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Mom’s Poppy Seed Roll (Roulette) Recipe

Mom's poppy seed roll has been a family favorite recipe for generations! Absolutely delicious and although this recipe makes a big batch - it goes fast!

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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


Mom’s Poppy Seed Roll-2

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!).

Mom’s Poppy Seed Roll

Dough should rise about 1.5 times in volume. Stir dough lightly.

Mom’s Poppy Seed Roll-3

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.

Mom’s Poppy Seed Roll-4

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.

Mom’s Poppy Seed Roll-5

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.

Mom’s Poppy Seed Roll-6

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.

Russian Cake Truffles-1

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, use it!

Russian Cake Truffles-2

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.

Russian Cake Truffles-3

Assembling Poppy Seed Rolls (Rouletti):

1. Line an extra large cookie sheet with parchment paper.

Russian Cake Truffles-15

2. Put dough onto a clean, dry, non-stick surface (a sheet of parchment paper works well). Divide into 4 equal pieces.

Poppy Seed Roulette-21

Poppy Seed Roulette-22

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.

Mom’s Poppy Seed Roll-7

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).

Poppy Seed Roulette-26
Poppy Seed Roulette-28

Mom’s Poppy Seed Roll-8

Poppy Seed Roulette-33

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).

Mom’s Poppy Seed Roll-9

Enjoy! 🙂

Mom's poppy seed roll has been a family favorite recipe for generations! Absolutely delicious and although this recipe makes a big batch - it goes fast!

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Mom's Poppy Seed Roll (Roulette) Recipe

4.89 from 35 votes
Prep Time: 4 hours 30 minutes
Cook Time: 30 minutes
Total Time: 5 hours
Mom's poppy seed roll has been a family favorite recipe for generations! Absolutely delicious and although this recipe makes a big batch - it goes fast!
This is my Mom's recipe for poppy seed rolls 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 it looks.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $6-$9
Servings: 4 Poppy Seed Rolls

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):

  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. 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, use it!
  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).

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.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Tanya
    April 19, 2019

    This is my 3rd time making this roll. This time dough was so sticky I had hard time rolling it out. I followed the recipe. What went wrong? I had to use some flour to roll it out and i think it changed the texture of the roll a little. Reply

    • Natasha
      April 20, 2019

      Hi Tanya, I wonder if it could be something as simple as mis-counting how much flour went in. I’ve sure done that before! Also, be sure you measure the flour correctly and this post should help with that. Reply

  • Jena Botyan
    April 18, 2019

    The best recipe 😘making it again for easter 4th year in the row it became our easter tradition👍😘😘😘 Reply

    • Natashas Kitchen
      April 18, 2019

      That’s just awesome!! Thank you for sharing that with me! Reply

  • Henry
    April 8, 2019

    Rosemary’s recipe is good,thank you but from the photo I prefer the poppy seed filling to occupy most of the internal space with very little dough inside the casing. How is this achieved? Reply

    • Natasha
      April 8, 2019

      Hi Henry, we found this to be the right balance to maintain the fluffiness of the dough. I imagine one with considerably more poppyseeds would be more dense. Reply

  • rosemary merrill
    April 8, 2019

    Is this rolled up from the long side?? Reply

    • Natashas Kitchen
      April 8, 2019

      Hi Rosemary, yes we rolled this from the long side. Reply

  • Brian
    January 24, 2019

    Hello,

    Thank you for posting the recipe which I suspect is very similar to the one that I grew up loving.

    My polish grandmother had a bakery in the 30’s. Using a recipe from the bakery, Mom made poppy seed and nut rolls often. It was a big production as she hung temporary curtains over the kitchen doorway to maintain a high temperature in the room. It was always a festive affair. My job was to grind the poppy seed and nuts.

    A bit of trivia: Mom referred to the process of heating and soaking the poppy seed in water as “debittering the poppy seed.”

    Now that I am nearing retirement,
    I need to dig her many recipe boxes out of storage and go through them. Just today a coworker asked if I have a recipe for Polish Chrusiki, which I know I do. Reply

    • Natashas Kitchen
      January 24, 2019

      Thank you so much for sharing that with me, Brian! I hope you find some treasured recipes in her recipe box! Reply

  • Gina R
    November 30, 2018

    Natasha, can i mix walnuts with poppy seed or make with just grinded walnuts? I remember my grandma making with walnuts. Reply

    • Natashas Kitchen
      November 30, 2018

      Hi Gina, I haven’t made a walnut roulette, but I imagine it would taste good with some walnuts mixed into this poppy seed filling. Reply

