I had leftover poppy seed filling from the lemon poppy seed scones that I posted the other day. So I made these little yeasted rolls and filled them with the lemony poppy seed filling. Bake until golden, dust with powdered sugar and enjoy with a cup of coffee.

The recipe for these rolls is from Ottolenghi’s book Simple. They look like rugelach but they are made with a delicate yeast dough. The original recipe has a hazelnut filling. The dough is stretched thin and spread with Nutella, sesame seeds and chopped hazelnuts and rolled like a cinnamon roll.

Once the dough is made, fill it with whatever filling you like – cinnamon/sugar, jam, raisins and nuts, cookie butter are a few options that come to mind. 

You can find the poppy seed filling here.

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Poppy Seed Rolls

Course Dessert

Ingredients

For the Dough

• 150 grams bread flour
• ¾ tsp fast-acting yeast
• 1½ tsp granulated sugar
• 3 tbsp olive oil plus a little more for greasing
• ¼ tsp salt
• ¼ cup (65 ml) lukewarm water
• 2 tsp powdered sugar

Instructions

• Put the flour, yeast, sugar, 2 tbsp oil and salt in a large bowl and mix to combine.
• Gently pour in the water, using a spatula, bring the mixture together until combined.
• Transfer to a lightly oiled surface, with lightly oiled hands, knead the dough for 3 minutes until soft and elastic.
• Transfer to a lightly oiled bowl and cover with a clean damp kitchen towel.
• Let rise in a warm place for 40 minutes, until doubled in size.
• Preheat oven to 425°F.
• On a lightly floured surface, roll the tough out into a 12 x 16” rectangle, with the longest side toward you.
• Using a spatula, spread the dough with the filling leaving a ¼“ border.
• Roll up the dough on the longest side into a long log.
• Trim the ends and cut the roll into 10 pieces, each about 1 ¼“ wide and transfer to a parchment lined baking sheet, seam side down.
• Bake for about 10 minutes, until golden brown. Dust with powdered sugar when cooled