Polish Poppy Seed Swirl Rolls

1. 1

   In the bowl of a stand mixer, whisk together the warm milk, yeast, and 1/2 cup of flour for the dough. Let it sit until a sponge forms, about 30 minutes.

2. 2

   Whisk the egg yolks, sugar, melted butter, salt, and vanilla extract into the sponge until combined. Add the remaining 1 cup flour and, using a dough hook on low speed, mix—scraping down the bowl occasionally—until a soft, smooth, slightly elastic dough forms, about 5 minutes. If the dough seems too wet and sticky, add more flour and continue kneading.

3. 3

   Remove the dough from the bowl and knead it by hand, checking the consistency, for about 1 minute, adding a little more flour if needed.

4. 4

   Place the dough in a lightly greased bowl, toss to coat, cover, and let rise in a warm place until doubled in size, about 2 hours.

5. 5

   While the dough rises, add the butter, milk, honey, sugar, and water to a saucepan and set over medium-high heat; bring to a simmer. Stir in the poppy seeds and cook, stirring, until the mixture thickens to a spreadable consistency, about 5 minutes. Turn off the heat and let cool to room temperature before using, 20 to 30 minutes.

6. 6

   Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat).

7. 7

   After the dough has risen, move it to a lightly floured surface and use your hands to roll it into a log about 15 inches long. Switch to a rolling pin and roll the dough into a 10x18-inch rectangle, about 1/8 inch thick.

8. 8

   Spread the cooled filling over the surface, leaving about 1 1/2 inches of dough uncovered along the long edge you will roll toward. Lightly brush the exposed edge with water.

9. 9

   Roll up the dough and filling toward the moistened edge, ending with the seam on the bottom. Seal the ends and use your hands to shape the roll as evenly as possible. If there is a lot of excess dough at either end, trim it off.

10. 10

    Slice the roll into 8 even pieces and lay them flat on the prepared baking sheet. If possible, tuck any seams under the dough spiral as you place them down. Let rest for 5 minutes.

11. 11

    Bake on the center rack of the preheated oven until well browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature.

12. 12

    While the rolls cool, combine the powdered sugar and milk in a bowl for the glaze. Brush the warm rolls with the glaze and serve.

• Calories 359.25 kcal — Moderate 18%
• Protein 10.21 g ↗ Good Source 20%
• Carbohydrate 44.13 g 16%
• Total Fat 16.72 g ▲ High 21%
• Saturated Fat 4.6 g ▲ High 23%
• Trans Fat 0.01 g ▲ High --
• Cholesterol 71.85 mg ▲ High 24%
• Sodium 49.24 mg ⌄ Low Source 2%
• Dietary Fiber 6.24 g ↗ Good Source 22%
• Total Sugars 17.87 g --
• Added Sugars 0.16 g ⌄ Low Source 0%
• Calcium 403.0 mg ↗ Good Source 31%
• Iron 4.04 mg ↗ Good Source 22%
• Potassium 255.47 mg ⌄ Low Source 5%
• Vitamin A 59.61 mcg ⌄ Low Source 7%
• Vitamin C 0.32 mg ⌄ Low Source 0%
• Vitamin D 0.52 mcg ⌄ Low Source 3%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten