Use this poppy seed bread roll recipe to bake two loaves of tasty bread that would be wonderful with an afternoon cup of tea.
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Poppy Seed Filling
Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
Mix poppy seeds with the sugar, melted butter, lemon juice, and hot milk in a bowl; stir to combine.
Cover poppy seed filling wand refrigerate while you are making the bread. The filling thickens as it cools down.
Line a 9x13 inch baking dish with parchment paper and grease the parchment paper.
Scald the milk and stir in sugar, salt and butter.
Cool to lukewarm. Dissolve yeast in warm water. Stir until dissolved, then stir into the lukewarm milk mixture.
Using a dough hook attachment on an electric mixer, add beaten eggs and 3 cups flour to the milk mixture.
Beat until smooth and stir in an additional 2 cups flour.
Turn dough out onto lightly floured board and knead until smooth and elastic.
Place in a greased bowl and brush top with butter.
Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
Punch down and turn out onto lightly floured board.
Remove the poppy seed filling from the refrigerator and divide in half.
Cut into 2 rounds.
Roll out one dough into a rectangle about 12x9.
Spread poppy seed filling within 1 inch of sides.
Roll up long side into a roll.
Pinch seams tight so no filling escapes.
Place the prepared loaf into a butter greased 9x13 inch baking dish.
Repeat with the second loaf and place them side by side.
Let rise 1 hour until doubled.
Bake in a preheated oven at 425°F for 30 minutes until nicely browned. Remove parchment if using and let cool.
Sprinkle on confectioners' sugar when cooled, if desired.