Sourdough Poppy Seed Rolls

Sourdough rolls with poppy seeds, showcasing stretch and fold techniques. Perfect for baking enthusi.

These sourdough poppy seed rolls are soft, not overly sweet, and look so pretty on the table. They have a tender crumb, a swirled poppy seed filling, and just enough sweetness to make them perfect for breakfast, brunch, or an afternoon treat. If you want something a little different from everyday sourdough, this recipe is such a fun one to bake.

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Prep Time 50

Cook Time 28

Inactive / Rising time: 10 30

Total Time 11 48

Servings 25 rolls

Calories 174

Ingredients

620 g flour type 00
300 ml milk cold
15 g cornstarch
50 g sunflower oil or other
170 g white sugar
½ g poppy seeds
90 g sourdough starter
35 g butter
pinch salt

Additional Ingredients:

1 tablespoon sunflower oil
1 tablespoon sugar
4 tablespoon milk
flour for dusting

Instructions

In the evening: take out the sourdough starter from the fridge about 2 hours before using it.
In a medium-large bowl whisk together the sourdough starter with a bit of milk.
Pour all the remaining milk, add the sugar and a pinch of salt.
Add cornstarch, vegetable oil, 2⁄3 of flour and mix together with a spoon.
Pour all the remaining flour and combine until you get a smooth and elastic dough.
Add the solid butter and with your finger incorporate it in the dough.
Cover with plastic wrap and let it double rise for the night at ambient temperature.
Next day, in the morning or midday, with the help of a spatula, transfer the double raised dough on a flour dusted table.
With the help of a rolling pin get the dough flat around 1cm – around 1⁄3 " thick.
Brush some sunflower oil above the dough.
Add the poppy seeds and sugar on top.
Roll the dough starting from the largest side*.
Until you get a long string, removing the flour in excess during the process. Finely seal the string along the edge and roll it on itself lightly pressing.
With a flour knife cut the long string into parts about 2,5cm - 1“ each.
Place them on a baking tray with parchment paper.
Brush them with milk and add on top of each a bit of sugar and poppy seeds. Let it rise for about 20-30 minutes.
Bake in a preheated oven at 170° for about 23 minutes** and then for 5 minutes at 180° for a fluffy consistency and a light golden color.
Take it out from the oven and let it rest for 10-15 minutes before serving. Optional: you can also brush them with simple syrup for a shiny effect.

Notes

* You can also roll the dough from the shorter side to get larger rolls.
** Baking time may vary depending on your type of oven.
I recommend eating the poppy seed rolls after letting them cool for 10–15 minutes, as they will be the fluffiest and pleasantly warm inside.
The secret to preventing the dough from becoming acidic after 8+ hours is to use cold milk (do not preheat it before using), especially during hot seasons. The dough temperature should not go above 78.8°F / 26°C.
In summer, I recommend letting the dough rise overnight in a cool place.
During hot weather, you can also make the dough in the morning and bake it in the evening. In winter, the whole process can be difficult to complete in one day because the temperature is lower and the dough will not rise as much. In that case, I recommend making the dough in the evening and letting it rise overnight.

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