Mom’s Poppy Seed Roll (Roulette) Recipe
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This is my Mom’s recipe for poppy seed roll and it’s one of my husband’s favorites. I’ve always been intimidated by this classic roulade, but I’ve come to find it’s not as complicated as I thought it would be.
Mom makes these at least once a month and always makes enough to share. They go fast! If you are going to make Rouletti (a half-a-day process; most of which is dough rising time), you may as well make 4 and share them with your family and friends. They will sure appreciate it!
I’m not a fan of using “special” ingredients but this recipe is really best with flour that is made in Canada; you’ll have the softest dough with Canadian flour. P.S. have any of you tried canned poppy seeds for this?
Ingredients for Poppy Seed Roll:
1 and 1/3 cups 1% milk
1 Tbsp active dry yeast (I used Red Star Brand)
2 large eggs
3/4 cup sugar
1 stick (8 Tbsp) salted butter (or unsalted butter plus 1/4 tsp salt)
4 cups bleached all-purpose flour (I used flour Made in Canada, which is best for this recipe) *measured correctly
1/2 tsp vanilla extract or vanilla powder
1 cup poppy seeds (you will need a food grinder to prepare these)
1 egg white, for egg wash
8 oz sweetened condensed milk (from a 14 oz can)
1 cup raisins
How to make Russian Poppy Seed Roll (Roulette):
1. Heat 1 1/3 cups milk in the microwave until it’s luke-warm. Pour milk in a large mixing bowl (preferably the bowl from your KitchenAid mixer). Add 1 tbsp yeast, 2 Tbsp sugar and 1 cup flour. Mix until flour is well blended. Let stand in a warm oven (100 degrees) for 1/2 hour or put it on the counter for 1 hour at room temperature if you have all the time in the world.
(My oven doesn’t set that low, so I heat it to the lowest setting, then turn it off and let it sit in the warm oven with a towel underneath it. I also put a wooden spoon in the door to prop it open a bit. Quite the set-up!).
Dough should rise about 1.5 times in volume. Stir dough lightly.
2. Melt 1 stick (8 Tbsp) butter (until it’s just melted – it should not be hot). Add butter to the batter. Add 2 whole eggs. Add the rest of your 3/4 cup of sugar, 1/2 tsp vanilla and 1 cups flour. Whisk together.
3. Using the dough hook (on speed 2), add the remaining 2 cups of the flour 1/2 cup at a time. After all the flour is in, let it continue mixing 15 minutes. Dough is ready when it is no longer sticking to the sides of the bowl. Finished dough will be soft. It will feel sticky to the touch but should not stick to your fingers.
4. Place dough in a very large mixing bowl (our Kitchenaid bowl is 6 Qts so I left it in the same bowl), cover with plastic wrap and set in a warm place (in a 100 degree oven or in the sun) Let sit 2.5 hours to rise (until about 3-4 times in volume) Carefully peel off cellophane when it’s done.
Prepping the Poppy Seeds while dough is rising:
1. Fill medium saucepan with 1 cup poppy seeds and add enough water for impurities to float to the top, drain off the water and repeat.
2. Add 3 cups water to the pot. Over medium heat, bring to a simmer. (Don’t boil). Turn off. Cover with lid and let it sit for 30 minutes.
3. Return to a simmer (don’t boil). Turn off. Cover and let it sit for another 30 minutes. Drain poppy seeds by keeping lid on and put cheese cloth on lid to catch stray poppy seeds, or if you have a fine mesh sieve like this OXO Strainer
4. Push the poppy seeds through a food grinder using the fine grinding plate. You can also use a coffee grinder and do it in smaller batches. With the meat grinder, you need to push firmly. The seeds won’t grind well unless they are under pressure. P.S. I’ve tried putting them through a food processor and it did not work.
5. Mix 8 ounces of sweetened condensed milk into ground poppy seeds.
Assembling Poppy Seed Rolls (Rouletti):
1. Line an extra large cookie sheet with parchment paper.
2. Put dough onto a clean, dry, non-stick surface (a sheet of parchment paper works well). Divide into 4 equal pieces.
3. Roll out the dough into an 11″ x 8″ oval-ish shape; similar to a thin crust pizza dough. It should not stick to your rolling pin. Spread 1/2 cup poppy seed mixture over the dough and sprinkle about 30-40 raisins over the poppy mixture.
4. Roll the Roulette (not too tight!) and place side-by-side on the lined baking sheet. Brush the top with egg wash (1 egg white, 1/2 tsp sour cream, 1/2 tsp sugar – whisked together). Let them rise on the counter for 1 hour (or in a 100˚F oven for 30 minutes).
