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Poppy Seed and Walnut Rolls

Here is the recipe for delicious mouthwatering poppy seed and walnut rolls. These rolls are consisting of a fluffy thin dough and enough tasty filling to satisfy either poppy seeds or walnut lovers.

closeup of Poppy Seed Rolls

These rolls are usually made for holiday tables but there is no reason not to make them all year round.

Poppy Seed and Walnut Rolls slices

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Poppy Seed and Walnut Rolls

Poppy Seed and Walnut Rolls

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Delicious mouthwatering poppy seed and walnut rolls, consisting of a fluffy thin dough with enough tasty filling to satisfy either poppy seeds or walnuts lovers.
Servings 6 servings
Prep Time 1 hr 1 min
Cook Time 40 mins
Total Time 2 hrs 40 mins

Ingredients
  

Dough

  • 2 1/2 pounds (1.2 kg ) flour
  • 5 eggs
  • finely grated zest of 1 lemon
  • 4 tbsp sour cream
  • 2/3 cup (135g) sugar
  • 50 g fresh yeast (4 1/2 active dry yeast)
  • 10 tbsp oil
  • 2 cups (500 ml) warm milk

Poppy seed Mixture - for 3 rolls

  • 14 oz (400g) ground poppy seeds
  • 3/4 cup (150ml) hot milk
  • 2/3 cup (135g) sugar
  • vanilla

Walnut Mixture - for 3 rolls

  • 14 oz (400 g) ground walnuts
  • 2/3 cup (135g) sugar
  • vanilla

Garnish

  • 1 egg , beaten

Instructions
 

  • In a large bowl, mix flour with sugar. Dissolve the fresh yeast in little warm milk and add to the flour mixture. Add eggs and rest of the milk, sour cream, lemon zest and oil and mix everything together. Knead until smooth. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until nearly doubled in size.
  • Meanwhile prepare the filling mixtures. Mix ground walnuts with sugar and vanilla, and set aside.  In a separate bowl pour hot milk over poppy seeds, stir well and let cool completely. When is cool enough add sugar and vanilla and stir. 
  • Preheat the oven to 150C (300F). 
  • Punch the dough down, knead, and split into 6 equal pieces. Roll each piece of dough into a rectangular, about 30 cm (12 inches) long. You can use oil if the dough is sticky. 
  • Cover the dough with 1/3 of the poppy seed or walnuts mixture, leaving uncovered 1 inch on each side. Roll and place it on a greased baking sheet. 
  • Beat egg and brush each roll. Bake for 40-45 minutes until golden brown. 

Nutrition

Serving: 1gCalories: 2116kcalCarbohydrates: 251.3gProtein: 61.4gFat: 102.4gSaturated Fat: 12.6gCholesterol: 199mgSugar: 83.5g
Calories: 2116kcal
Course: Dessert
Cuisine: Romanian
Keyword: bread rolls, Christmas recipe, Easter recipe, Eastern European rolls, holiday poppy seed rolls, poppy seed rolls, traditional holiday rolls, walnut rolls

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Joy Author says:

    The bread looks wonderful. It reminds me of another bread I used to make all the time.

  2. They look absolutely gorgeous!

  3. Aneta Author says:

    typical cake for whole former Czechoslovakia:-) my grandmother bakes this every Sunday:-)

  4. Christine Author says:

    Seriously? 400 ground poppy seeds. You count the poppy seeds? Really? And, 400 ground walnuts? That’s a lot of freaking walnuts. I sense a couple of errors here.

  5. Ella- Home Cooking Adventure Author says:

    Of course you can count poppy seeds. why is that so surprising??? And there is no error. 400 g of walnuts or poppy seeds is enough for 3 rolls (about 12 inches long), not one , so for one roll we use only 140 g which is really not that much.

  6. Ildiko Author says:

    Typical hungarian christmas cake!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  7. magda Author says:

    It is typical polish cake šŸ™‚ one of my fauvorite šŸ™‚
    for Filling Poppy seed mixture we use also honey (then reduce to few tbsp of sugar) and raisin and walnuts. After baking sprinkle “makowiec” (it is polish name of this cake) an icing sugar.

  8. briarrose Author says:

    Gorgeous spiral rolls. These look so tasty. I would like a poppy seed roll plz…yum!

  9. Sandra Author says:

    No need to wait for the holidays for something this tasty. Man I love your blog!

  10. Denis Author says:

    It seems that most Slavic / East Europian countries have the same cake and call it for their own. Well, we in Bosnia call it “Makovnja?a” (with poppyseeds)and “Orahnja?a” (with wallnuts)! However, it tastes great! I love to make them with razens which were soaked in rum!

