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
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 absolutely love this recipe! Especially for the fact that you don't have to let the dough rise for an hour! Has family coming over for some tea and this was quick and easy to make!
Thanks, Irina! I love fast recipes, too! Enjoy your tea time!
Is it possible to substitute margarine for unsalted butter or completely omit it?
Hi, Ana. You can totally substitute unsalted butter for the margarine. I've had several readers share that that's what they've done and their rolls came out well. In general, I prefer margarine in this recipe because it provides a softer texture in my opinion, but it's up to you! Let me know how yours turn out. 🙂
So GOOD! This is my go to recipe! It's gone by the time I can even eat one lol
The same thing happens in our house, too! They really are delicious, aren't they?
Hello,
Have you made a sourdough version of these before?
Hi! I haven’t tried this recipe with sourdough—I love how it turns out with yeast, so I’ve only ever made it with a yeast-based dough. That said, you could definitely use this recipe (https://momsdish.com/sourdoug…) and swap the filling for poppy seeds if you’d like!
I made this recipe a few times, it is amazing and easy. Rolls turn out great!
Have you tried freezing these rolls? I want to make more and have them on hand in my freezer for later.
I’m so glad you love the recipe! It’s definitely a keeper. Yes, you can freeze the rolls! After shaping them, freeze the raw rolls on a baking sheet until firm. Once frozen, transfer them to a Ziploc bag or airtight container. When you're ready to bake, just thaw them in the fridge overnight and bake as usual. It’s a great way to have them ready whenever you need them!
I accidentally added the egg into the dough (then realized it was for the egg wash 😅). I also used butter instead of margarine and they turned out great!
"Oops, happy accidents are the best! 😅 I’m so glad they still turned out great with your tweaks —thanks for sharing! 🧈💛
Looks yummy!
Question: Can this recipe be made dairy free?
Any tips?
Thanks
Hi Diana, I have never tried making this recipe dairy free. I feel like dairy is the key component here so it would be hard to avoid it. Sorry I cant be more help...
Yum! We've made two other poppyseed roll recipes. They were okay. This is delicious! We've made the recipe twice and the rolls turned out great each time. Thank you!
Hi Brooke, I am so happy that you found the recipe that you love. Loved reading your comments and thanks for taking the time to share this. Happy Holidays!
These poppy seed rolls are fantastic! Thank you for the excellent written recipe and informative video! They were just like my Polish Grandmother made. I will be definitely be making these again. I did frost half of the rolls with a confectionary sugar frosting. Yum! 😋
Hi Susan, this made my day! I am so happy that we can bring back the nostalgic recipes from our grandma. Thanks for sharing your feedback, its soo great to hear this. Happy Holidays!
Do you let the dough rise before making the rolls? Once the prepared rolls are placed onto the baking pan, do you let the rolls rise before baking?
Hey, This recipe requires no rising time! Quick and delicious! Enjoy 🙂
I made this recipe including the poppyseed filling from scratch per your recipe. These came out delicious!
The instructions were on point.
Thank you
Thank you so much for your kind words! I'm so glad you enjoyed the recipe and the poppyseed filling—it sounds like you nailed it! 😊 It's great to hear the instructions were helpful too.
Do i cook them at 300 F ?
Yes, bake them at. 300°F. Enjoy!
I did not see you brush egg on prior to baking?!?!
Hey Mary, It might not have been added to the video, but I usually do. It's adds a beautiful sheen, but also not necessary. Either way, they'll be delicious!
Ty!!!
Hi Natalya, I'm so anxious to make this recipe this weekend! I loved your video, too! My question is.....I do not have a Kitchenmaid mixer, mine isnt working and need to buy a new one. I do have a hand held electric mixer.....is this doable? Any tips using this for my dough?
And with the extra dough, I though a out making nut rolls! Your thoughts?
Hey Debbie, This recipe requires a good amount of kneading, about 10-15 minutes. I personally always use my KitchenAid. By hand it may take longer to knead, and a regular mixer might not have the power or right attachment for kneading properly. Do you have a bread machine? The dough could be made in there. Btw, I love the idea of nut rolls though! Yum!
made the rolls yesterday and the family loved them! Could not roll the dough into a thin layer - was too "stretchy" and did not roll nicely into a roll but my family is OK with "artistic". I made my own poppyseed mix (mistake - next time will buy) and added crushed walnuts and raisins. I had some dough left over so filled it with Peanut Butter (nice). Baked them all for 40 minutes (should do a bit less next time). Came out fantastic. Only thing: will make half the amount of dough because the rolls will dry out in a few days in spite of my kids earnest try to finish them...
I will try this again because this is soooo much better than store bought (and so much fun to make!)
Thanks so much for sharing your experience with us Susan! Glad you had so much fun with the family making this.
OK so I am so confused I went by the directions and I just made one big long roll. I only got 10 rolls it says you should get 35 so was there some point in there where I was supposed to divide this dough into four separate rolls
Hi Cindy, in step 4 we mention to cut them into two inch pieces. I am not sure if you saw that? I also think that video would be useful in this recipe. Hope this helps.
Do I use rapid rise yeast or regular yeast
Hey Joni, I use active dry yeast. Under the ingredients list, any ingredients listed in blue means you can click on it and it will take you directly to a link showing which one item I used.
