Recipe

Poppy Seed Roll Recipe

	Henrie / All my dishes 2 years, 1 month ago Love this poppy seed coffee cake, I grew up eating this and the Solo brand poppy seed filling is soooo good. Prep:90m Cook:30m Servings:2	Henrie
	coffee cake dessert medium yum

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Fans

shirleyoma

Ingredients

2 loafs

1/2 cup buttermilk

1/2 cup sugar

1 teaspoon salt

1/4 cup shortening or butter

2 (1/2 ounce) packages dry yeast

1/2 cup warm water (temp. suggested on the dry yeast pkg.)

2 eggs, beaten

5 cups all-purpose flour

25 ounces canned poppy seed filling, solo filling (2 cans or more)

Directions

Scald milk and stir in sugar, salt and shortening or butter.

Cool to lukewarm.

Dissolve yeast in warm water.

Stir until dissolved, then stir into the lukewarm milk mixture.

Add beaten eggs and 3 cups flour.

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 vegtable oil.

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.

Cut into 2 rounds or 4 to make smaller loafs.

Roll out one dough into a rectangle about 12x9.

Spread 1 can of filling within 1 inch of sides.

Roll up long side into a roll.

Pinch seams tight so no filling escapes. You can use egg slightly beaten to seal. I always have poppy seed escape.

A Hint if you want it to keep the shape of the roll place it in parchment paper securing the seams of the parchment and make sure the seam of the dough is down.

Place on pan and let rise 1 hour until doubled.

Bake in a preheated oven at 425 degrees for 30 minutes. Until nicely browned.

Remove parchment if using and let cool.

You can top with a powdered sugar glaze or slice and spread some sweet butter on it.

Alternative Method:.

Place the eggs, room temperature buttermilk, and 1/2 water in first unless your machine adds wet last then reverse. Cover with 2 cups flour add butter and salt top with the rest of the flour and sugar. Make a small indent in the flour and place yeast in (Using 2 1/2 teaspoons Rapid Rise Active yeast for bread machines).

Press the dough cycle and let process for a bit if it needs more water slowly add. Then follow with rolling and filling as above. I found that the last rising was 15 minutes with this method!

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Comments

dixiejet 2 years, 1 month ago said:
Henrie, the recipe sounds AWESOME but where do you get the solo filling from ?

henrie 2 years, 1 month ago said:
Dixiejet, any grocery store should have it, what type grocery stores do you have where you live? You should find it somewhere near maybe the canned pie fillings, just ask your manager if they carry it and where you would find it. Let me know if your successful finding it. God Bless, Henrie

shirleyoma 2 years, 1 month ago said:
Oh yes! I love Poppy seed anything and this sounds awesome!

henrie 2 years, 1 month ago said:
Have to tell you, my uncle owned a bakery, he made the best Poppy Seed filling for his coffee cakes, it was wonderful. Mom wanted his recipe and he just wouldn't part with it, then she found the Poppy Seed Solo filling so she quit asking him for the recipe. One day he wanted to know mom's secret to her really moist Banana cakes, she told him she was sorry but she couldn't part with her secret either LOL He finally gave her his recipe and in return mom told him what you have to do to get nice moist Banana Cakes, wish I would have gotten my uncles recipe before mom passed away but now it's gone with him and with mom, so I'll be sticking with the Solo Brand.

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