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Poppy Seed Breakfast Rolls

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  Poppy seed 1⁄4 Cup (4 tbs)
  Grated lemon peel 1 Teaspoon
  Finely chopped pecans 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄8 Pound, melted (1/4 cup)
  Egg white 1 Large
  Sugar 1⁄4 Cup (4 tbs)
  Frozen white bread dough 1 Pound, thawed (1 loaf)
  Glaze 2 Tablespoon (adjust quantity as needed)

Mix poppy seed, lemon peel, pecans, 3 tablespoons of the butter, egg white, and sugar.
Set aside.
On a lightly floured board, roll dough into a 10- by 14-inch rectangle.
Spread filling over dough to within 1/2 inch of edges.
From a long side, roll dough into a smooth log.
Pinch edges to seal.
Cut log crosswise into 12 equal pieces.
Brush 2 cake pans, 8-inch-diameter size, with remaining butter.
Set 6 rolls, cut side up, in each pan.
Cover with plastic wrap and let rise in a warm place until puffy, about 30 minutes; uncover.
Bake in a 350° oven until golden brown, 25 to 30 minutes.
Invert from pans; drizzle tops with glaze.

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Poppy Seed Breakfast Rolls Recipe