Poppy Seeds Rolls

Poppy Seed Rolls

Cook Time 35 minutes
Resting Time 1 hour 40 minutes
Serves 6



  • 500 g All Purpose Flour (Germany: Typ 405)
  • 1/2 tsp. salt
  • 70 g soft vegan margarine
  • 20 g fresh yeast (half a cube)
  • 1 package (9g) vanilla sugar (or 1 tbsp sugar + 1/2 tsp. vanilla extract)
  • 80 g refined sugar
  • 270 ml plant based milk (I like to use almond milk)


  • 100 g apricot jam (or any jam you love)
  • 200 + 150 ml plant based milk
  • 100 g sugar
  • 1 package (9g) vanilla sugar (or 1 tbsp. sugar + 1/2 tsp. vanilla extract)
  • 200 g poppy seeds (pure, no added sugar)
  • 50 g semolina



  1. For the dough, add flour and salt to a big mixing bowl and stir to combine with a wooden spoon 

  2. Add margarine in small pieces and mix everything with your hands until the margarine is well combined into the flour

  3. Make a well in the middle, crumble in the yeast and top it with vanilla sugar and refined sugar

  4. Heat 270ml plantbased milk in a saucepan over medium heat. The milk should be hot but not boiling!

  5. Once the milk is hot add it to the mixing bowl on top of the sugar

  6. Mix everything roughly with a wooden spoon and let the mixture rest for 2-3 minutes

  7. After 2-3 minutes knead the mixture with your hands for 10 minutes to a smooth dough. Add a bit more flour if the dough is too sticky

  8. Cover the mixing bowl with a clean kitchen towel and let it rest for 1 hour in a warm place

  9. After 1 hour, knead the dough once again for 1 minute and let it rest for another  30 minutes in a warm place (covered with the towel)


  1. For the filling, add 200ml plant based milk, 100g sugar and vanilla sugar to a saucepan and bring everything to a boil

  2. Once it's boiling, remove saucepan from the heat and add the poppy seeds. Mix well until everything is combined

  3. Transfer the poppy seed mixture to a big bowl 

  4. Heat 150ml plant based milk in the same saucepan over high heat

  5. Once the milk is boiling, remove saucepan from heat and stir in the semolina. Constantly stir for about 2 minutes

  6. Add the semolina mixture into the bowl with the poppy seed mixture and mix with a wooden spoon until everything is well combined


  1. Preheat your oven to 180°C

  2. Sprinkle some flour on a clean surface and add your dough

  3. Roll the dough into a big rectangle (ca. 35 x 45 cm)

  4. First spread the apricot jam on the dough, then the poppy seed-semolina mixture on top of the jam until the entire dough is well covered with the mixture

  5. Tightly, roll up the dough lengthwise so you have one long roll and use a sharp knife to cut the dough into pieces ( I got ca 12 pieces out of the roll)

  6. Cover a casserole dish with parchment paper and add your poppy seed rolls

  7. Bake them in the oven for 35 minutes or until golden brown

  8. Let them cool for about 10 minutes before adding any glaze

  9. Serve them with hot coffee while they're still warm on the inside and ENJOY!


You can easily use this dough for other recipes like cinnamon rolls or nut rolls

You also don't necessarily have to use the apricot jam for the filling but I personally love the combination of the fruity jam and the poppy seed filling


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