I made these today. Froze most of the rolls unbaked for use at a later time. But made a dozen just now. First, this was the easiest dough I have ever worked with. I am terrible at rolling out anything but had no problems with this dough. They were perfectly done at 32 minutes for me. I used canned solo filling. I thought they weren’t as sweet as I would like. I think I will put some kind of pastry glaze on the next ones I bake. But they were very easy and make a lot!
Hey Kristin, I'm so glad you enjoyed working with this dough! I find canned solo filling sweet, but if you prefer sweeter pastries, a glaze would be great!
Thank you for this recipe, i was looking for a sourdough which is a bit simpler as sometimes it takes 4 hours of my life.. One problem though, don't know what happened to the metric measurements, but that was far far far too little milk, my dough wouldn't even connect, it was powder... had to put about 180% of the milk amount provided .. and only then the rolls came out picture perfect, very soft and almost tripled in size in the oven ..
Hey Emma, I'm happy to hear you were able to adjust the measurements and it came out perfect!
After reading other comments (my aplogies for not seeing them before I asked about butter instead of margarine) But I notice that your response is always that you've had better luch with margarine. Can you explain why? Does the butter effect the texture, rise, fluffiness of the dough? Thanks
No worries - I'm happy to answer any questions. I prefer margarine in this recipe because it provides a softer texture in my opinion. But like you asked earlier, butter works as a substitute.
Loved your video. I have made larger poppyseed rolls but I like the idea of the individual poppyseed rolls. Your recipe calls for margarine. I am assuming that butter would work as well? Thanks!
Hey Elizabeth, I appreciate the love and support! 🙂 Yes, you can use butter. Enjoy!
Can the dough recipe be made with gluten free flour.
Hi liz, I have personally not tried this recipe with gluten free flour, however if you end up trying it please let us know how it works for you.
What is meant by 1g oil?
Hey Michele, I'm not sure where you are getting 1g oil from. Can you help me understand?
I absolutely love your recipe! I keep using this! I make a big batch of dough, roll it up and cut the slices, then freeze. Then I only have a take out a few servings at a time and my family loves it!
Jen, this is genius! I this can also be a life saver for when you have unexpected guest. I am definitely doing this for the holiday season.
Can I freeze them?
Hi Irina, I recommend freezing them raw. Then thaw overnight in the fridge and bake according to instructions. Enjoy!
Hi, love your recipes. I’m making this today but was wondering how much dough to pinch off for each roll? Do you get 4,5,6, or 7 loaves before you cut them in individual rolls? In other words, how many long rolls does one full recipe make? I’m just going to make loaves, not cut them and want to be sure I’m not using too little or too much dough for each roll. Hope that makes sense. Thank you!
Hey Lucy, so my guess is that it would be about 4 rolls but I haven't tested this. I recommend rolling one out and seeing how it does, make sure that it rises well. If it doesn't do well, my tip is to stick with the smaller rolls for best results. I wouldn't want the dough on big loaves to crack or the final results to be too dense. Hope this helps!
I make 6 rolls. I tried 4 but they were clumsy to handle.
Thanks for the feedback Beejay!
Hello, love your recipes! I’d like to make loaves rather than individual ones. How many loaves do I divide the dough for them? I think I’ll like this dough better than my normal dough due to a lesser rise. My recipe uses less flour (4.5 cups) and it makes 4. Sometimes my poppyseed rolls come out to ‘bready’. That’s why I think I’ll prefer your dough recipe. Thank you.
Hey Lucy, I haven't made this recipe in bigger loaves but I think you could get about 4 "loaves" from this recipe. Divide the dough into 4 pieces, roll out one piece and make the "loaf" and go from there. You can adjust based on that if you want smaller or bigger loaves. I'm not sure how the bigger loaves will rise and if the texture will be the same since I haven't tested this, but you are welcome to give it a shot and let us know how it goes. Enjoy!
Can you make these in loaves
Hey Jeff, That would totally work!
Can I substitute margarine for butter?
Hi. I'm from Voivodina, where this is something we just can't do without. So, to answer your question - yes, you certainly can use unsalted butter, and you can even use the clean, white pork lard (just use about 10-20 percent smaller amount than butter/margarine). This dough is traditionally made with lard - namely, butter was always more "dear" than lard, which was something every household had and regularly used. If using lard, you can - but don't have to - add some grated lemon zest or vanilla aroma to the dough.
Hi Sofia, I find that the result is the best with margarine, but you can definitely use unsalted butter instead if that is what you prefer. Thank you for reaching out.
Thank you Natalya, I also wanted to know if I can make 1/2 of the batch? I made them yesterday and they are wonderful!!!! Thank you for the recipe, but it too much for me. Thanks for this wonderful recipe 👍👍👍
Hi Sofia, you can absolutely make half the batch. I am so glad to hear that you love this recipe! Thank you for sharing your feedback!
Tried the Poppy Seed Rolls, and they are amazing! I have never tried making them before, because the recipes always looked so complicated. Your recipe, instructions, and video made it very easy. Thank you so much!
Hi Colleen, I am so honored that you tried my recipe. Thank you for giving it a chance. I am thrilled it was a success!! Enjoy!