Poppy Seed Roulette/Roll

This tender yeast bread is filled with generous swirls of sweet poppy seed filling. These roulettes are a popular Russian dessert. Poppy Seed Roulette-1-11 copy

My favorite recipes are the ones that are passed down through the generations. I have so many memories of my Mom making this Poppy Seed Roll/Roulette, both for holidays and just regular weeknights. Since I grew up in a family of 8, we would demolish an entire Poppy Seed Roll in one sitting while it was still warm with tall glasses of milk or tea. The memories of the whole family sitting around our round kitchen table eating this Roulette gives me all the feels:). I can almost hear the laughter and loud conversations. Too bad we didn’t have cell phones with cameras so we could capture random life moments like we do now. That would have been totally Instagram worthy.

The sweet, creamy poppy seed filling goes so well with the fluffy and tender yeast bread. This is a vastly popular Slavic dessert for sure. It’s no wonder that it’s often made for special holidays like Christmas and Easter.

I have a recipe posted on my blog how you can make homemade poppy seed filling yourself. It’s actually not hard at all and I use it for Rugelach cookies too. Of course, you can use store-bought poppy seed filling too. You can also use other fillings, such as jams/preserves, cream cheese, farmer’s cheese, etc. The dough is incredible – it’s perfectly light and fluffy, and it’s very easy to work with too. I use a pastry mat when I am rolling it out and I don’t even have to sprinkle any flour on the work surface, and it rolls out beautifully. I use the same dough to make Baked Bulochki too.
Ingredients:

2/3 cup warm milk (105-115 degrees Fahrenheit)

2 teaspoons active dry yeast

3 Tablespoons granulated sugar

1 stick (8 Tablespoons) butter, melted and slightly cooled

2 eggs, lightly beaten

3 cups all-purpose flour

1 cup Poppy Seed Filling 

egg wash (1 egg plus 1 Tablespoon water or milk, lightly beaten)

Instructions:

Preparing the Yeast Dough:Poppy Seed Roulette-1 copy

Sprinkle the yeast over the warm milk and add about a teaspoon of the sugar that you’ll be adding to the whole dough. Mix it a little and let it stand for about 5 minutes until it foams.

Combine the yeast mixture, the remaining sugar, melted butter and 2 beaten eggs together in a large bowl.

Add the flour and mix the dough in a standing mixer, the bread machine using the dough setting or by hand until the dough comes together.

Poppy Seed Roulette-1-2 copy

Cover and let it stand in a warm place to rise until it doubles, for about 1 -1½ hours.

Poppy Seed Roulette-1-3 copy

How to Roll Out, Fill and Shape the Poppy Seed Rolls:

Divide the dough in half and roll out each portion into a rectangle about 14 inches x 9 inches.

Poppy Seed Roulette-1-4 copy

Spread out about 1/2 cup of the poppy seed filling over the surface of the rolled out dough, leaving a border around the edges free of the filling so that you will be able to close the seams together.

Poppy Seed Roulette-1-6 copy

Beginning with long edge nearest you, roll dough into a taut cylinder. Pinch the ends together and lay the roulette seam side down on the prepared baking sheet. Repeat with the other half of the dough.

Poppy Seed Roulette-1-7 copyPoppy Seed Roulette-1-8 copy

Baking the Poppy Seed Rolls:

Preheat the oven to 350 degrees Fahrenheit.

Brush with the egg wash and let them rise for another 30 minutes to an hour, until they double in size.

Poppy Seed Roulette-1-9 copyBake in the preheated oven until golden brown, about 20-30 minutes. Poppy Seed Roulette-1-10 copyPoppy Seed Roulette-1-11 copy

Print

Poppy Seed Roulette/Roll

  • Author: Olga's Flavor Factory
  • Prep Time: 2 hours
  • Cook Time: 30 mins
  • Total Time: 2 hours 30 mins
  • Yield: 2 9-inch rolls 1x
  • Category: Sweets

Description

This tender yeast bread is filled with generous swirls of sweet poppy seed filling. These roulettes are a popular Russian dessert. 


