If you’ve ever been lucky enough to taste a traditional Eastern European treat, you might have encountered that soft, pillowy dough wrapped around a sweet, nutty, and delightfully textured poppy seed filling that melts in your mouth. That’s exactly what Mom’s Poppy Seed Roll (Roulette) Recipe delivers—an irresistible combination of warmth, nostalgia, and comforting flavors baked right into every slice. This recipe is a treasure, capturing the essence of family gatherings and cozy kitchen moments where the aroma alone invites smiles and stories. Let me take you through the magic of creating this beloved classic that’s just as much fun to make as it is to eat.
Ingredients You’ll Need
Gathering your ingredients is the first step toward that perfect balance of fluffy dough and luscious poppy filling. Don’t be intimidated by the list—you’ll see how straightforward each component is and how each one plays a crucial role in building flavor, texture, and that signature softness of Mom’s Poppy Seed Roll (Roulette) Recipe.
- 1 and 1/3 cups 1% milk: Warms the yeast and tenderizes the dough for a soft crumb.
- 1 Tbsp active dry yeast (Red Star Brand recommended): The secret agent that makes your dough rise beautifully.
- 2 large eggs: Add richness and structure to your dough, yielding a perfect chew.
- 3/4 cup sugar: Sweetens the dough gently, balancing the filling’s flavors.
- 1 stick (8 tbsp) salted butter (or unsalted plus 1/4 tsp salt): For tenderizing the dough and adding buttery depth.
- 4 cups bleached all-purpose flour: Provides the necessary gluten structure—Canadian flour works wonders here.
- 1/2 tsp vanilla extract or vanilla powder: Elevates the dough with a gentle sweetness and aroma.
- 1 cup poppy seeds (ground): The star of the show, finely ground for a creamy, nutty filling.
- 1 egg white (for egg wash): Gives your rolls a glossy, golden finish.
- 8 oz sweetened condensed milk (from a 14 oz can): Adds richness and sweetness to the filling, making it irresistibly moist.
- 1 cup raisins: Adds chewy bursts of sweetness to the filling.
How to Make Mom’s Poppy Seed Roll (Roulette) Recipe
Step 1: Prepare the Dough
Start by warming your milk until it’s just about body temperature—too hot will kill your yeast, and too cold won’t activate it. Sprinkle the yeast over the warm milk and let it foam for about 10 minutes; this shows it’s alive and ready to work. Meanwhile, whisk the eggs, sugar, butter (softened), and vanilla together until smooth. Once the yeast is bubbly, combine everything in a large bowl and slowly incorporate the flour, a little at a time, kneading until you have a smooth, elastic dough that springs back when poked. Cover it and let it rise in a warm spot until it doubles in size, about 1.5 to 2 hours.
Step 2: Prepare the Poppy Seed Filling
While the dough is rising, the filling is where the magic really happens. Use a food grinder to grind the poppy seeds finely—this step is key for the lush, creamy texture of the filling. Mix the ground poppy seeds with the sweetened condensed milk and raisins until everything is well combined. This filling is rich, silky, and the perfect balance of sweet and nutty flavors that will keep you coming back for more.
Step 3: Shape and Fill the Rolls
Once the dough has risen, punch it down gently on a floured surface and divide it into four equal pieces. Roll each piece into a rectangle, spread the poppy seed filling evenly over it, then carefully roll the dough from the long side to create the classic roulade shape. Place the rolls seam-side down on a baking sheet lined with parchment paper. Brush each roll with the egg white wash for that shiny, golden crust. Let them rest briefly while the oven preheats to 350°F (175°C).
Step 4: Bake to Perfection
Bake the rolls for about 30 minutes or until they’re beautifully golden brown and enticingly fragrant. As they bake, your kitchen will fill with a warm, welcoming aroma that is both nostalgic and utterly mouthwatering. Remove from the oven and let the rolls cool slightly before slicing—this helps the filling set and makes for cleaner, more elegant slices.
How to Serve Mom’s Poppy Seed Roll (Roulette) Recipe
Garnishes
Serving these rolls just as they are is a delight, but if you want to add a special touch, dust the tops lightly with powdered sugar for a delicate, snowy finish that makes each slice look as good as it tastes. You might also serve with a dollop of fresh whipped cream or a spread of butter, which complements the sweet filling perfectly.
Side Dishes
This poppy seed roll pairs wonderfully with a cup of strong coffee or tea, making it an ideal companion for breakfast, brunch, or afternoon snacks. A bowl of fresh fruit or a simple yogurt parfait can add freshness to balance the rich, creamy filling for a well-rounded treat.
Creative Ways to Present
For a fun twist, slice the roll thinly and arrange the pieces vertically in a beautiful platter for guests to grab. Alternatively, you can cut the roll into bite-sized pinwheels—perfect for parties or holiday gatherings. Wrapping individual rolls in decorative parchment or boxes also makes delightful homemade gifts that everyone will cherish.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh poppy seed rolls, store any leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. After that, the dough will start to lose its soft texture and freshness, so plan to enjoy them quickly.
Freezing
To preserve leftovers longer, wrap each roll tightly in plastic wrap and then foil before freezing. They’ll keep beautifully in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then warm gently in the oven to revive that freshly baked feel.
