Poppyseed Buns are soft, fluffy yeast rolls filled with a sweet poppy seed mixture, rolled and sliced into delightful individual portions. These buns are perfect for a comforting breakfast or a festive treat, offering a wonderful balance of a tender dough and the nutty, rich flavor of poppy seeds.
You’ll love these buns because the dough is enriched with milk, butter, and oil, creating a soft elasticity that’s easy to roll thin. The poppy seed filling sticks well thanks to an egg wash, allowing each bite to have generous layers of sweet seed filling. The moderate baking temperature ensures a golden crust and tender interior.
Ingredients
- 2 ½ cups milk, lukewarm
- 1 tablespoon active dry yeast
- ¼ cup oil (avocado or canola)
- ½ teaspoon salt
- 4 tablespoons margarine, melted
- ¾ cup sugar
- 7 ½ cups flour (adjust as needed based on brand)
- 1 large egg
- 16 oz poppy seed filling
Instructions
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In a large bowl, combine lukewarm milk with yeast and sugar. Let dissolve and activate for about 5 minutes until foamy.
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Add salt, melted margarine, and oil to the yeast mixture.
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Using a dough hook attachment in a stand mixer, gradually add flour in portions while mixing continuously.
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Knead dough for about 15 minutes until elastic and no longer sticky.
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Dust a clean counter with flour and roll dough into a very thin large rectangle with a rolling pin.
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Brush the surface evenly with a whisked egg to help the poppy seed filling adhere.
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Spread a thin, even layer of poppy seed filling over the dough.
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From the shorter side, roll the dough tightly into a long log.
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Using a floured knife, cut the log into 2-inch pieces.
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Arrange the pieces on parchment-lined baking sheets spaced about an inch apart.
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Preheat oven to 300°F (150°C).
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Brush tops of the buns with whisked egg for shine.
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Bake for 30 to 45 minutes or until buns are golden brown and cooked through.
My Best Tips for Success
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Ensure milk is warm, not hot, to properly activate yeast.
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Knead dough until smooth and elastic for best texture.
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Use a sharp knife dusted with flour for clean cuts.
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Egg wash before filling helps poppy seed paste stick well.
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Bake at a moderate temperature for even cooking without burning.
Delicious Variations to Try
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Add raisins or chopped nuts to the poppy seed filling for variety.
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Incorporate orange zest into the dough or filling for citrus notes.
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Substitute oil with melted butter for richer flavor.
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Brush with honey or simple syrup after baking for extra sweetness.
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Serve with a dusting of powdered sugar or drizzle of icing.
Frequently Asked Questions
Can I use fresh yeast instead of active dry yeast?
Yes, reduce quantity and activate according to fresh yeast instructions.
How long can I store these buns?
Store in an airtight container at room temperature up to 3 days or freeze for longer storage.
Can I make the poppy seed filling from scratch?
Yes, by cooking poppy seeds until soft, blending with sugar and butter.
How do I keep the buns soft?
Store wrapped tightly and avoid overbaking to maintain moisture.
Can these buns be made in a bread machine?
Yes, use the dough cycle for kneading and first rise.
Poppyseed Buns
- Total Time: 2 hours 5 minutes
- Yield: 16 buns 1x
- Diet: Vegetarian
Description
Soft, fluffy yeast rolls swirled with a sweet, nutty poppy seed filling and baked to golden perfection. Enriched dough creates a light yet rich texture, perfect for breakfast or special occasions.
Ingredients
Dough
2½ cups lukewarm milk
1 tbsp active dry yeast
¾ cup granulated sugar
¼ cup oil (avocado or canola)
4 tbsp melted margarine or butter
½ tsp salt
7½ cups all-purpose flour (adjust as needed)
Filling
1 large egg (for egg wash and sealing)
16 oz poppy seed filling (store-bought or homemade)
Instructions
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Activate yeast: In a large bowl, mix lukewarm milk, yeast, and sugar. Let stand 5 minutes until foamy.
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Add liquids: Stir in salt, melted margarine, and oil.
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Form dough: Using a stand mixer fitted with a dough hook, gradually add flour in portions while mixing continuously. Knead about 15 minutes until dough is smooth, elastic, and no longer sticky.
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Roll out dough: On a floured surface, roll dough into a large, thin rectangle.
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Add filling: Beat the egg and brush lightly over dough to help filling adhere. Spread an even layer of poppy seed filling across the surface.
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Shape rolls: Starting from the short end, roll tightly into a log. Slice into 2‑inch pieces with a sharp, floured knife.
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Assemble: Arrange rolls on parchment‑lined baking sheets, leaving space between each.
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Preheat oven: Heat to 300°F (150°C). Brush tops with egg wash for shine.
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Bake: Bake 30–45 minutes until golden brown and cooked through. Cool on wire racks.
Notes
Use warm milk (not hot) for proper yeast activation.
Knead thoroughly for soft, elastic dough.
Chill or flour dough slightly if sticky before rolling.
Slice rolls with serrated or floured knife evenly.
Store airtight at room temperature up to 3 days or freeze for later.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Bread
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1/16 recipe
- Calories: 290
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 25 mg
Keywords: poppyseed buns, sweet yeast rolls, poppyseed swirl bread, makowy buns, breakfast yeast pastry
