easies recipe to try for Russian bulochki. I am sure your hubby will be impressed if you surprise him with this Slavik pastry 🙂 Keep me in the loop, how it goes?
planning to do them tomorrow morning 😉 thank you Natashenka for the recipe
Hey Vera, thank you so much for your very sweet comment!!! People like you make it more exciting. Definitely excited for your tomorrows treat 🙂
yes, you can
For the oil, what kind?
I used canola oil but you can use light olive oil too
Can I use butter instead of margarine?
Thank you so much. 🙂 Tell me how you like them
I love how u have step by step photos. So easy to follow. And this pastry is def going on my to do list. Glad I have discovered ur existence!!!!! Blessings to u!!
They are very good. I will be making those for thanksgiving with my in laws 🙂
I'м in love with this recipe. Nu ochen' vkusno poluchilos'.