POPPY SEED ROLL
Make and share this Poppy Seed Roll recipe from Food.com.
Provided by Evelyn L Jepson
Categories Yeast Breads
Time P2DT1h
Yield 24-36 Slices, 24-36 serving(s)
Number Of Ingredients 19
Steps:
- Put the bread portion in a breadmachine, in order of liquids first, then dry. Putting the yeast in last in a little indent in top of the flour. Set on dough cycle.
- Filling:.
- 1/2 cup poppy seeds, put in grinder, just enough to pop the seeds. Take out and put in a large measuring cup with the 1/4 cup warm milk to soak overnight. Then without straining, mix the rest of the ingredients in with the poppy seed mixture. Mix well.
- When dough is finished, roll out to rectangle with the short side nearest you.
- Spread the poppy seed mixture on top of the dough, try to get the poppy mixture as close to the edges as possible.Roll up as a jelly roll. Place in well-greased deep pans.
- Give a egg wash, and sprinkle surface with poppy seeds and allow to rise. Bake at 350F, for 40 minutes or until a dark golden brown.
- Tip: You have to have the raspberry jam, either seeded or unseeded. It is the secret to the store-bought taste.
Nutrition Facts : Calories 230.7, Fat 10.5, SaturatedFat 5, Cholesterol 36.8, Sodium 123.4, Carbohydrate 29.9, Fiber 1.2, Sugar 11.9, Protein 4.7
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