POPPY SEED ROLLS
I've made these often for Sunday dinner, and they are delicious! There's nothing like homemade rolls to top off a meal.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Add 1 teaspoon of sugar; let stand for 5 minutes. Beat in milk, shortening, salt, egg and remaining sugar. Add enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape into balls. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes. , Brush tops with butter; sprinkle with poppy seeds. Bake at 375° for 11-13 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts :
POPPY SEED DINNER ROLLS
Steps:
- Place warm water in large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes.
- Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky, about 5 minutes.
- Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
- Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place 1 dough portion on work surface; cover and chill remaining dough. Roll out 1 dough portion on floured surface to 13x11-inch rectangle (about 1/8 inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces.
- Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes.
- Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature. (Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)
POPPY SEED DINNER ROLLS
From Bon Appetit. These are beautiful and very rich - the inside is almost like a croissant. Yummy! Prep time includes rising time and overnight refrigeration.
Provided by LA286570
Categories Yeast Breads
Time P1DT2h25m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Place warm water in large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes.
- Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky, about 5 minutes.
- Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be prepared 2 days ahead. Keep refrigerated.).
- Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place 1 dough portion on work surface; cover and chill remaining dough. Roll out 1 dough portion on floured surface to 13x11-inch rectangle (about 1/8 inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces.
- Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes.
- Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature. (Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.).
Nutrition Facts : Calories 208.7, Fat 10.5, SaturatedFat 6.4, Cholesterol 43.7, Sodium 253.2, Carbohydrate 24.6, Fiber 0.9, Sugar 3.3, Protein 3.9
NUT AND POPPY SEED ROLLS (MAY, 1972)
For years during the 40 days preceding Easter mom would bake these with love, freeze, and present them as gifts to family/friends at Easter.
Provided by Suzie
Categories Yeast Breads
Time P1DT5h
Yield 5 loaves, 60 serving(s)
Number Of Ingredients 15
Steps:
- DOUGH.
- In a large bowl, sift flour, sugar and salt; mix with margarine (like pie crust).
- Beat egg yolks and add sour cream; add to flour mixture.
- Combine yeast with a little warm milk and 1/2 teaspoons sugar. After yeast has dissolved, add to flour mixture.
- Knead to a soft dough; divide into 5 balls; wrap individually and place in refrigerator overnight.
- FOLLOWING DAY:.
- Mix ground nuts, sugar and enough milk (canned or regular) to make a paste.
- Mix poppy seed, sugar and enough milk to make a paste.
- Take dough balls out of refrigerator and roll each into a rectangle.
- Spread with either nut or poppy seed filling.
- Roll up and place on greased pan, cover and let rise a about 20 minutes.
- Bake at 350 degrees for about 30-40 minutes.
Nutrition Facts : Calories 198.4, Fat 11.7, SaturatedFat 2.1, Cholesterol 15, Sodium 95.8, Carbohydrate 21.1, Fiber 1.7, Sugar 11.9, Protein 4
PUMPKIN KNOT ROLLS
These delicately-flavoured rolls add a festive touch to any table, and are surprisingly easy to make!
Provided by skat5762
Categories Breads
Time 2h20m
Yield 2 dozen rolls
Number Of Ingredients 10
Steps:
- In a mixing bowl, dissolve yeast in warm milk.
- Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour.
- Beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down.
- Turn onto a lightly floured surface; divide in half.
- Shape each portion into 12 balls.
- Roll each ball into a 10-inch rope; tie into a knot and tuck ends under, place 2 inches apart on greased baking sheets.
- Cover and let rise until doubled, about 30 minutes.
- In a small bowl, beat water and remaining egg.
- Brush over rolls.
- Sprinkle with sesame or poppy seeds if desired.
- Bake at 350 for 15-17 minutes or until golden brown.
- Remove from pans to wire racks.
Nutrition Facts : Calories 1940.1, Fat 46.3, SaturatedFat 25.1, Cholesterol 415.6, Sodium 2137.7, Carbohydrate 325.1, Fiber 11.1, Sugar 52.3, Protein 52.6
POPPY SEED OR NUT ROLL
A nice moderately sweet yeast Bread/coffee cake. Can be made with poppy seeds or ground nuts. Nice for breakfast in the morning with coffee or a no too sweet dessert.
Provided by Steve P.
Categories Yeast Breads
Time 5h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Combine all filling ingredients (except raisins) and beat well.
- Set aside.
- Dissolve yeast in 1/2 cup of the warm milk.
- Combine the flour, sugar, salt and eggs.
- Add remainder of the milk, butter and yeast mixture.
- Beat until elastic.
- Sprinkle top with a little flour and cover with a cloth.
- Let stand in a warm place until double in size.
- Punch down.
- Divide the dough into 2 pieces.
- Put on floured board and roll out into a rectangle.
- Spread with cooled filling and sprinkle with raisins.
- Roll like a jelly roll.
- Place in greased pan and let stand to rise again.
- Brush top with margarine or butter bake for 45-60 minutes in 350 degree oven.
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