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Poppy Seed Mini  Rolls

  • 40 dkg of fine flour

  • 2.5 dkg yeast (fresh)

  • 5 dkg of crystalline sugar

  • 2.5 dl of milk

  • 1 dl (olive) oil

  • 1 egg for lubrication

  • 1 mocha spoon of salt


  • 25 dkg poppy (minced)

  • 15 dkg (brown) sugar

  • 1 pack of vanilla sugar

  • 150 ml of water

  • 1 grated zest of lemon

poppyseed mini rolls.jpg

First, drizzle 1 dl of milk, add a spoonful of sugar, crumble the yeast, sprinkle some flour on top, cover, and let the yeast rise.

Sift the flour into a deeper container, mix with sugar and salt, then add the yeast, the remaining milk and the oil. Let's start kneading until it separates from the wall of the pot and its surface is not smooth and then form a loaf.

Pour a (baking) dish lightly, add the loaf, cover it and place it in a warm place for about 1 hour until it doubles.

While the dough is pouring, first add the two sugars to the filling with water, add the grated lemon peel, then mix the minced poppy seed. Mix well and allow to cool.

In the meantime, heat the oven to 180 degrees. After the dough is spread out on a floured, floured surface as thin as possible, lubricate it with the filling, tighten it tightly as we used it, then cut the rod into about two-inch thick slices.

Place it on baking sheet lined with baking paper, lubricate it with beaten egg, then bake for 15-20 minutes until there are beautiful golden browns.

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