5. Preheat Oven to 360°F and bake 28-30 min until the tops are deep golden (but not brown; I over-baked just a tad, but they were still great. My husband was raving about them. See the picture below; he couldn’t wait long enough for me to take a picture of all 4).
Enjoy! 🙂
Mom's Poppy Seed Roll (Roulette) Recipe
Ingredients
- 1 and 1/3 cups 1% milk
- 1 Tbsp active dry yeast, I used Red Star Brand
- 2 large eggs
- 3/4 cup sugar
- 1 stick, 8 tbsp salted butter (or unsalted butter plus 1/4 tsp salt)
- 4 cups bleached all-purpose flour, I used flour Made in Canada, which is best for this recipe
- 1/2 tsp vanilla extract or vanilla powder
- 1 cup poppy seeds, you will need a food grinder to prepare these
- 1 egg white, for egg wash
- 8 oz sweetened condensed milk, from a 14 oz can
- 1 cup raisins
Instructions
How to make Russian Poppy Seed Rolls (Roulette):
-
Heat 1 1/3 cups milk in the microwave until it's luke-warm. Pour milk in a large mixing bowl (preferably the bowl from your KitchenAid mixer). Add 1 tbsp yeast, 2 Tbsp sugar and 1 cup flour. Mix until flour is well blended. Let stand in a warm oven (100 degrees) for 1/2 hour or put it on the counter for 1 hour at room temperature if you have all the time in the world. Dough should rise about 1.5 times in volume. Stir dough lightly.
-
Melt 1 stick (8 Tbsp) butter (until it's just melted - it should not be hot). Add butter to the batter. Add 2 whole eggs. Add the rest of your 3/4 cup of sugar, 1/2 tsp vanilla and 1 cups flour. Whisk together.
-
Using the dough hook (on speed 2), add the remaining 2 cups of the flour 1/2 cup at a time. After all the flour is in, let it continue mixing 15 minutes. Dough is ready when it is no longer sticking to the sides of the bowl. Finished dough will be soft. It will feel sticky to the touch but should not stick to your fingers.
-
Place dough in a very large mixing bowl (our Kitchenaid bowl is 6 Qts so I left it in the same bowl), cover with plastic wrap and set in a warm place (in a 100 degree oven or in the sun) Let sit 2.5 hours to rise (until about 3-4 times in volume) Carefully peel off cellophane when it's done.
Prepping the Poppy Seeds while dough is rising:
-
Fill medium saucepan with 1 cup poppy seeds and add enough water for impurities to float to the top, drain off the water and repeat.
-
Add 3 cups water to the pot. Over medium heat, bring to a simmer. (Don't boil). Turn off. Cover with lid and let it sit for 30 minutes.
-
Return to a simmer (don't boil). Turn off. Cover and let it sit for another 30 minutes. Drain poppy seeds by keeping lid on and put cheese cloth on lid to catch stray poppy seeds, or if you have a fine mesh sieve, use it!
-
Push the poppy seeds through a food grinder using the fine grinding plate. You can also use a coffee grinder and do it in smaller batches. With the meat grinder, you need to push firmly. The seeds won't grind well unless they are under pressure. P.S. I've tried putting them through a food processor and it did not work.
-
Mix 8 ounces of sweetened condensed milk into ground poppy seeds.
Assembling Poppy Seed Rolls (Rouletti):
-
Line an extra large cookie sheet with parchment paper.
-
Put dough onto a clean, dry, non-stick surface (a sheet of parchment paper works well). Divide into 4 equal pieces.
-
Roll out the dough into an 11" x 8" oval-ish shape; similar to a thin crust pizza dough. It should not stick to your rolling pin. Spread 1/2 cup poppy seed mixture over the dough and sprinkle about 30-40 raisins over the poppy mixture.
-
Roll the Roulette (not too tight!) and Place side-by-side on the lined baking sheet. Brush the top with egg wash (1 egg white, 1/2 tsp sour cream, 1/2 tsp sugar - whisked together). Let them rise on the counter for 1 hour (or in a 100˚F oven for 30 minutes).
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Preheat Oven to 360°F and bake 28-30 min until the tops are deep golden (but not brown).
Recipe Notes
Because my oven doesn't heat to 100˚F, I heat it to the lowest setting, then turn it off and let it sit in the warm oven with a towel underneath it. I also put a wooden spoon in the door to prop it open a bit.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
We loved it! Thanks for the great and easy to follow instructions! This was my first time ever dealing with yeast and I nailed it, thanks to u 😉
Yes!! Thanks so much for the great review. I’m so glad you nailed it. 🙂
Perfect… It turned out beautiful… It’s in the oven now baking… Can’t wait to try it! Thanks… Merry Christmas!
