Danish poppy seed rolls

Danish poppy seed rolls

Makes 10 Makes 10
Ready in 2½ hour Ready in 2½ hour


  • 100 ml Emborg Milk
  • 25 g yeast
  • 50 g Emborg Butter
  • 1 tsp sugar
  • ½ tsp salt
  • 1 egg 
  • 250 g flour
  • 50 g Emborg Butter
  • 2 tbsp sugar
  • 1 egg
  • 1 tbsp poppy seeds or sesame seeds

Heat the milk a little bit and dissolve the yeast in the milk.

Combine with melted butter, sugar and salt.

Mix egg into a dough together with flour.

Mix well and leave for one hour.

Roll the dough out on a little flour.

Size 20 x 45 cm.

Butter the dough, sprinkle with sugar.

Fold the dough on the longest side, first 1/3 part over, then the other part over again.

So now you have a long dough 7 x 45 cm.

Brush the dough with egg and sprinkle with poppy seeds.

Cut out 10 pieces and place on baking paper and leave for one hour.

Bake in preheated oven at 225 °C for 15 minutes.