Description
You’ll love these lemon-glazed flavor packed buns with the striking black spiral of poppy seeds.
Ingredients
Scale
Sturdy Overnight Roll Dough
- 1 cup whole milk (177 mL)
- 4 Tablespoons butter (57 g)
- 2 large eggs, cold
- 2 tsp instant yeast
- 1/4 cup granulated sugar (50 g)
- 3/4 tsp salt
- 1 tsp vanilla paste
- 3 cups all-purpose flour (390 g)
For assembling the rolls
- 1 and 1/4 cups poppy seed filling
- 1 large egg white
- 1 tsp water
Lemon glaze
- 3/4 cup powdered sugar (90 g)
- 2 Tablespoons lemon juice (from 1 lemon)
- 1 tsp rum (optional)
Instructions
Make the dough:
- Measure the milk, then pour about 1/4 cup of it into a pan. Heat until just warm, about 90-100 degrees F.
- Sprinkle the yeast on the warm milk in a small bowl with a pinch of the sugar. Set aside for about 5 minutes until the yeast is foamy.
- Warm the rest of the milk in a small pan on the stove until you see bubbles around the edges. Cut up the butter and add it to the pan to melt.
- Crack your eggs and use a fork to whip them into the butter and milk mixture, then add in the sugar, salt, and vanilla, then stir to combine. Check the temperature with your finger (the milk/egg mixture should be just warm to the touch.).
- Put the flour into a large bowl or your stand mixer bowl. Make a well in the center with your hands, then pour in the milk mixture then the yeast mixture. Stir with a wooden spoon to make a rough dough.
- After that, with a dough hook on your stand mixer, beat the dough for about 10 minutes on low speed (2 on a Kitchen Aid) until you get an elastic sticky dough that forms into a ball around the dough hook.
- Cover the dough with plastic wrap and set in the fridge to rise overnight or 4 hours minimum.
Make the rolls:
- Line 2 sheet pans with parchment paper.
- Sprinkle some flour on a work surface, then scrape out the cold dough on top of the flour. Sprinkle flour over the top of the dough.
- Quickly roll the dough into a rectangle about 12″X 15″.
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- Spoon dollops of the poppy seed filling over the surface of the dough.
- Use a spatula to spread the filling into a thin even layer over the surface.
- Roll up the dough onto itself on the short 12″ end. This will make wider, thinner rolls than if you roll it on the long end, giving each roll more spirals.
- Press the dough onto itself to seal up the bottom well.
- Brush off any loose flour from the dough log.
- Eyeball or use a ruler to section off 15 rolls, marking each with a knife.
- Wiggle a piece of dental floss under the log. Cross the ends of the floss over each other at one of the marks and pull your hands in opposite directions to cut a roll.
- Cut all the rolls in the same way.
- Place the rolls 8 to a pan on the prepared sheet trays, making sure that they are not touching each other.
- Use your hand to slightly flatten each roll.
- Cover the rolls and let them rise for about 45 minutes until they’re puffy.
- Towards the end of the rising time, preheat the oven to 350F (180 C).
- Just before you pop them in the oven, beat the egg white and teaspoon of water together to make an egg white wash. Brush each roll with the wash.
- Bake the rolls for 20 minutes until golden brown and set.
Glaze the rolls
- Towards the end of baking, mix up the ingredients for the glaze in a small bowl.
- When the rolls are cool enough to handle but still warm, dip each roll into the glaze face down.
- Place the rolls back on the same sheet they baked on for the glaze to dry.
Rolls are best eaten the same day they’re made, but you can keep them at room temperature, loosely covered for up to 2 days.
- Prep Time: 40 minutes
- Additional Time: 9 hours
- Cook Time: 20 minutes
- Category: Morning breads
- Cuisine: German
Nutrition
- Serving Size: 1
- Calories: 192
- Sugar: 10
- Sodium: 164
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 47