      • Gina R
        December 2, 2018

        Natasha, i made one roll with walnuts ( grinded and mixed with condensed milk). It came out veery delicious! My family loved it and said thank you to you!!) Reply

        • Natashas Kitchen
          December 2, 2018

          That’s so great! Reply

  • Marina
    June 24, 2018

    Hi Natasha, my dough was raised 4 Times in volume in under an hour. Should I go ahead and go to next step or wait a total of 2.5 to rise anyway? Reply

    • Natashas Kitchen
      June 25, 2018

      Hi Marina, If it’s 3-4 times in volume, it should be good to use. Reply

  • Marina
    June 16, 2018

    Hi Natasha,
    I have made this recipe numerous times and it’s amazing! I wanted to ask if you could share a non condensed milk version of the poppy seed mixture? Although I think this is the best method yet… I don’t always want to use up my condensed milk especially if I’m doing a double or triple portion. Thanks for all your awesome recipes! Reply

    • Natashas Kitchen
      June 16, 2018

      Hi Marina, Some of our readers have used canned poppy seed. One reader writes “The brand is SOLO (I’m sure there are others). It’s very good and you don’t need to add condensed milk it’s already very sweet”. Honestly, haven’t tried any other substitution so it is difficult to say. Hope this helps. Reply

  • Edith Scollon
    April 12, 2018

    What is the wax paper for? I use parchment for baking. This is my second attempt Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      Oh my goodness, you’re right! That should be parchment paper. We used to use wax paper but now almost exclusively use parchment for everything we can use it on. It’s a wonderful surface and safer in the oven than wax paper. Reply

  • Ann Sheet (Bielawski)
    March 28, 2018

    My Polish grandmother used to make this and ground her own poppy seeds. My mother also made it from my grandmother’s recipe but used the canned poppy seed. It works but it is sweeter than the homemade variety. We used to call it bulki and made it with various fillings: poppy seed (my favorite), cinammon, sugar, ground nut and apricot. Reply

    • Natasha's Kitchen
      March 28, 2018

      Yum, I bet that tastes delicious! Thanks for sharing Ann! Reply

  • Dora Lench
    March 20, 2018

    My family loves this bread. They always said better the Babushka ! Reply

    • Natasha's Kitchen
      March 21, 2018

      I’m happy to hear the whole family enjoys the recipe! Thanks for sharing your great review Dora! Reply

  • Kavitha
    March 14, 2018

    Worked really well! The recipe was very clear and easy to follow. I think grinding the poppy seeds fine is essential, otherwise they come out kind of gritty. Also, make sure your trays are in the center of the oven, as the buns tend to blacken on the bottom if set too low. Reply

    • Natasha's Kitchen
      March 15, 2018

      I’m glad you enjoy the recipe Kavitha! Thanks for sharing your great review with other readers! Reply

  • Lana
    March 6, 2018

    So is it 6 cups of flour total?? The recipe says 4 cups of Canadian flour then later is the description says “add an additional 2 cups” of flour. My dough is becoming flaky now! Ugh Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      Hi Lana, I put that in parenthesis to clarify the instructions before it, but I can see how: “add the rest of the flour 1/2 cup at a time (add an additional 2 cups)” can be misread to mean an additional 2 cups of flour. I clarified that step to read: “add the remaining 2 cups of the flour 1/2 cup at a time.” So sorry for the confusion :(. The 4 cups of flour in the ingredients list is correct. Reply

  • Olga
    February 21, 2018

    Hello! What wast the brand of canadian flour and where can i find it? Tried to scroll through the comments to see id anyone else was wondering the same thing and couldn’t find anything. Thanks! Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Olga, we have been able to find flour made in Canada in Winco and Cash and Carry (a restaurant supply store). It isn’t available everywhere and online it can get spendy. I think I need to re-do this recipe with regular all-purpose flour as well. It still works with regular all-purpose, it just requires a little more flour. Canadian flour has more gluten so it requires a little less flour for most recipes. Reply

  • Hanne
    February 12, 2018

    I am new to your site. I will try out your Poppy seed rolls, they look so scrumptious. However, can I substitute almond milk and stevia for sweetener instead of sweetened condensed milk.If you have any other suggestions to circumvent this problem I would love to hear from you. My husband has dairy allergies and I cannot use pure mild products. Thank you very much for your input. Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      Hi Hanne, I honestly haven’t tried that substitution so it is difficult to say. I worry that the almond milk might be too think and would result in a dry mixture. I did come across (during some quick research), an article on making dairy free condensed milk at home. There is a video tutorial here. It looks like this type of mixture might work. I sure hope that helps! Reply

