Delicious Poppy Seed Bread Rolls (Makowiec)
Experience the rich flavors of traditional Poppy Seed Bread Rolls, or Makowiec, a beloved pastry often enjoyed during festive seasons like Christmas and Easter. This recipe is perfect for sharing with family and friends, making it a delightful centerpiece for any gathering. The rolls feature a soft, fluffy interior enveloped by a golden crust, generously filled with sweet and nutty poppy seed filling. Feel free to adjust the filling quantity to suit your taste—whether you prefer a little sweetness or a hearty layer of poppy goodness. For convenience, the dough can be prepared a day in advance and refrigerated overnight, allowing for a more hassle-free baking experience. Follow the step-by-step instructions to create these irresistible rolls that will surely impress your guests!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Buttermilk
1/2 cup (Scalded)
Sugar
1/2 cup (Granulated)
Salt
1 teaspoon (Table salt)
Shortening or Butter
1/4 cup (Softened)
Dry Yeast
2 (1/2 ounce) packages (Active dry yeast)
Warm Water
1/2 cup (Body temperature)
Eggs
3 (Beaten)
All-Purpose Flour
5 cups (Shifted, don’t pack)
Poppy Seed Filling
2 (12.5-ounce) cans (Preferably sweetened)
Instructions
1
In a saucepan, scald the buttermilk over medium heat, then stir in the sugar, salt, and softened butter or shortening until melted. Allow to cool to lukewarm.
2
In a small bowl, dissolve the yeast in warm water (about body temperature). Stir to combine, and then pour the mixture into the cooled buttermilk mixture.
3
Add the beaten eggs to the milk and yeast mixture and mix well. Gradually stir in 3 cups of flour until smooth.
4
Continue to add the remaining 2 cups of flour, mixing until a soft dough forms.
5
Transfer the dough onto a lightly floured surface and knead it gently until smooth and elastic, about 5-10 minutes.
6
Shape the kneaded dough into a ball and place it in a greased bowl, brushing the top with vegetable oil. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free area until doubled in size, roughly 1 hour.
7
Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into two equal rounds for large loaves or four for smaller ones.
8
Roll out each portion into a rectangle approximately 12x9 inches. Spread one can of poppy seed filling evenly within 1 inch from the edges.
9
Starting from the long side, carefully roll the dough into a log, pinching the seams to seal tightly. You may use a beaten egg to help seal the seams and prevent filling leakage.
10
For optimal shape retention, you can wrap the roll in parchment paper, ensuring the seam side is down. Alternatively, place the rolled dough into greased loaf pans, as preferred.
11
Cover the rolls with a towel and allow them to rise for an additional hour until they have doubled in size.
12
Preheat the oven to 425°F (220°C). Bake the rolls for 25-30 minutes or until they are golden brown on top.
13
If you used parchment paper, remove it once baked and let the rolls cool on a wire rack.
14
For an added touch, consider glazing with powdered sugar or serving warm with sweet butter.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Makowiec?
Makowiec is a traditional poppy seed bread roll known for its soft, fluffy interior and sweet, nutty filling, commonly served during festive seasons like Christmas and Easter.
What are the main ingredients for the dough?
The dough consists of buttermilk, sugar, salt, butter or shortening, active dry yeast, warm water, eggs, and all-purpose flour.
How long should I knead the dough?
You should knead the dough on a lightly floured surface for about 5 to 10 minutes until it becomes smooth and elastic.
What is the recommended oven temperature?
The rolls should be baked in an oven preheated to 425 degrees Fahrenheit (220 degrees Celsius).
How long do the poppy seed rolls take to bake?
The baking time is approximately 25 to 30 minutes, or until the tops are golden brown.
Can I use butter instead of shortening?
Yes, you can use either 1/4 cup of softened butter or shortening for this recipe.
How many packages of yeast are required?
This recipe requires 2 packages of active dry yeast, which is about 1/2 ounce total.
How much flour is needed?
The recipe calls for a total of 5 cups of all-purpose flour, added gradually to the mixture.
How do I scald the buttermilk?
Scald the buttermilk by heating it in a saucepan over medium heat until it is just below the boiling point.
How long is the first rise?
The first rise takes roughly 1 hour in a warm, draft-free area until the dough has doubled in size.
How long is the second rise?
After shaping the rolls, let them rise for an additional hour until they have doubled in size again.
How do I seal the dough rolls?
Pinch the seams tightly after rolling, and optionally use a beaten egg to help seal the seams and prevent filling leakage.
Can the dough be prepared in advance?
Yes, the dough can be prepared a day ahead and refrigerated overnight for a more convenient baking experience.
How do I prevent the filling from leaking?
Ensure you leave a 1-inch border when spreading the filling and seal the seams tightly, possibly with an egg wash.
What size should I roll the dough into?
Each portion of dough should be rolled out into a rectangle approximately 12x9 inches.
How much poppy seed filling is used?
The recipe uses 2 cans of poppy seed filling, each weighing 12.5 ounces.
Do I need to grease the bowl for rising?
Yes, place the kneaded dough in a greased bowl and brush the top with vegetable oil before letting it rise.
How many loaves does this recipe yield?
The dough can be divided into two large loaves or four smaller ones.
What is the best way to serve Makowiec?
It can be served warm with sweet butter or glazed with a powdered sugar mixture.
Should I use parchment paper?
Wrapping the rolls in parchment paper during baking helps them retain their shape, or you can use greased loaf pans.
What temperature should the water be for dissolving yeast?
The water should be warm, approximately body temperature, to properly activate the yeast without killing it.
How should I measure the flour?
The flour should be sifted and not packed into the measuring cup to ensure the correct dough consistency.
Why is buttermilk used in this bread?
Buttermilk helps create a soft, tender crumb and adds a subtle tang to the flavor of the bread.
What type of poppy seed filling is best?
A sweetened poppy seed filling is preferred to complement the richness of the dough.
What does 'punching down' the dough mean?
Punching down involves gently pressing the risen dough to release air bubbles before shaping it.
How do I glaze the finished rolls?
You can create a simple glaze using powdered sugar mixed with a little water or milk and drizzle it over the cooled rolls.
Where is the best place to let dough rise?
Choose a warm, draft-free spot in your kitchen to ensure the yeast works effectively.
How many eggs are in the dough?
The recipe requires 3 beaten eggs added to the milk and yeast mixture.
What should the texture of the dough be?
The dough should be soft, smooth, and elastic after proper kneading and rising.
Is this recipe suitable for large gatherings?
Yes, because it makes multiple loaves and is a beautiful centerpiece, it is perfect for sharing with family and friends.