Oh I’m so glad everything worked out. I hope you and your family LOVE the recipe!
On the last step when it should rise for 2.5 hr… My oven is barely warm… But the dough looks really good 🙂 or may be my bowl is small… Hmmm… Although I put it in the bigger one…
It does need alot of room to rise. I’m not sure how large your bowl is. If it’s 3-4 times in volume, it should be good. It’s ok if it pushes up against the plastic wrap. You can move on to the next step when it looks like it might overflow 😉
I used dry yeast. Yes it’s in the oven… I also had to mix dough longer than 15 min because after 15 min it didn’t look ready as on your pic 🙂 I’m so excited, though… Should I may be remove it from the over… It’s been there only little over an hour?
Which rising step are you on? Make sure you oven isn’t hotter than 100degrees so it does’t start cooking the dough.
I am making rulet right now and my dough rising faster then it says in your direction. What should I do?
Did you use instant yeast? If it’s just regular yeast, it should be fine. Your dough might be in a warmer place than mine was. Is it on the counter or in the oven?
I made this recipe and followed it to the letter and it turned out awful. I’m so bummed because it was for Christmas! I think a whole tablespoon of yeast was too much and putting vanilla in the dough is a little odd. The bread and the filling just does not taste right at all.
HI Rachel, this is definitely a family favorite for us so I’m bummed it didn’t turn out for you. It’s hard to say what went wrong without being there with you. Did you follow all of the instructions without any changes; following all of the wait times? Did you possibly use instant yeast? We make this recipe often and it turns out great every time! Each Roulade has just 1/4 Tbsp of yeast so it really isn’t that much in comparison to how many roulades it makes. Did you make the filling yourself or buy the pre-made one? I’ve heard negative things about the store-bought filling. If you made it yourself, did you use a meat grinder or coffee grinder? I have found a food processor doesn’t work and won’t give you the right texture. This really is a great recipe. I hope that helps.
I think the yeast reacted with the vanilla. I used canned poppy seed filling and it was horrible but I also made my own walnut filling but that oozed out of the bottom. I noticed when the dough was rising it smelled like alcohol.
Yeah, I wouldn’t trust the canned poppyseed filling. The one I have listed here shouldn’t ooze. Are you sure you weren’t using instant yeast?
I used the store bought filling, it wasn’t runny. Yes the long side, sigh, maybe I rolled them out too thin. 🙁
That’s a real bummer 🙁 I haven’t experimented with the store-bough one.
Hi Natasha,
I just made these but they tore on the sides and the filling gushed out:( Would you know by chance why? I placed two rolls on a sheet, opposite of what you have on your picture.
It’s not the type of filling that should be gushing. It shouldn’t be that juicy. Do you think the poppyseeds could have been drained more? Also, did you make sure to only mix in 8 oz of condensed milk (a little more than 1/2 of the 14 oz can). This filling should not be runny at all. Does that help? Do you mean they tore on the long side? If yes, then you might have just rolled them too thin. I haven’t had that happen before. How big were your dough rounds when you rolled them out?
Hi Natasha. Where do you buy your poppy seeds? They are so expensive in the stores here!
You can get them in Winco in the bins (check the bins in any store). The best tasting ones are at Whole foods but these were from a bin in Winco.
My Grandma used to make a cabbage roll , nut roll, poppy and cheese do you have the recipes for those??
Was it basically the same kind of roll with a different filling?
made this and my mother was impressed… but i did roll out the dough a bit too thin so they ended up being a lil dense, not as fluffy. i guess just lots more circles then yours in the picture. its very good, thanks!
I’m glad you enjoyed them 🙂
hi can anyone give me a recipe how to make dough in bread maker. Like for one or two pieces. thank you
Does it turn out moist? My pet peeve is a dry roulette haha.
I agree! My mom’s roulette is not dry; only if it’s overbaked (I guess that goes for anything ;))
Nah its fine 🙂 thankyou so much Natasha 🙂
Poppy seed question :/ (shy face) :)))
Oh gosh now I’m embarrased :-O. Sorry. They really need to be cooked and then broken down to release their sweetness and be tasty, otherwise they are just grainy and they wont be able to absorb any of the condensed milk. You can make a double batch of poppyseeds and freeze or refrigerate the other half for something else 🙂
Your most most welcome 🙂 you so should write a cookbook 🙂 I would buy more than one 🙂 and give them as gifts too newly married couples because your site is a lifesaver 🙂 your site saves me from embarrassment 🙂 last week I cooked heaps and my husband was so impressed 🙂
Hehe but you forgot to answer my Fahrenheit question :)))
I also have another question 🙂 why do tr poppy seeds have to have the process? The boiling? :/ sorry. I only got married last year (19 years old, quite a young wifey hehe ) so cooking is quite new too me 🙂 before that I worked all the time. And I have an amazing mum who is like amazing at cooking. But when I ask her for a recipe she just says add a bit of this an a bit of this 🙂
And a tad of this 🙂 I think most Russian mums know there recipes from the top of there head :))) she had 9 children, she don’t have time to sit at recipe books 🙂 hehe
Where are you from? My husband is from America 🙂 a Ukranian who lived all his life in America 🙂
P.s please don’t forget to answer my Fahrenheit question and poppy seed question 😉
Thankyou :))))
Hope you reply soon 🙂
You are young, but I was only 18 when I got married too, but you are probably a way better cook than I was when I got married 😉 Sorry I forgot the Fahrenheit answer. I always use Fahrenheit unless I write otherwise. I updated the recipe to include “F”. Thanks for sharing your story with me. It’s nice getting to know you! 🙂
Hello Natasha 🙂
I Absolutley adore your site 🙂 its really nice that you share amazing recipes 🙂 in Australia a lot of the Russians don’t like to share there amazing recipes :/ it always makes me think “didn’t God give you that amazing recipe?, why be so greedy?” I’m glad there are people like you Natasha 🙂 your a true blessing. I have made more than 3 or your recipes 🙂 my husband was like amazing 🙂 all I had to say was “it’s a special girl called Natasha that shares amazing recipes to people around the world” 🙂
I have one question about your cooking for this poppy seed Roulette. It says 350* is that Fahrenheit?
Thankyou & may God Bless 🙂
Alinachka 😉
Aww thank you! You’re a sweetheart!! 🙂 your comment just made my day. I’m so glad you enjoy the recipes. I was just telling my husband it will be hard to write a cookbook because I just want to share all the good things I discover right away!!
Natasha, I love your website and am currently in Kyiv, Ukraine and have been since January, and as well trip last year. I have simply fallen in love with Ukrainian cuisine. I have never been a fan of poppy seeds, but this changed my mind. I was curious what this is called in Russian/Ukrainian? Thanks. Love your blog and am anxious to try things once I get home.
We call it roulette z makom (roulade with poppyseed) I’m so glad you’re enjoying the blog. Happy cooking!
Made these for the second time today. The first time 4 ruleti were gone in 2 days ( and there are only 4 of us)!!!! I decided to add 1 tbsp of sour cream to the dough this time and it turned out even better- the dough is even softer and fluffier! Also, for those who can’t find canadian flour, you can use regular bread flour. The difference between the canadian flour and Gold Medal white bleached is in the gluten content. The higher the gluten content-the better dough rising and structure. Bread flour has a higher gluten content than regular Gold Medal white bleached flour. Also, I bought wheat gluten and tried adding 1tsp of it to regular flour- and it works just the same as bread flour.
Someone else said good things about adding gluten to regular flour. I’ll definitely have to try that. Where do you buy it?
sorry for late reply, but you can find gluten in any whole food store or in the organic section of your supermarket. It is called “vital wheat gluten”.
I’m making these right now and realized I don’t have any raisins. Is it ok if I don’t put them?
It’s fine Vera :).
Thank you. My dough is rising so fast my kitchen aid bowl is too small for it already and it’s been only 1 hour. I had to move the dough to a bigger bowl. I hope it doesn’t get ruined because of that. I’m so excited about these ruletiki I made similar one in bread maker but the filling was with honey and tasted dry. I really hope these turn out. Thank you for sharing these amazing recipes. 🙂
How big is your kitchenaid bowl? Yes, they do grow pretty big! Let me know what you thought of the recipe!
I have a question about poppyseed. If I want to make double 2 cups poppyseed then I have to double the time and water right?
Just double the water, not the time. It should take the same amount of time. I’ve doubled it before, just add more water.
Privet Natasha! I made half of this recipe today because I really wanted some poppy seed roulette. However, I used canned poppy seeds and I cannot tell you how disappointed I was in the results. The canned filling gave off this unpleasant taste to the bun. I wish I would have just went ahead and made your filling. Long story short – never again will I use canned poppy seeds. Your dough was absolutely fabulous, it’s the filling that ruined the taste! How sad. I will always make your homemade filling!