      • Hanne
        February 15, 2018

        Thank you, Natasha, you have just given me the opportunity to expand my culinary know how. I never even thought about turning coconut milk into condensed milk, and yet I have used any of the dairy free ‘milk’ products in my cooking, except soya ,(hubby just won’t go for it). I’ll be sure to give it a try asap and thanks again for your prompt advice. hugs from your newest fan. Reply

        • Natasha's Kitchen
          February 15, 2018

          My pleasure, please let me know how it turns out! Reply

  • Henry Tramer
    February 11, 2018

    Thank you for sharing this recipe,however I prefer to have the whole centre filled with the poppyseed mixture so that it will not be dry.What modifications to the ingredients and technique need to be made for this? Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      Hi Henry, overfilling can also weigh down the soft dough. To ensure it is moist, it is important not to overbake. Also the filling its fairly moist here with the condensed milk mixed in. I haven’t tested it specifically with more filling so I am not able to provide instructions. Reply

  • inna
    January 4, 2018

    This is my second time making these, and both times they turned out super flat/thin after cutting in and after taking them out from oven. while they rise in room them they look really good. what could be the reason? I use canada flour fyi, Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      HI Inna, I wonder if maybe your oven was too hot while the dough was proofing. If it goes above 100˚F, you can deactivate your yeast and start cooking it. Also, are you certain your yeast was fresh and not expired? I hope that helps! Reply

  • Lori
    December 19, 2017

    I was asked to make some Ukranian food for a couple of missionaries who were homesick and missing their home food. This website has been so helpful when trying to make food items I haven’t even tasted. The photos are so good for a reference. I will be dropping them off tonight. Wish I could see their faces, but it is a surprise for a party tomorrow. By the way, I used my Blendtec with the twister jar to grind the poppy seeds and it worked really well. Took less than a minute to do them. Reply

    • Natasha's Kitchen
      December 19, 2017

      I’m glad you enjoy the recipe Lori! I hope it brings comfort to the missionaries. Thanks for sharing your wonderful review! Reply

  • Molly
    December 8, 2017

    Thank you so much for your recipe! This is my second Christmas season making the recipe. They are fabulous. I make them a few weeks before Christmas, so I freeze them and they keep so well. They taste exactly the same as the day I made them. Reply

    • Natasha's Kitchen
      December 9, 2017

      You’re welcome Molly! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your excellent review with other readers! Reply

  • Yvonne Shorb
    November 27, 2017

    Hi…I have to ask….do you really mix the dough for 15 minutes after the flour is added….?? I’m pretty sure it wouldn’t take that long for it to leave the sides of the bowl. I’m also wondering if I could grind the poppy seeds, and then add the milk and some water….skipping the soaking? Reply

    • Natasha
      natashaskitchen
      November 27, 2017

      Hi Yvonne, I do mix it that long with the dough hook attachment. The kneading creates a very soft dough in the end product. I haven’t found a better process than soaking the seeds first to produce the same results with the seeds. They don’t grind well if they are dry. Reply

  • Anastassia M
    November 27, 2017

    Natasha, what rolling pin would you recommend? I’m overwhelmed by the amount that popped up on amazon. Reply

    • Natasha
      natashaskitchen
      November 27, 2017

      Hi Anastassia, our rolling pin is in storage and I honestly cannot remember the brand. My Mom’s is similar in style to ours (the traditional classic rolling pin). I usually pick whichever one is best rated on Amazon but there are several that are close. My Mom’s is not marked with the manufacturer either. Tough decision Sorry I can’t be more helpful! Reply

  • Irina (from Winnipeg, Canada)
    October 5, 2017

    Hi Natasha,

    May I use a sour cherries( frozen) as a filling instead of poppy seeds? Do you know maybe how to use this dough with sour cherries?

    Thank you Reply

    • Natasha
      natashaskitchen
      October 5, 2017

      Hi Irina, I have only tried cherries in my smaller sweet buns but not in this recipe. I think it could work well, I just haven’t tested it. Reply

  • Sarah Risher
    February 15, 2017

    Thank you so much for this amazing recipe! I’ve always struggled with bread dough for some reason but this was so easy and turned out great! Better than I’ve found in Russian bakeries actually :-). I like that you don’t have to knead this dough. Just time consuming as you mentioned since you have to let the dough rise so many different times but turned out great on the first try. I used the “warm-oven-with a -wooden-spoon-propping -it-open method” and a coffee grinder for the poppy seeds and worked perfectly. Also, I don’t have the luxury at this point in my life to have a KitchenAid mixer (sniff sniff) so just mixed the dough with a wooden spoon until flour was incorporated and not for 15 minutes, maybe 3 or 4. Still turned out fine (just a side note).Thanks again for this recipe! Reply

