Easy Poppyseed Rolls
Disclaimer: This is a cheater version of the basic, well-known poppy seed rolls. My mom has been making Piroshki using this cheater version for a while now, and even though I do love making my own dough for pastries, this method makes it so much easier and stress free. Also, they are JUST as delicious! So, why not??
Because the meat grinder is something I take out on rare occasions (so many parts to clean!) I make a large batch of the poppy seed filling and keep it stored in the refrigerator for a week or so. I'm thinking of making a poppy seed and walnut bread with my leftovers here soon. If I get a yummy recipe out of that, I'll share it here. But until then, I hope you give this easy method for poppy seed rolls a shot! Happy baking friends!
Easy Poppy Seed Rolls
Makes 18 Rolls
Ingredients:
1 cup poppy seeds
2/3 cup sweetened condensed milk
2 tablespoons sugar
2 tablespoons warm water
1 egg, beaten
Rhodes Yeast frozen dinner rolls (18 rolls)
Extra poppy seeds for garnish
*A meat grinder is necessary to grind the seeds. Will not work with food processor
Directions:
1. Rinse the poppy seeds through a fine mesh sieve. Add the poppy seeds and 3 cups of water to a medium pot and place over medium heat. Do not boil. Once it comes to a simmer, turn off the heat and cover. Let it stand for 30 minutes.
2. After thirty minutes, drain the poppy seeds through a sieve over a cheese cloth to catch the seeds. Strain as much water out of the poppy seeds as possible, then grind all the poppy seeds through a meat grinder. Once poppy seeds have been ground, stir in the sweetened condensed milk until well mixed. Keep covered in the refrigerator until ready to use.
3. Spray a 9x13 inch baking dish with non stick spray, then evenly place 18 frozen dinner rolls into the dish. Cover with plastic wrap, and let rise as per package instructions (dough will be ready in about 3-5 hours, depending on how warm your kitchen is).
4. Once the dough balls have risen, roll out each one individually on a lightly floured surface, and add a tablespoon of filling into the dough. Fold the dough over and pinch the edges shut around the filling, then take one end and pinch it over the other. They will be shaped like large won-tons. While working on each roll, keep the rest covered with plastic wrap in the baking dish to prevent the dough from drying.* Let these stand and rise for another 15 minutes. After 15 minutes, brush each roll with the beaten egg with a pastry brush. Sprinkle lightly will poppy seeds.
5. Preheat oven to 350 degrees Fahrenheit. In a small bowl, mix 2 tablespoons sugar and 2 tablespoons warm water. Bake rolls for approximately 18 minutes, then brush the sugar/water mixture lightly over each roll with a pastry brush. Bake for another 4-6 minutes (until light golden brown). Remove from oven and immediately brush again with sugar/water mixture. Do not brush the rolls once they start cooling (this will make the dough soggy). Let cool, and enjoy.
*You will have leftover filling. Filling can last up to a week and be used in many other delicious recipes.