Oh man that is sad 🙁 Do you have a meat grinder? The filling really isn’t too tough to make if you have a meat grinder. A coffee grinder works well too, but you have to grind it in small batches so you don’t break the coffee grinder if you overfill it.
we have this recipe since I was born, even before, my favorite. I asked my mom how to make it but she put this way: put a little bit of warm water, a little bit of flour, 3 fingers of years, so I just put it away, but when I saw your recipe my heart was jumping. I want to thank you mama and you for sharing it with us. I just have 1 question: where do you buy your Canadian Flour???
Canadian flour is sold at Cash and Carry, at Winco (under the honey dispensers) and I hear it’s sold in Sam’s club. Some Super Walmart stores sell it in their international section. It might not say “Canadian flour” on the label, so just look for “Made in Canada” on the bag.I hope this will help.
YUMMY! My grandmother, mother, and I have all made this. LOVE IT! We also made a cooked prune filling instead of the poppy seed. Here’s the recipe: 2 lbs. pitted prunes, 1 T lemon juice, 2 T brown sugar, 1 T flour. Put prunes in a pot and cover with water. Let simmer. Add juice and sugar. Stir until sugar is dissolved. Sprinkle flour over prunes and stir until thick. Put through a blender/food processor, or any appliance that will make the filling smooth. Cool. Spread on dough as you would the poppy seed filling and bake as you would for your recipe. YUM!
Oooo a prune filling sounds great! Thank you so much for sharing!!
It is a joy and easy to bake with your recipes.
Thank you; music to my ears 🙂
I wanted to make Walnut Roulette along with the poppy seed, do you know the recipe for that filling?
Thank You 🙂
I haven’t made a walnut roulette, but I imagine it would taste good with some walnuts mixed into this poppy seed filling.
DOROGAIA NATASHENKA SPASIBO TEBE ZA XOROSHUI RESEPT .SPASIBO, CHTO PODELILAS. OCHEN LUBLU TEBIA I TVOI XOROSHUE RESEPTU , God bless you !!!!
Thank you Irina for your thoughtful comment 🙂
I got to say, I made them today and they came out wonderful. Everything we make from your blog comes out amazing. You are amazing! thank you again for all the work you do.
Thank you Sarah; I’m so glad you enjoy all the recipes you try. That’s music to my ears (I guess it’s my eyes since I’m reading the screen), but you get the picture 😉
Do you think Ill get same result if i use my ninja food processor instead of grinding poppy seeds?
I don’t have any experience using ninja food processor. Add a small amount to test.
do you have to add additional 2 cups to the 4 cups in the recipe already? Or is it a total of 4 cups? because in your #8 step: you say additional 2 cups
Recipe call for 4 cups total :). You will add 1 cup, later another cup and eventually 2 cups.
You know, there is is grinder that you can use for poppy. That’s how they make it in Slovakia, they first grind poppy through this grinder and than they quickly cook it, I think in milk. You can get this grinder online. Here one link that I found. http://www.slovczechvar.com/show_pic.php?dbt=product&id=4486
I love you recipes, I will definitely try some of them.
Thanks for the tip! 🙂
http://www.cooksinfo.com/flour
That’s a great link! Thank you for sharing! Is bread flour really the equivalent of Canadian all-purpose? I had no idea!!
thanx )))
hi natasha! great recipes 😉 i have a little question. i already have some cooked and ground poppy seed….how much would you say i have to use for this recipe? since its been cooked it already expanded so i’ll probably have to use more than 1 cup right?
Each Roulette needs 1/2 cup of the spread. So you would have enough for 2 Rouletti; you can either cut the recipe in half or figure out a different filling for the other two; maybe a thick berry jam?
Hi Natasha! Great recipes 🙂 I have some already cooked poppy seed..how much cups should I use for this recipe?
The poppyseeds in this recipe makes about 2 cups with the condensed milk.
Natasha, thank u so much for sharing this recipe! Its by far the best tisto i have made! It was extremely soft and easy to make:-) thank you so much! I have seriously made these 3 times in the past week
3 times? Wow!! Way to go! I’m glad you liked the recipe 🙂
Big hit!! Made these yesterday and couldn’t stop eating. Had to give some away:)) the dough turns out incredibly soft. Thank you for the great recipe.
You are welcome Marina, I’m craving some right now :).
Тесто будет вкуснее и не так будет черстветь, когда молоко закипятить, отставить бростить в него брикет или 2 масла, соль и через 10 минут горячим вилить в 2 капа муки. Яйца взбить с сахаром. Дрожжи отдельно замочить и когда тесто немного остынет, но ещё гарячовато влить взбитые яйца размешать добавить 1 кап муки и вылить дрожжи. Тесто должно быть тёплым и добавить остальную муку + 1-2 ложки оливкового масла.
Спасибо за хороший совет Галина :).
Natasha – could you please tell me the size of your sheet pan that you used to make these rouletti? I borrowed a large sheet from my mom in law so I could make these roulette and it worked great but now I want to invest into a large baking sheet as well and would like to know what measurements to look out for.
I baked them, using 12×17 size baking sheet. I’m planning to buy additional baking sheet 21×17 as well. This way I don’t have to use two baking sheets for some of the recipes. Hope this helps :).
Hey Natasha, Thanks for giving a tip on how to grind the poppyseeds. In all these years I’ve never made my own poppyseed filling because I didn’t have a special grinder for nuts and such, and didn’t realize I could use the gridnder attachment I already have. Thanks!
I will post my recipe of how I make bulochki wth poppyseeds soon 🙂
The poppy seed filling didn’t turn out for some reason. Once I added sweetened condensed milk, it became real runny. Do you know why that could be?
You may not have drained them enough before putting them through the food grinder. Did you use a food/meat grinder?
So I made this tonight, I used whole milk instead of the low fat, and unbleached all purpose flour. I ended up letting the dough rise a good 6-8 hours bc I was out of the house , etc and it woked out nicely bc it rose much better (in preheated oven, turned off proped with a wooden spoon) then it would have in 2 1/2… my house isnt too warm, But it rose beautifuly. I used the canned poppyseeds and it was only enough for 3 of the ruletiki , and I only had one so I ended up making some cream cheese spread and topping it with raspberry prerves as suggested on Olgas Flavor Factory for one of her roulettes. All in all, they rose and are super soft and delicious. The only problem I had was that they stuck to the wax paper and ended up a little too dar on the bottom although i baked 26 minutes. The tops/sides were fine but the bottom a little too dark….. and i had to rip off the wAX paper piece by piece. Next time I’ll bake on parchment 🙂
Parchment is definitely better in terms of not sticking. Thanks for sharing the details of how you made yours 🙂
Hi Natasha!
This is one of my mom’s favorite desserts! I was super excited to find the recipe with instructions on your blog, thank you!!! I’m getting ready to start and have one question. I know it says 1 stick or 8 Tbsp butter, but pictured butter looks like a half of a stick of butter… I want to make it perfect for her. Could you please clarify. Thank you!
Hi Svetlana; the picture is deceiving I guess 🙂 It is 1 stick (8 tbsp) butter.
I ended up using the whole stick and came out very good. Mama was proud and enjoyed them a lot. Thank you! One other question I thought of was since I don’t have my hands on any Canadian flour would it be worth a try to substitute one of the cups of flour for cake flour? Any thoughts/suggestions?
I haven’t try that but I know it takes more flour to do the job of a cake flour. I’ve tested with all cake flour and the results turned out very soft but it took too much flour. Canadian flour was still best.
I put poppy seeds on a top before baking, like vatrushki with tworog , we made them in Ukraine (do you know what i meant?). When dough is ready i made small balls and let them few minutes for raising. Then make hols on a top and put a t spoon poppy seeds, don’t cover with the dough. I have six kids and almost all of them except older girl love these pirojki, Ilona loves with cherries inside.
That’s sounds yummy, I should try that. I had to google vatrushki :), never tried them before but they look great.
NATASHA, THANKS FOR REALLY NICE, DELICIOUS AND EASY PREPARING DISHES!!! DURING THIS WEEK I MADE 3 TIMES PIROJKI WITH THIS RECIPE (ROULETTE), BUT WITH POPPIES ON A TOP OF PIROJOK, AND WITH CHERRIES. MY KIDS AND HUSBAND LOVE THEM THE MOST! THANKS AGAIN.
Wow you must be an amazing baker! Cherries sounds great and I love the idea of sprinkling poppy seeds over the top. Did you put the poppy seeds on top before baking or after?
I got Five Roses. Where do you get your Canadian flour? Any advice? Because I see many of your recipes require Canadian flour and I would like to try to make some of that stuff but afraid my 5.5 lb bag of flour will run out quickly! And I surely do not want to reorder another 5.5 lb bag and pay $11 shipping again. Lol
Canadian flour is sold at Cash and Carry, at Winco (under the honey dispensers) and I hear it’s sold in Sam’s club. Some Super Walmart stores sell it in their international section. It might not say “Canadian flour” on the label, so just look for “Made in Canada” on the bag.I hope this will help :).
Sometimes Russian stores carry it too 🙂
The farmer’s cheese was a wonderful flavor. I use Canadian flour. I ordered it on Amazon. Payed a whopping $11 for shipping! But it was worth it. I did not find any Canadian flour here in Philadelphia but I am not complaining. Great roulette in the end.
What brand did you get on Amazon?
