Poppy seed rolls

Poppy seed rolls are one of our family’s favorite Thanksgiving traditions. These are mashed potato rolls with poppy seed filling. We’ve found that this dough is very sensitive to cold, so we bump the thermostat up to about 75° F (about 25° C) and disable the nighttime setback while it’s rising.

Mashed Potato Rolls


  • 2/3 cup sugar
  • 1 1/2 cup scalded milk
  • 2/3 cup shortening
  • 1 tsp salt
  • 1 cup mashed potatoes
  • 1/2 cup lukewarm water
  • 1 pkg yeast
  • 2 beaten eggs
  • 6 cups flour


To the scalded milk, add sugar, shortening and salt. Stir until dissolved. Cool to lukewarm. Then add mashed potatoes and yeast which has been dissolved in 1/2 cup lukewarm water. Add enough flour (3 cups). Beat until smooth and elastic. Cover and set in a cozy place until bubbly. Beat again and fold in 2 beaten eggs and enough flour (~3 cups) to make a soft dough. Mix well. Place in a greased bowl. Let rise until double. About two hours prior to baking, form into rolls. Let rise. Bake.

Poppy Seed Rolls


  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/2 cup poppy seed
  • 1 T. butter


Simmer ingredients until thick, stir often. (I think this is really a “candy” recipe, but I don’t know what temperature the mixture is when we finish.) Allow the mixture to cool somewhat. Completely conceal a small amount (1/2 Tbsp?) of mixture in the yeast roll dough. Bake as directed.

  1. 425° F – 10 minutes
  2. 400° F – 15 minutes
  3. 375° F – 20-25 minutes

About Jim Vanderveen

I'm a bit of a Renaissance man, with far too many hobbies for my free time! But more important than any hobby is my family. My proudest accomplishment has been raising some great kids! And somehow convincing my wife to put up with me since 1988. ;)
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