Reheating
Reheat your thawed poppy seed roll slices in a preheated 300°F oven for about 10 to 15 minutes, wrapped in foil to prevent drying out. This way, you get a delightfully soft and warm roll that tastes almost as good as fresh from the oven.
FAQs
What if I don’t have a food grinder for the poppy seeds?
If you don’t own a food grinder, you can try using a spice grinder or a strong blender to process the poppy seeds into a fine meal. Just be sure to grind them thoroughly to avoid any gritty texture in the filling.
Can I substitute the raisins for other dried fruits?
Absolutely! Chopped dried apricots, cranberries, or even chopped dates work wonderfully in the filling and bring their own unique sweetness and texture to the roll.
Is it okay to use unsalted butter?
Yes, using unsalted butter is perfectly fine. Just add about 1/4 teaspoon of salt to your dough to keep the flavor balanced as the salted butter would provide.
Can I make the dough in a stand mixer instead of by hand?
Definitely! A stand mixer fitted with a dough hook will make the kneading process much easier and quicker. Just knead on medium speed until the dough is elastic and smooth.
How long does the dough need to rise?
The dough should rise until doubled in size, which usually takes about 1.5 to 2 hours depending on the warmth of your kitchen. This time is crucial for developing the dough’s airy, tender crumb.
Final Thoughts
Making Mom’s Poppy Seed Roll (Roulette) Recipe is like carrying on a beautiful tradition that brings together simple ingredients, heartfelt technique, and a whole lot of love. Whether you’re baking it for holidays, special family breakfasts, or a cozy weekend treat, this roll is sure to delight everyone around your table. So roll up your sleeves, get your hands doughy, and prepare for a truly delicious adventure that’s as memorable to make as it is to savor.
Print
Mom’s Poppy Seed Roll (Roulette) Recipe
- Prep Time: 270 minutes
- Cook Time: 30 minutes
- Total Time: 300 minutes
- Yield: 4 large poppy seed rolls
- Category: Baking
- Method: Baking
- Cuisine: Eastern European
Description
Mom’s Poppy Seed Roll (Roulette) is a traditional Eastern European sweet bread featuring a soft, slightly sweet yeast dough rolled with a rich, flavorful poppy seed filling and studded with juicy raisins. This classic recipe yields tender, aromatic rolls perfect for festive occasions or a comforting treat with coffee or tea.
Ingredients
Dough Ingredients
- 1 and 1/3 cups 1% milk
- 1 Tbsp active dry yeast (Red Star Brand recommended)
- 2 large eggs
- 3/4 cup sugar
- 1 stick (8 tbsp) salted butter (or unsalted butter plus 1/4 tsp salt)
- 4 cups bleached all-purpose flour (preferably Made in Canada)
- 1/2 tsp vanilla extract or vanilla powder
Filling Ingredients
- 1 cup poppy seeds (ground using a food grinder)
- 8 oz sweetened condensed milk (from a 14 oz can)
- 1 cup raisins
Finishing
- 1 egg white (for egg wash)
Instructions
- Activate the Yeast: Warm the 1 and 1/3 cups of 1% milk to about 110°F (warm to the touch but not hot). In a small bowl, dissolve 1 tablespoon of active dry yeast in the warm milk and let it sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Make the Dough: In a large mixing bowl, combine 2 large eggs, 3/4 cup sugar, and the softened stick of butter. Stir in the activated yeast mixture and 1/2 teaspoon vanilla extract. Gradually add 4 cups of bleached all-purpose flour, mixing to form a soft dough. Knead the dough on a floured surface for about 8 to 10 minutes until it’s smooth and elastic. Cover the dough with a clean cloth and let it rise in a warm place for about 1.5 to 2 hours or until doubled in size.
- Prepare the Poppy Seed Filling: While the dough is rising, grind 1 cup of poppy seeds using a food grinder until finely ground. In a bowl, mix the ground poppy seeds with 8 oz sweetened condensed milk and 1 cup raisins until well combined to create a moist, spreadable filling.
- Assemble the Rolls: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 16 by 12 inches. Evenly spread the poppy seed filling over the dough, leaving a small margin on the edges. Carefully roll the dough up tightly from the long side into a log shape. Cut the log into 4 equal rolls.
- Final Proof: Place the rolls on a greased or parchment-lined baking sheet, leaving space between them. Cover loosely with a towel and let them rise again for about 30 to 45 minutes until puffy.
- Egg Wash and Bake: Preheat the oven to 350°F (175°C). Brush the tops of the rolls gently with the egg white for a shiny, golden crust. Bake the rolls for 25 to 30 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Cool and Serve: Remove the rolls from the oven and let them cool slightly on a wire rack before slicing. Enjoy freshly baked poppy seed rolls warm or at room temperature, perfect with coffee or tea.
Notes
- Use a food grinder to finely grind the poppy seeds for the best texture and flavor infusion in the filling.
- You can substitute 1% milk with whole milk for a richer dough.
- Ensure the milk is warm but not hot when activating yeast to avoid killing the yeast.
- The dough requires adequate rising time to develop its characteristic lightness and texture.
- For extra flavor, consider soaking raisins in warm water or a bit of rum before adding them to the filling.
- Egg wash made with egg white results in a shiny finish without added yellow color.
- Store leftover rolls in an airtight container at room temperature for up to 3 days or freeze for longer storage.
