Poppy Seed Sweet Rolls

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Poppy Seed Sweet Rolls
Each roll is loaded with a filling made with poppy seeds, brown sugar, and cream cheese. You may choose to add nuts to the filling or leave them out. After baking, spread the rolls with a sweet confectioners sugar icing.
Recipe type: Dessert | Yeast Bread
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Greased Oven Temp: 375° Yield: 20 Rolls Storage: Tightly Wrapped, Room Temperature

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • ¼ cup warm water (110 to 115 degrees)
  • 1 package active dry yeast
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 1½ cups warm buttermilk (110 to 115 degrees)
  • ½ cup vegetable oil
  • 4 to 4½ cups all-purpose flour
Filling:
  • 8 ounces cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons poppy seeds
  • 1 cup walnuts or pecans, coarsely chopped (optional)
Icing:
  • 2 cups confectioners (powdered) sugar
  • 1 teaspoon pure vanilla extract
  • 3 to 4 teaspoons milk (preferably whole milk)
Instructions
Dough:
  1. In a large mixing bowl combine warm water and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, salt, warm buttermilk, and oil; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
  3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
Filling:
  1. In a medium bowl, combine cream cheese, butter, brown sugar, flour, and vanilla extract; beat until smooth. Stir in poppy seeds and nuts (optional.) Set aside.
  2. Prepare two large baking sheets; lightly grease with shortening.
  3. Punch dough down then turn onto a lightly floured surface; knead dough briefly, 4 to 5 times.
  4. Divide dough in half. Roll half the dough into a 15 inch by 9 inch rectangle. Spread half of the filling mixture on top to within ½ inch of the edges. Roll-up dough jelly-roll style, starting with a long side; pinch seams together to seal. Slice dough into 1½ inch pieces and place 2 inches apart on baking sheets. Repeat with the 2nd half of the dough.
  5. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
  6. Preheat oven to 375 degrees F.
  7. Bake: Bake 12 to 15 minutes, or until golden brown. Remove rolls from baking sheets and cool on wire cooling racks.
Icing:
  1. In a small bowl, combine confectioners sugar, vanilla, and enough milk to make a good spreading consistency. Spread icing onto still warm rolls.

Lemon Poppy Seed Bread

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Lemon Poppy Seed Bread
Loaded with beautiful black poppy seeds, this is a classic recipe and a favorite for many people. This bread has a light buttery lemon taste. The lemon zest adds a beautiful sprinkling of yellow throughout the loaf.
Recipe type: Dessert | Quick Bread
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9"x5"x2¾" Loaf Pan Pan Prep: Greased and Floured Oven Temp: 350° Yield: 1 Loaf Storage: Tightly Wrapped, Room Temperature

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk, chilled
  • ½ cup unsalted butter, melted and cooled
  • 1 teaspoon pure lemon extract
  • 2 teaspoons grated lemon zest (about 1 lemon)
  • 2 tablespoons poppy seeds
Instructions
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Batter:
  1. In a medium mixing bowl, sift together flour, baking powder, and salt. Set aside.
  2. In a large bowl, combine sugar, eggs, buttermilk, melted butter, lemon extract, lemon zest, and poppy seed; whisk together until well blended. Add flour mixture; stir just until blended.
  3. Bake: Pour batter in the loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and let cool about 15 minutes. Grabbing the top edges of the parchment paper, lift bread from loaf pans and place on a wire cooling rack to finish cooling. Remove parchment paper and discard.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the bread and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.

Lemon Glazed Poppy Seed Bread

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Lemon Glazed Poppy Seed Bread
A glaze of fresh lemon juice and sugar is poured on the bread while hot from the oven. The glaze soaks into the bread and provides an extra lemony tang and more intense lemon flavor.
Recipe type: Dessert | Quick Bread
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9"x5"x2¾" Loaf Pan Pan Prep: Greased and Floured Oven Temp: 350° Yield: 1 Loaf Storage: Tightly Wrapped, Room Temperature

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk, chilled or plain yogurt
  • ½ cup unsalted butter, melted and cooled
  • 1 tablespoon pure lemon extract
  • 2 teaspoons grated lemon zest (about 1 lemon)
  • 2 tablespoons poppy seeds
Glaze:
  • ¼ cup freshly squeezed lemon juice
  • ½ cup granulated sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Batter:
  1. In a medium mixing bowl, sift together flour, baking powder, and salt. Set aside.
  2. In a large bowl, combine sugar, eggs, buttermilk or yogurt, melted butter, lemon extract, lemon zest, and poppy seed; whisk together until well blended. Add flour mixture; stir just until blended.
  3. Bake: Pour batter in the loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and let bread remain in the baking pan.
Glaze:
  1. While bread is baking, in a small microwaveable bowl, combine lemon juice and sugar. Heat and stir about 2 minutes or until sugar is dissolved. Set aside to cool while bread is baking.
  2. After removing the bread from the oven, and while the bread is hot, use a long toothpick or skewer to poke several small holes in the top of the bread. Spoon glaze over the top of the bread and allow to soak in.
  3. Place pan on a wire cooling rack to cool. When cooled, grab the top edges of the parchment paper, lift bread from loaf pans and place on wire rack to finish cooling. Remove parchment paper and discard.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the bread and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.
Recipe Adapted from Chicago Sun-Times