Scale

Ingredients

  • 2/3 cup warm milk (105115 degrees Fahrenheit)
  • 2 teaspoons active dry yeast
  • 3 Tablespoons granulated sugar
  • 1 stick (8 Tablespoons) butter, melted and slightly cooled
  • 2 eggs, lightly beaten
  • 3 cups all-purpose flour
  • 1 cup Poppy Seed Filling
  • egg wash (1 egg plus 1 Tablespoon water or milk, lightly beaten)

Instructions

  1. Sprinkle the yeast over the warm milk and add about a teaspoon of the sugar that you’ll be adding to the whole dough. Mix it a little and let it stand for about 5 minutes until it foams.
  2. Combine the yeast mixture, the remaining sugar, melted butter and 2 beaten eggs together in a large bowl.
  3. Add the flour and mix the dough in a standing mixer, the bread machine using the dough setting or by hand until the dough comes together.
  4. Cover and let it stand in a warm place to rise until it doubles, for about 1 -1½ hours.
  5. Divide the dough in half and roll out each portion into a rectangle about 14 inches x 9 inches.
  6. Spread out about 1/2 cup of the poppy seed filling over the surface of the rolled out dough, leaving a border around the edges free of the filling so that you will be able to close the seams together.
  7. Beginning with long edge nearest you, roll dough into a taut cylinder. Pinch the ends together and lay the roulette seam side down on the prepared baking sheet. Repeat with the other half of the dough.
  8. Preheat the oven to 350 degrees Fahrenheit.
  9. Brush with the egg wash and let them rise for another 30 minutes to an hour, until they double in size. Bake in the preheated oven until golden brown, about 20-30 minutes.

Keywords: Poppy Seed Roll, Poppy Seed Roulette, How to Make a Poppy Seed Roll, Russian Poppy Seed Roulette, Poppy Seed Yeast Bread

Poppy Seed Roulette-1-12 copy

17 Comments

  • Oksana

    Hi. This is a great recipe. Today actually I got up early and started making your bulochki. I’ll be using the cherry filling and sweet farmer’s cheese for those. Your dough recipe is my go to, I even printed it out several years ago and doubled the recipe ingredients. Like you mentioned in this post- those good things are meant to be eaten in good company. 🙂

  • Tonya

    Thank you Olechka for posting this awesomeness! As soon as my family gets over this flu, I know what Ill be making to celebrate our recovery!

  • Liliya

    Olga, Thank you for great recipe. Although I used store bought poppy seed filling, it still tasted great. Dough did rise as I expected, and was perfect consistency to work with. All of the recipes that I have tried from your blog so far, they never disappoint.

  • silvia

    Dear Olga,
    I am from Barcelona, I would like to know whether you can send me this recipe in grams (metric measurements). Thanks! Sílvia.

  • تجهیزات فست فود

    thanks for sharing the recipes and tips of making this awesome Poppy Seed Roulette.
    thanks a lot 🙂

    • olgak7

      My bread machine was a gift from my parents, but I am sure they have bread machines on Amazon, as well as many stores, such as Bed Bath and Beyond, maybe even Target or Walmart. Online for sure – google it.

  • Peter’s Food Adventures

    I love a poppyseed roll! It reminds me of my childhood as well! Thanks for sharing the recipe!

  • Yvonne Smolenyak

    Olga, Your Poppy seed rolls look great. Perfect. I made 4 for Christmas and the filling came out. I am going to make them again and will follow your recipe . Thank you for sharing the poppy seed tips. I will send you a picture of them after I make them. I have a bread machine too. Thank you again dear.

  • Шарон

    Thank you for the recipe, Olga! I tried it and it was delicious. The only issue was, my rolls came out very hard and crusty on the outside, although they were still quite tender on the inside. Do you have any tips on how to keep the crust soft? I had to take them out of the oven briefly halfway through (my fire alarm went off, though I didn’t burn anything) — maybe that made them harder?

    • olgak7

      I’m not sure why your crust came out hard. I have never had that happen before and I’ve been using this same recipe for more than 10 years. It’s possible that you baked it too long and the crust dried out. Taking out the rolls out of the oven might have also had an effect on this as well.

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