Low Sodium Poppy Seed Roll
Delight your taste buds with this Low Sodium Poppy Seed Roll, a heart-healthy twist on the classic European dessert! Crafted with unsalted butter, a touch of honey, and fragrant lemon zest, this recipe transforms simple pantry staples into a wonderfully soft and golden-brown pastry. The filling is a luscious blend of nutty poppy seeds and natural sweetness, offering indulgence without the guilt. With just 120 minutes of prep time, this low-sodium treat is perfect for family gatherings, holiday festivities, or a cozy tea-time snack. Plus, its homemade charm and beautiful swirl make it as visually stunning as it is delicious. Tender, slightly sweet, and ready to serve 12, this handcrafted roll is sure to become your new favorite guilt-free indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 cup Unsalted butter
- 1 cup Milk
- 0.25 cup Sugar
- 2 large Eggs
- 1 packet Active dry yeast
- 0.75 cup Poppy seeds
- 2 tablespoons Honey
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
Instructions
In a small saucepan, warm the milk until it's about 110°F (just warm to the touch). Remove from heat.
Sprinkle the active dry yeast over the warm milk and let it sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and sugar. Make a well in the center and add the yeast mixture, softened unsalted butter, and one beaten egg.
Mix until the dough comes together. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the poppy seed filling. In a small bowl, combine the poppy seeds, honey, lemon zest, and vanilla extract. Mix well and set aside.
Preheat your oven to 350°F (175°C).
Once the dough has doubled in size, punch it down and roll it out into a rectangle about 18x12 inches.
Spread the poppy seed filling evenly over the dough rectangle, leaving a small border around the edges.
Starting from the long edge, carefully roll the dough into a log. Pinch the edges to seal.
Place the roll seam-side down on a baking sheet lined with parchment paper.
Beat the remaining egg and brush it over the roll, giving it a nice shine.
Bake for 30-35 minutes, or until the roll is a rich golden brown and sounds hollow when tapped on the bottom.
Allow the roll to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 390.9 g | 142% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 99.7 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1205 mg | 93% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
