Poppy Seed Roll Recipe

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Poppy Seed Roll
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Ingredients
10
Count
Nutrition
3534
Calories
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Ingredients:

  • 2 loafs
  • 1/2 cup buttermilk
  • 1/2 cup sugar
  • 1 tsp salt
  • 1/4 cup shortening or butter
  • 2 (1/2 oz) packages dry yeast
  • 1/2 cup warm water (temp. suggested on the dry yeast package.)

Directions:

  1. Scald milk and stir in sugar, salt and shortening or butter.
  2. Cool to lukewarm.
  3. Dissolve yeast in warm water.
  4. Stir until dissolved, then stir into the lukewarm milk mixture.
  5. Add beaten eggs and 3 cups flour.
  6. Beat until smooth and stir in an additional 2 cups flour.
  7. Turn dough out onto lightly floured board and knead until smooth and elastic.
  8. Place in a greased bowl and brush top with vegtable oil.
  9. Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
  10. Punch down and turn out onto lightly floured board.
  11. Cut into 2 rounds or 4 to make smaller loafs.
  12. Roll out one dough into a rectangle about 12x9.
  13. Spread 1 can of filling within 1 inch of sides.
  14. Roll up long side into a roll.
  15. Pinch seams tight so no filling escapes. You can use egg slightly beaten to seal. I always have poppy seed escape.
  16. 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.
  17. Place on pan and let rise 1 hour until doubled.
  18. Bake in a preheated oven at 425 degrees for 30 minutes. Until nicely browned.
  19. Remove parchment if using and let cool.
  20. You can top with a powdered sugar glaze or slice and spread some sweet butter on it.
  21. Alternative Method:.
  22. 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).
  23. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3534.23 Kcal (14797 kJ)
Calories from fat 1674.84 Kcal
% Daily Value*
Total Fat 186.09g 286%
Cholesterol 170.42mg 57%
Sodium 1404.16mg 59%
Potassium 3297.32mg 70%
Total Carbs 381.85g 127%
Sugars 43.09g 172%
Dietary Fiber 87.9g 352%
Protein 113.94g 228%
Vitamin C 3.5mg 6%
Iron 40mg 222%
Calcium 5253.3mg 525%
Amount Per 100 g
Calories 384.85 Kcal (1611 kJ)
Calories from fat 182.37 Kcal
% Daily Value*
Total Fat 20.26g 286%
Cholesterol 18.56mg 57%
Sodium 152.9mg 59%
Potassium 359.05mg 70%
Total Carbs 41.58g 127%
Sugars 4.69g 172%
Dietary Fiber 9.57g 352%
Protein 12.41g 228%
Vitamin C 0.4mg 6%
Iron 4.4mg 222%
Calcium 572mg 525%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 85.4
    Points
  • 93
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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