    • Natasha
      natashaskitchen
      February 16, 2017

      I am seriously so happy to hear about your success! Thank you so much for sharing that with me 🙂 Reply

  • Irina
    February 15, 2017

    Thank you for the great recipe! It is pretty easy to make and tastes delicious.I used the poppy seed filling and it was so easy! Wanna attach some pics but could not find the upload field. Reply

    • Natasha
      natashaskitchen
      February 15, 2017

      Hi Irina, I don’t have a feature on my site where you could upload photos, but I would love to see them! If you are on Facebook, post some pictures to my facebook page! 🙂 Reply

      • Irina
        February 15, 2017

        Posted! Thanks! Reply

  • Jessy Dikhtyar
    January 4, 2017

    My huband is IN LOVE with this recipe! He is a native of you Ukraine and my wonderful mother in passed away last year. Over the years she had taught me a lot of her recipes, but i have been able to fill in any blanks. I have used your website for years, probably since there were 20 recipes on it, and i have enjoyed watching you flourish and grow into branded sponsorships. I wanted to let you know that i appreciate the work that you do and your light hearted spirit. Through your website i have been able to recreate the nostalgic memories of my mother in laws cooking. Working mothers don’t get enough appreciation these days and I want you to know that you really do make an impact on people’s lives and for that I thank you! Reply

    • Natasha
      natashaskitchen
      January 4, 2017

      Hi Jessy, If I had an award for comment of the year, it would surely go to you! Thank you so much. That totally made my day!! 🙂 Thank you for following along all this time and for your super encouraging words 🙂 Reply

  • Deb
    December 31, 2016

    I would have loved to have known about the raisins BEFORE the sprinkle raisins step. Rising raisin-free now. I hope they are great! Reply

    • Natasha
      natashaskitchen
      January 1, 2017

      Oh my goodness, I can’t believe I missed that in the ingredients list!! Sorry about that! It still works great without them but they are nice in the rolls. I have updated the ingredients list. Not sure how I missed that!! Reply

  • Kerrie Rich
    December 12, 2016

    Oh my goodness, I’ve followed you for years (I think maybe my hungarian/ukranian mom met your husband at a phone store or something in Boise?) and just now happened upon this recipe! We’ve made this kulach all my life but I’ve always used the solo poppyseed filling. We had some friends come over from the Ukraine one year and they brought some with homemade filling but I wasn’t a big fan so I’ve been hesitant to try it myself. But I can’t wait to try this recipe! I’m so excited, especially with the timing – it’s our yearly Christmas morning breakfast:) (We also make it with almond filling, with maricino cherry/dried apricot filling, and with cinnamon nut filling – love it!) Reply

    • Natasha's Kitchen
      December 13, 2016

      Thank you for following Kerrie! Let me know how it turns out! Reply

  • miriam
    December 3, 2016

    hey natasha do i have have to use egg yolks or just eggs Reply

    • Natasha
      natashaskitchen
      December 3, 2016

      Hi Miriam, please see step 2: “add two whole eggs” (not just the yolks). Enjoy! 🙂 Reply

  • alzaria
    October 10, 2016

    excellent.
    Like many others I don’t have access to any kind of grinder so I blended my poppy seeds and condensed milk together on the “dip” setting a couple of times. it seems to have worked well. Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      Thank you for sharing that with us! Reply

  • Marie
    August 27, 2016

    Hello Natasha, if using canned poppyseed, do they still need to be boiled and/or ground through a coffee grinder? I’ve never made this so I’m not sure, Thankyou Reply

    • Natasha
      natashaskitchen
      August 27, 2016

      Hi Marie, most canned poppyseed mixtures are already prepped, sweetened and ready to go. If that is the case, you don’t have to add or do anything to it. If it seems dry and un-sweet, you can mix in a little condensed milk. Reply

  • Lena
    August 5, 2016

    Hi! I just wanted to say that I use canned poppyseeds. I don’t prepare roulette often and as a college student enjoy the convenience of the canned ones. Just wanted to say in case anyone else was curious 🙂
    PS. I love this recipe. Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      Thanks for sharing your time saving tip! 🙂 Reply

  • Anna
    July 5, 2016

    Hi,Natasha!
    Can i use jam instead of poppy seads? Reply

    • Natasha
      natashaskitchen
      July 5, 2016

      I think that would work but make sure to use a thick jam and not a loose one. Reply

  • Jessica
    June 12, 2016

    My oven goes to 170F lowest, what do I do? Reply

    • Natasha
      natashaskitchen
      June 12, 2016

      Hi Jessica, my old oven was the same way and I either let it rise at room temperature (which takes longer, but it’s safer) heat the oven then turn it off and prop it open with a wooden spoon. You don’t want the dough to get too hot or it starts cooking and deactivates the yeast. Reply

  • Sel
    May 28, 2016

    I don’t have a grinder of any sort? What can I use to substitute if possible? Reply

    • Natasha
      natashaskitchen
      May 29, 2016

      Hi Sel, the only things I’ve tested are a food processor (which does NOT work), and the coffee grinder (which works) along with the food grinder (which works best). I haven’t been able to find a comparable substitute. Reply

  • Donna
    April 15, 2016

    I’m really excited to try this recipe. I’m giving these away as gifts and I was just wondering how long they would last if I wrapped them well with plastic wrap. Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Gifting them is a great idea. They would easily last at least a week in the plastic wrap. Reply

  • Lana
    April 10, 2016

    What’s the reason for grinding the poppy seeds? Reply

    • Natasha
      natashaskitchen
      April 10, 2016

      The poppyseed filling needs to be ground to get the right texture and absorb flavor, otherwise it would just be a wet mixture of poppyseeds. Reply

  • LenaM
    March 25, 2016

    I am going to try this recipe today but I was wondering is 2% milk or even whole milk would work? By the way I love your blog and many of your recipes are our family’s favorites. Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Hi Lena, yes that should work fine. Thank you for the awesome compliment! I’m so happy you’re enjoying our blog 🙂 Reply

  • JENNY
    January 17, 2016

    DOES IT HAVE TO BE BLEACHED ALL PURPOSE FLOUR I HAVE NOT SEEN BLEACHED IN YEARD .LOOKS LIKE A GREAT RECIPE THANKS Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      The Canadian flour is typically bleached and it works best for this recipe because it has a higher concentration of gluten, but unbleached all-purpose flour would be the next best substitute. Reply

  • Greta
    January 12, 2016

    Has anyone done this without a mixer? I’m planning on kneading by hand and just wondering what you might choose to do differently when doing so. Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      Hi Greta, you can do it by hand but you’ll need to put some elbow grease into it to get the dough soft and elastic. If doing it by hand, I’d follow the same process. Reply

      • Greta
        January 12, 2016

        Thanks! I definitely did put in elbow grease, as well as probably an extra 1/3 – 1/2 cup of flour (I tried to be as sparing as possible). I also used bread flour for the higher gluten count. It’s in the oven to rise for the second time now, hoping it turns out as lush as in your photos! Спасибо большое! Reply

  • Natasha
    January 8, 2016

    Thank you so very much Natasha for this great recipe! I’ve made it at least 6 times. I do use my bread machine with this recipe, but I pre mix everything in a bowl in the same order that’s written (I skip the first rise) then throw the dough into the bread machine and let it do its work. results are always amazing! Reply

    • Natasha
      natashaskitchen
      January 8, 2016

      That’s awesome! I’m so happy to hear it’s become a repeat recipe for you. That’s an amazing compliment. Thank you! 🙂 Reply

  • Aigul
    December 6, 2015

    Natasha thank you so much! I think I’ve already commented this recipe but need to do it again, this recipi is so good and dough is perfect. A lot of work of course but it worth it.
    I didn’t have poppy seeds and used raisins with pecans instead and condensed milk.
    I never could think I can be so great in baking! Thank you very much, you’re my favorite !!! Reply

    • Natasha
      natashaskitchen
      December 6, 2015

      Thank you for such a nice review again Aigul, it’s quiet a compliment 😊. I’m glad you like the recipe and you are welcome. Reply

  • Oksana M
    November 15, 2015

    Just made this poppy seed roll tonight. It turned out amazing. This is probably the best poppy seed pastry that i have ever made. I used canned poppy seeds mixed with grated apple for two, and apple jam with walnuts for the other two. My whole family loved it. Will definitely make them again. Thank you for a great recipe. Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      Your filling ideas sound truly fantastic! thank you so much for sharing that with me 🙂 Reply

  • Tanya
    October 30, 2015

    Just made those yesterday! My family loved it so much!
    I also used already cooked canned Poppy Seeds (cake & pastry filling) from WinCo. It saved me some time as I have four months baby and try to speed up some cooking time 🙂 Reply

    • Natasha
      natashaskitchen
      October 30, 2015

      Tanya, thank you for the great review and nice job improvising to speed thing up 👏. Reply

  • Lora
    October 2, 2015

    Hi Natasha, I was just wondering have you tried making the dough in the bread machine to make it easier? I’ve made the piroshki dough from your site and it worked fine, was wondering if I could use bread machine for this one as well. thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      October 2, 2015