Hi Natashenka! I made these today for my mom-in-law’s birthday! I made two with poppy seeds and two with sweetened Famer’s Cheese mixed with golden raisins. They were really good. However, the only problem I had was that my roulettiki wouldn’t bloom nicely in the end before baking. I left them on the countertop to rise for 1 hour but they didn’t rise much. So I preheated my oven to 170 degrees (the lowest) and turned it off and popped the rouletti for 15 minutes to give them a chance to rise. It worked just a bit but still weren’t puffy as yours were in the picture. Anyways, I baked them and in the end like I said they were delicious. Thank you from the bottom of my heart on teaching young housewives how to bake. I never learned how to make rouletti when I was not married and now live too far away to learn from mom. So your rouletti came in handy today. Thanks!
Hi Oksana! I’m glad you enjoyed them. Sweetened farmers cheese with raisins sounds wonderful! What kind of flour did you use? Sometimes it may just take a little longer to rise. I like that putting them in the oven speeds up the process.
This is one of my favorites. I love yeast breads of all kinds. This is my mom’s specialty for sure, so I’ve been really blessed by eating them since I was old enough to chew. Gorgeous pictures, as usual.
Thanks Olga. It’s my mom’s specialty too 🙂 I figured I should learn to make it because my husband requests it all the time! 🙂
Natasha – I was thinking about making this sometime this week and my question is, since we get 4 roulettiki from this recipe, could I use other fillings besides poppy seed? Braised cabbage, meat, farmer’s cheese? Or none of those fillings would work with this recipe?!
I think it would be best with a sweet filling. I haven’t really tried anything else for these. You could make smaller buchty type rolls and fill them with other things, but I don’t think that would work for this recipe.
I don’t have Kitchen Aid mixer of meat grinder, so I asked my mom what is the best way to grind poppy seeds, she said that she tried grinding hers by hand and meat grinder but the fastest and easiest way for her is to put it in a coffee grinder. They are not expensive (between $10-$40 depends on how fancy you want it). Now I have some leftover poppy seeds already made with condensed milk, how long can I store it in the fridge? Can I freeze it?
Thank you so much for sharing. I can totally see that working well for poppy seeds!
Thanks for answering my question. 🙂
Just a tip. I buy the canned poppy seeds in Winco, and Safeway has them too, althought they are sometimes sold out during the holidays. It is usually in the baking isle by canned cherries and other pie fillings. I use it all the time, I think it tastes batter than homemade one. It is sweet and perfect consistency but I add sugar or almond paste (in cans in the baking isle) because I like it really sweet. The almond paste is awesome, it gives it some sweetness it smell just amazing.
Thank you for the tip Dina, I will give it a try next time I make something with poppy seeds 🙂
Hi Natasha,
Do you call this Makiwnyk?
Yum! How long will this keep for? When cooked do you recommend wrapping in foil and storing at room temperature Or Do you need to wrap in plastic wrap keep in fridge to keep fresh?
Thanks
In our family we just call it Roulette with poppy seeds. We keep it on the counter wrapped in plastic. Should last up to a week. My never made past three days…got eaten :).
I’m making this right now! Wish me luck, I cut the recipe in half because the original recipe is just to much for my little family. I will update shortly. By the way Natasha, this recipe made me drool all day at work 🙂
I’m sorry for making you drool :D. Very soon your patience will pay off when you take a first bite of it.
Great recipe! Made this rylet before with store bought poppy seed and homemade filling ,almost like yours,just added more condensed milk and put poppy seeds twice through the grinder. And of course home homemade is much tastier. Thank you Natasha.
You are welcome Olga 🙂
This is one of my most favorite desserts but while im living with my parents i’ll just let my mom make this;)
I still love it when my mom makes it (and I’m not living at home) :). It’s such a nice treat!
My MIL tested out your recipe last night: it’s definitely a keeper! She used canned poppy seeds which we used to buy at WinCo but our local Wal-Mart recently started carrying it and it’s cheaper there. We both thought this was a great recipe, the roulades turn out very soft. One thing I will be changing next time: since the canned poppy seeds are very sweet, I would probably decrease the amount of sugar that goes into the roulade. That is just my preference, I’m not too big on sweets.
A big THANK YOU to your mom for sharing this recipe and to you for all the hard work you do! I can’t wait to see what you have in store for 2013;) Happy New Year!
That’s great to know about the sweetness of the store bought poppy seeds and I’m so glad you enjoyed the recipe!
I made this for my family and friends yesterday. It turned out beautifully. So delicious!
