Quick Poppy Seed Rolls
Poppy Seed Rolls make for the perfect breakfast, snack or dessert. This recipe is amazing because it requires NO rising time.
Servings 35 rolls
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.
Calories: 228kcal | Carbohydrates: 29g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 77mg | Potassium: 149mg | Fiber: 3g | Sugar: 6g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 3mg