      To be honest, I haven’t tried it so I’m not sure if it would work. One of my readers said their mom makes it in a breadmaker but it wasn’t clear if she was using my recipe or her own. Another reader said to use a bread maker only if you are doing half of the recipe (It’s alot of dough otherwise). Reply

      • Larissa
        October 15, 2015

        I followed the recipe and It turned out amazing! Everyone loved it.
        Thank you so much!!! Reply

        • Natasha
          natashaskitchen
          October 15, 2015

          I’m so happy to hear that! 🙂 Reply

  • lanna
    September 24, 2015

    Thank you so much for all the great pictures. I will try your recipe today. I just can’t get my dough to rise so with all your step by step pictures I will try this for the third time. Thank you … Reply

    • Natasha
      natashaskitchen
      September 24, 2015

      Are you sure you aren’t using instant yeast? Instant yeast would not work for this recipe. Make sure it is active dry yeast. I hope that helps! 🙂 Reply

    • Kathy
      May 31, 2017

      Hi Natasha,
      so I am trying out this recipe today and I am currently waiting one hour for the first step. I mixed the yeast, flour and sugar and lukewarm milk but there were a lot of bits and pieces still, like little clumps. I even tried to squish it all with a spoon but it’s just still many clumps coming to the top. Clumps of flour and yeast. Is this ok? will it affect anything? It’s rising so that’s a good sign! Reply

      • Natasha
        natashaskitchen
        May 31, 2017

        Hi Kathy, yes that is ok to see some clumps of yeast and will be fine as long as it did poof up after an hour like in the photo. Sometimes yeast will clump if you sprinkle it on heavy in some areas – it’s nothing to worry about 🙂 Reply

        • Kathy
          June 1, 2017

          Thank you for your reply, Natasha! My husband said it is really yummy! He ate half a roll! meaning he ate about 3-4 slices! I’m a new wife so I come to your website often! I’ve already tried about 5-6 of your recipes and counting : ) About the poppy seed roll, the only thing is the dough was more sticky and I had a hard time rolling it because it was sticking to the roller. I thought I followed all ingredients and directions step by step, what could cause the stickiness still? once I did cook it, it wasn’t full and fluffy like yours. It was more flat. Reply

          • Natasha
            natashaskitchen
            June 1, 2017

            Hi Kathy, i’m so glad you are enjoying our recipes. I’m always happy to help troubleshoot! Is it possible that the yeast was not fresh? Did you make sure to give the rolls enough time to rise? Sometimes if you keep them in a cool room, it will take considerably longer for the dough to rise. I hope that helps! Also, you may just have needed an extra couple of tablespoons of flour if it was sticking to the rolling pin.

  • Beth
    August 25, 2015

    Hi Natasha, This recipe looks so very good and I’m making it this week for a upcoming brunch after my son’s wedding. Can you successfully freeze them for a later date, so they are fresher to serve. I just need to freeze them for 2-3 days and then thaw and serve. THanks Reply

    • Natasha
      natashaskitchen
      August 25, 2015

      I haven’t tried freezing them, but I think it could work. If you wrap them in plastic wrap once they are at room temperature, they will stay good for 2-3 days at room temp without needing to freeze them. Reply

      • Beth
        August 25, 2015

        Ok, I will give it a try. They are cooking as I”m writing you and they smell so wonderful. Can’t wait to try it!!
        Thanks! Reply

  • August 22, 2015

    Hi Natasha,
    Poppyseed rolls are one of my weaknesses:) we get big can of filling out local Amish store. It’s delicious and so convenient. Also my mom makes the dough in the bread maker and they are quick and easy. Reply

    • Natasha
      natashaskitchen
      August 23, 2015

      I don’t think we even have an Amish store locally; that would be pretty cool. I love the idea of making the dough in the bread maker. Thanks for the tip!! 🙂 Reply

  • Jmk
    June 11, 2015

    Hungarians use poppy seeds do much they use a special poppy seed grinder! I found I can use my Yama hand crank burr coffee grinder if I wash it first. Crushing is better then cutting. Reply

    • Natasha
      natashaskitchen
      June 11, 2015

      Slavic people use loads of poppy seeds also. That’s a great tip about the coffee grinder. Thank you! Reply

  • Mike
    April 3, 2015

    Hello Natasha – I’m glad to have found your blog. I’m making your Poppy Seed Roulade for Easter brunch. I’m not a huge fan of poppy seed filling, but will try half with poppy seeds and half with prune filling. My mother used to make this, but as she has passed, and no one else wants to try this, it’s up to me to pick up the slack. Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      April 3, 2015