  11. knitter4years Author says:

    This recipe isn’t about counting either the walnuts or the poppy seeds. The g in the recipe by either the poppy seeds or walnut stands for grams. 400 Grams.

  12. Estelle Author says:

    My mother makes this a lot during the holidays (we’re Romanian) and the poppy seed is by far my favorite.

  13. Mark Mywords Author says:

    Christine, where were you born?? Behind the Moon?? Sorry, but your lack of information and culinary IQ is smashing… Yes, finding poppy seeds is challenging in USA (to say the least) but these breads are worth every effort. They are THE BEST. Another issue I’ve been dealing with here in the States is the yeast dough: it is always too dry, no matter what I’ve tried…
    It is certainly hard for the spoiled european pallate to change location.. I remember my mother visiting us and changing her plane ticket. Initially she was planning on staying 6 months. After 6 weeks she left this country, claiming that she could not eat any of this cr… (Excuse my french) anymore. I knew it wasn’t me!
    Anyways, this recipe is a good place to start. Not hard to make, visual effect is stunning and boy,does that taste good!!
    So Christine, count those poppy seeds, you won’t regret it!

    Mark Mywords

  14. Sean C Author says:

    There is nothing that compares to this dessert. My grandmother has a recipe that has been handed down from my great grandmother who was originally from Poland. I’m learning to make it this year for Christmas and daunting as it is to make it “the right way,” I’ve never tasted anything better.

    1. Ella-HomeCookingAdventure Author says:

      I agree with you. šŸ™‚ This is one of my favorite dessert, especially the poppy seed one.. mmmm I could never refuse a slice from this . I know this recipe has its origin in Eastern Europe, I am glad it finally gain popularity in other parts of the world :).My mother is making these every Christmas and Easter and she always send me one roll of each right after she take them out of the oven. Serving them warm is heavenly.  

  15. Dark Author says:

    Ahh.. finally I found the recipe that I couldn’t find. The pics just add to the overall sense of memory. My mother was from Germany and spent a couple of years in Hungry during WW2. She made these as “mohne and nuss kuchen”. I am guessing from the comments, that they are in general a European dish. They are moorish, poppy seed is the favourite and I intend on making these. Thanks

    1. Ella-HomeCookingAdventure Author says:

      This rolls are incredible delicious indeed. The poppy seeds ones are my favorite too. Let me know how these turned out for you. 

  16. Claudia Author says:

    These desserts are the best. My Oma made them, then my Mom. Now that they are sadly no longer here with us, it is my turn to make them. My Mom taught me these recipes and yours look great. My Mom and Oma were from Germany and we didn’t need a special occasion to make them, just a Sunday family gathering. I love making them and they are eaten very quickly!! Great post, so happy to see familiar recipes that say HOME!

  17. maria Author says:

    In Transilvania is called baigli, I am making some tomorrow…thanks for this recipe, first I find that isn’t overloaded with butter šŸ˜›

    1. Ella-HomeCookingAdventure Author says:

      Maria si eu sunt din Transilvania… reteta asta o face maica-mea de fiecare data de sarbatori si e super.. Sper ca o sa ii incerci.

  18. Elizabeth Author says:

    Hi,

    I made this today, I am just about to take it out of the oven. I made it to the letter and on the sides in some places it burst a bit, I think from the poppy seeds. I was just curious if same happened to you? I love a good amount of poppy seeds, but I might use a 100gr less next time.

    Many thanks,

    Elizabeth

  19. Elizabeth Author says:

    Hi,
    What do you mean by 4 1/4 active dry yeast? sachets? is not very clear.

    Thanks

  20. Nadia Author says:

    How much vanilla extract is needed for each filling mixture? Thank you for your time.

  21. anonymous Author says:

    Sorry, please clarify: 4 1/2 active dry yeast…tsp? tbsp? packets? grams? Thank you!

  22. Marie wilkinson Author says:

    Iā€™m unable to find fresh yeast but Iā€™m unsure about the measurements for your dry yeast. Is it teaspoons or sachets of yeast? Thank you

  23. carol kocsis Author says:

    Why do the poppy seed or nut rolls split and filling comes out?

  24. Cynthia Author says:

    Dear Ella, may i know how to store this bread roll? we are located in sunny Singapore. Would it be possible to divide the recipe by 3 to make 1 roll instead? Thank you so much for sharing & making these beautiful videos! looking forward to more exciting videos.

    1. Ella-HomeCookingAdventure Author says:

      Yes.. you can definitely divide the recipe, but the recipe here makes 6 rolls.. so you can divide by 3 and make 2 rolls. You can store the rolls in the pantry, will last for days. No need to refrigerate even if it is sunny. You can store either in an airtight container or covered with plastic wrap. Hope you will try these out. 

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