That’s great! Thanks for taking the time to let me know 🙂
I’m new to your lovely blog, Natasha and I’m so excited that you posted this recipe. My grandmother would soak raisins in very warm water and then add them to the ground poppy seeds. I like that your recipe uses the sweetened milk as it would give just the right touch of sweetness. I can’t wait to try this! Happy New Year!
That sounds like a good tip with the raisins. Thanks for sharing!
So glad you posted this. It is one of my favorites with tea.
Hi Natasha great recipe , though it is hard to get poppy seed from Egypt but I will try it using dates past for this amazing dough 🙂
Let me know how it will turn our Marwa 🙂
Spread some soft butter on the dough and generously sprinkle with cinnamon + sugar mix – it is almost as good as poppy seeds.
Hmm…. I’ll have to try that next time I don’t have poppy seeds around 🙂
Thanks for posting this recipe..I have been wanting one for forever….I use the poppy seed cans that you can buy at walmart…Its actually pretty good and you don’t need to add anything to it….Thanks again for this post since this is my hubby’s favorite dessert….
You are welcome Olga 🙂
I want to make this…
Thanks for the recipe…..I had lost my Mom’s recipe and I love this Poppy seed roll……….so now I just buy it at a Ukrainian Bakery. As I remember my Mom used the store bought poppy seeds. Now I can bake my own from your recipe. (I do have some poppy seeds already grinded for kutya, so maybe I should buy some more poppy seeds also for this recipe).
Happy New year Natasha to you and your Family….
Happy new Year Erica :). I’m looking for simple kutya recipe. How do you make yours?
I use canned poppy seeds. I like the taste of store bough.
Thank you! Do you mix with condensed milk or add anything into it? Also what brand do you use and where is it sold?
I buy often in local Russian store and my sister has bought it in Walmart and Albertsons. I never added condensed milk cuz it was sweet.
Thank you for sharing 🙂
They sell it at WinCo in the baking section. The brand is SOLO. It’s very good and you don’t need to add condensed milk it’s already very sweet. The roulette looks delicious, can’t wait to make it. Thank you Natasha. God Bless. Happy New Year!
You are welcome Inna. Happy Nee Year to you as well 🙂
Hi Natasha,
I used the canned poppy seeds from a regular grocery store. It’s really thick and very sweet. So you will need to leave out the condensed milk. But to make it easier to spread and not so thick, I always add some water or milk to the consistency I like. (It took too many steps to do the original poppy seed mixture, I prefer less mess. Open a can, add water or milk, whisk, and its ready).
Thank you! That’s great to know!
Hi Natasha! Couple questions: could I use another bleached all-purpose flour brand besides Canadian because I cannot find any here. Would changing the flour give the pierog a different texture? Also, could I use 2% milk for this recipe? Or would that give the dough a different texture too? Thanks in advance! 🙂
2% would work fine. I’ve tested this dough with regular flour and it’s just not quite as soft,… it still works, but not quite as soft.
I am definitely making these. My mother made this and I miss it so much. Thanks for posting it. I also pinned it to keep the recipe handy. MMMMM! ♥
I’m glad it brought back memories for you. Thanks for pinning 🙂
Oh, my! It so traditional and so tasty! Thank you and your Mom, Natasha!
You’re welcome 🙂
Yummy! This is on my to do list. This is sooo good with a cup of tea. MMMM and maybe some butter if rulletti come out dry :).
I agree; it’s best with a hot cup of tea 🙂
What’s the thick white stuff you put in the egg wash!?
1/2 tsp sour cream. See step 5 🙂 ill add it to the list of ingredients; forgot that!
My mom and I made this before and we bought from the can poppy seed at a russian store and it was horrible!! The filling included orange peel,lemon peel, walnuts,almonds,and poppy seeds!! It was sticky like the original thing but was SO gross!!! So next time before you buy it read the ingredients!! lol since then we never buy it from the russian store!!
Oh good to know! Thank you!
I have never made poppy seed roulade but am very eager to try.
I know you can purchase prepared poppy seeds in cans. Would you omit the condensed milk if using the canned poppy seeds?
I haven’t tried the canned ones so I don’t know; maybe one of my readers know?? I’ll ask my family also.
My mom uses the canned poppy seeds all the time and we love it. 🙂 Poppy seeds in the can already come sweetened, so no need to add condensed milk or any other sweeteners…
Hi Natasha,
I love poppy seed rolls. Addicting:) My mom has an amazing recipe that makes the dough in the bread maker.
I usually buy the cans of poppy seed filling from the grocery store. Much easier to use and really good
Do you mix the canned ones with condensed milk?
hi inna can u give me a recipe how to make dough in the bread maker? cause my husband dont eat this and kids too so just for one person i dont want to do a lot. Thanks