      You are welcome Mike :). Prunes are a good addition. Also some people just use combination of cinnamon and sugar like in this recipe. Let me know how it turns out :). Reply

  • Wut
    March 12, 2015

    Wow these are better than Bend OR ocean rolls Reply

    • Natasha
      natashaskitchen
      March 13, 2015

      Thank you Wut, it’s hard to have any self control around them :). Reply

  • Elina
    February 6, 2015

    It looks so good! Where do you find Canadian flour? I have ever seen it in U.S. stores… Reply

    • Natasha
      natashaskitchen
      February 7, 2015

      I have purchased it at Cash and Carry and Also at winco. It is flour made in Canada. It doesn’t necessarily say “Canadian flour” directly on it, just made in Canada. I hope that helps. Reply

      • Elina
        February 7, 2015

        Thank you! I will look next time I am in a store. We don’t have cash and carry in FL though. 🙂 Reply

        • Elina
          February 7, 2015

          So, I made it today. Poppy seeds from a russian store weren’t too fresh (will never buy it there again) and I shouldn’t try to mix dough in bread machine…unless making half but the recipe is wonderful and dough is so tasty and light! Thank you Natasha for sharing great recipe! 🙂 Reply

  • Aigul
    January 11, 2015

    Hi Natasha, I made this yesterday and now I’m your biggest fan! I’ve tried several roulette recepies but this one is the only which came absolutely delicious. Now this is my favorite desert and I’m going to make it again tomorrow.
    Thank you very much! Reply

    • Natasha
      natashaskitchen
      January 11, 2015

      Aigul, thanks for the great review, I’m glad you loved it and you are welcome :). Reply

  • Dot Milsom
    December 14, 2014

    I just made these- and they always break open on one side!!!
    What am I doing wrong??? Reply

    • Natasha
      natashaskitchen
      December 15, 2014

      It’s really hard to say without being there. I haven’t had that problem. Do they crack after baking or before? Reply

  • Darya
    December 8, 2014

    Hey Natasha,
    To answer your question, i use canned poppyseeds,, to be honest those are the only ones i make them with and they turn out great!
    I get mine at a local Walmart they are located by the pre made crusts to cheesecakes. Try it out! Reply

    • Natasha
      natashaskitchen
      December 8, 2014

      Thanks Darya! Reply

  • Tanya V
    October 14, 2014

    Hi Natasha,
    does it matter if I use vitamin D milk instead of 1% milk for this recipe? Reply

    • Natasha
      natashaskitchen
      October 15, 2014

      No it doesn’t matter. Vitamin D milk will work just fine. 🙂 Reply

      • Tanya V
        October 15, 2014

        Thank you for answering my question and God Bless you. Reply

        • Natasha
          natashaskitchen
          October 15, 2014

          Thanks Tanya. God bless you too! I have the best blog readers in the world, I tell ya! 🙂 Reply

  • vitaliya
    August 5, 2014

    loved the recipe! thanks!! Made them today and they turned out perfect! Reply

    • Natasha
      natashaskitchen
      August 5, 2014

      That’s awesome! Thanks so much for sharing that with me. It’s so inspiring to hear a great report 🙂 Reply

  • ira
    April 13, 2014

    Thank you so much for this recipe! i can’t wait to make it. you make it look easy. i just feel that 4 rolls is too many for my little family. can i cut the recipe in half? Reply

    • Natasha
      natashaskitchen
      April 13, 2014

      This recipe is for just one roll. Did I write 4 rolls somewhere? Reply

      • Ira
        April 13, 2014

        Sorry typo…. recipe says serving is 4 rouletti. I just read comment from Lidiya and she said she cut it in half so I will try that. Thanks! I will let u know how these turn out. My mom usually makes these but she makes such a big batch and she basically eye balls the ingredients. So to make a small batch for my family is almost impossible we only get them when she makes them. And that’s not too often. Thanks so much for sharing this recipe !! I can’t wait to try!! Reply

        • Natasha
          natashaskitchen
          April 14, 2014

          Oh goodness, I was thinking of another recipe reading your comment. Sorry! Yes, you are right; there are 4! Thanks Ira 🙂 Reply

          • ira
            April 14, 2014

            no worries, just wanted to make sure. thank you!! 🙂

  • Anna
    March 12, 2014

    Thank you Natashen’ka! 🙂
    I just made them <3 Soooo good!!
    My heart rejoiced with gratefulness to God when I took the first bite :)) I can't believe I can actually make these myself :))
    May God bless you! Reply

    • Natasha
      natashaskitchen
      March 12, 2014

      You know, comments like yours are so incredibly encouraging (and I really needed it today!). It’s not just food, is it? You’re the best! God bless you in all your cooking adventures. Reply

