Best 4 Deluxe Lemon Poppy Seed Rolls With Raspberry Filling Recipes

OLD WORLD POPPY SEED ROLL

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

LEMON-POPPY SEED ROLLS

Steps:

• Make the dough: Heat the milk in a medium saucepan over low heat until warm but not hot, about 100˚ F. Remove from the heat and sprinkle in the yeast. Let stand until foamy, about 5 minutes.
• Whisk the flour, granulated sugar and salt in a large bowl and make a well in the center. Whisk the melted butter, egg yolks and vanilla into the milk-yeast mixture, then pour into the well and stir with a wooden spoon until the mixture comes together into a wet shaggy dough. Turn out onto a floured surface and knead, dusting with flour as needed, until the dough comes together into a loose, slightly sticky ball, 2 to 3 minutes.
• Transfer the dough to a buttered bowl, turning to coat. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, 1 hour 15 minutes to 1 1/2 hours.
• Meanwhile, make the filling: Mash the poppy seed filling with the butter, lemon zest, lemon juice and salt in a small bowl with a fork until combined; set aside.
• Turn out the dough onto a lightly floured surface; pat and roll out into a 10-by-18-inch rectangle. Spread the filling over the dough, leaving a 1-inch border on one long side. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish. Slice the dough log into 12 pieces with a sharp knife and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
• Preheat the oven to 350˚ F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 20 minutes. Meanwhile, make the icing: Mix the cream cheese and butter in a large bowl with a rubber spatula. Add the confectioners' sugar and lemon juice and mix until smooth. Spread on the warm rolls.

RASPBERRY-FILLED POPPY SEED MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and buttermilk. Stir into dry ingredients just until moistened. Fold in the pecans, lemon zest and poppy seeds., Fill greased or paper-lined muffin cups with a rounded tablespoonful of batter. Drop 1/2 teaspoon of preserves in the center of each; top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. , Combine glaze ingredients. Poke holes in warm muffins; drizzle with glaze. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

LEMON SWEET ROLLS

Steps:

• Grease a 9-by-13-inch baking dish with unsalted butter. Set aside.
• For the dough: Combine the milk, butter and 1 tablespoon of the sugar in a small saucepan and heat until the butter melts and the mixture's between 105 degrees F and 115 degrees F on an instant read thermometer. Whisk in the yeast and let stand until the top is foamy, about 5 minutes. Transfer to a medium bowl. Whisk in the eggs and remaining sugar and set aside. Combine the flour and kosher salt in the bowl of a heavy stand mixer fitted with the dough hook. Mix on low speed until combined, about 1 minute. Turn the mixer to medium speed and add the yeast mixture. Continue to mix until the dough comes together in a ball and is smooth and no longer sticky, about 13 minutes.
• Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down and turn out onto a lightly floured work surface. Roll the dough out to a 20-by-12-inch rectangle with the longer side parallel to you.
• For the filling: Combine the lemon zest and juice in a medium bowl. Add the granulated sugar. Use your hands to rub the zest into the sugar and lemon juice.
• Spread the softened stick of butter evenly over the dough. Sprinkle the lemon-sugar mixture evenly over the butter.
• Starting at the bottom, tightly roll the dough up into a long log. Cut the log into 15 (about 1-1/2 inches-wide) crosswise pieces with a serrated knife or dental floss. Arrange the rolls cut-side-up in the prepared baking dish. Cover loosely with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
• About 30 minutes before the second rising time is done, adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Once ready, uncover the rolls and bake until golden brown, 20 to 25 minutes.
• While the rolls bake, make the frosting: Beat the butter and cream cheese with the paddle attachment in the bowl of a stand mixer until fluffy and smooth. Add the lemon juice and vanilla. Sift the powdered sugar into the bowl, add the salt and beat until combined. Add the poppy seeds, and beat until smooth, about 10 seconds. While the rolls are still warm, spread the tops with the frosting. Serve warm (see Cook's Note).