  • Diana
    March 11, 2014

    do you think you can substitute condensed milk with sugar? Reply

    • Natasha
      natashaskitchen
      March 11, 2014

      It really needs the condensed milk for the moisture and sweetness. It would be too dry with just sugar. Reply

  • Anna
    March 11, 2014

    Natasha,
    What is the purpose of boiling the poppy seeds twice (and boiling them at all) … None of the other recipes online have this step 🙂
    Thank you! Reply

    • Natasha
      natashaskitchen
      March 11, 2014

      It softens them and forces them to open up so you can actually taste the poppyseed. Its so much better when they are cooked! 🙂 Reply

  • sofiya
    March 8, 2014

    It turned out great! I used the 2 cans of poppy seed filling for 4 roulettes from Winco. The only problem I had was baking it. The roulette became golden brown after abt 15 minutes so, I had to lower the temp to 325* in order to fully bake it thru. Reply

    • Natasha
      natashaskitchen
      March 8, 2014

      You weren’t baking it convection style were you? Maybe you have a more powerful oven? Was it in the center of the oven? We might never know ;). I’m just happy you liked it! 🙂 Reply

  • Alyona
    January 28, 2014

    Just found a website that carries it. The packaging is slightly different for some reason (maybe they didn’t update a recent photo) but everything else is the same… http://www.kalyx.com/shopexd.asp?id=1037382.&nbsp;Reply

    • Natasha
      natashaskitchen
      January 28, 2014

      Thank you! Although that is huge!! 7.5 lbs. It sounds good. I’ll keep an eye out for it 🙂 Reply

      • Alyona
        January 28, 2014

        lol, yes I know that sounds huge, after opening I usually transfer all of it to a plastic container and freeze it. It freezes very well as long as it’s in an airtight container:) and when you want to use it again you can just start spreading anything you want right away, it spreads so easy just a tiny bit stiffer than it would be room temp but still workable:) Reply

        • Natasha
          natashaskitchen
          January 28, 2014

          That’s awesome to know that it freezes well! How does it compare to the stuff that’s sold in regular grocery stores? I’ve heard such negative reviews on the typical poppyseed pre-made filling, but it sounds like you’ve found a winner. The only bummer is that my son doesn’t eat nuts for now, but I definitely want to try it. Reply

          • Alyona
            January 29, 2014

            Im not sure how it compares to other brands but I do know the poppy seed filling I’ve tasted from our local russian store seems to be very bland in taste. Where as this filling can be eaten alone it’s that good:) You can’t taste the almonds at all! It’s just a very thick and creamy poppy seed butter spread. I highly recommend you trying it. I doubt you won’t convert, lol:) Iv’e noticed no matter what kind of recipe I’ve used this for it’s not a fail even if the dough didn’t come out the way I wanted it to but the taste of this stuff evens everything out:)))

          • Natasha
            natashaskitchen
            January 29, 2014

            It sounds like an easy substitute and I love that it’s freezer friendly considering it’s such a large can! 🙂 Thanks again for sharing that with me.

  • Alyona
    January 28, 2014

    BTW, just made your carrot apple craison salad! That was such a brilliant idea, tasted amazing! Where do get all your creative recipes from? Reply

    • Natasha
      natashaskitchen
      January 28, 2014

      The carrot apple salad was something we just thought up last minute and it worked! 🙂 We do alot of our own recipe development but many of my ideas are from family, friends, some are from readers. I rarely post recipes from books or magazines but occasionally I do if I really really love something. 😉 Reply

  • Alyona
    January 28, 2014

    QA products is the brand. It reads “Chicago almond ready to use poppy filling”. It’s a 7.5 lb can. I have a photo if you want to see how the can looks… Reply

    • Natasha
      natashaskitchen
      January 28, 2014

      Thank you so much for sharing 🙂 Reply

    • Helen
      October 2, 2018

      Where can it be found?Helen Reply

  • Alyona
    January 28, 2014

    Hi Natasha,
    You were asking if anyone has used a canned type of poppy seeds, I just wanted to let you know that I discovered a huge can of poppy seeds butter mixed with grinded almonds and I have never tasted better poppy seeds filling. My mom has made her roulettes with it and I don’t think people have never not asked how she made them because there that good! The poppy seed filling is very sweet and ready to spread you wouldn’t need to mix anything else to it. We get it at the minnonites store. Reply

    • Natasha
      natashaskitchen
      January 28, 2014

      Thanks for sharing that! We don’t have a minnonite store (not that I know of!) What brand is it? Reply

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