Poppy Seed Rolls (Haşhaşlı Açma) with sourdough

These soft, golden poppy seed rolls are a nostalgic treat — perfect with tea or as a savory snack any time of day. I made them recently using a simple enriched dough, twisted and shaped into rings, and filled with a rich, nutty poppy seed paste. Fluffy, flavorful buns with just the right amount of crunch on the outside and a gorgeous swirl inside.

This dough is easy to work with and can be mixed either in a stand mixer or by hand. I baked them side by side in a rectangular dish, which helps keep them soft and beautifully golden.

Here’s how I made them:

Poppy Seed Rolls (Haşhaşlı Açma)

Makes 4

Ingredients

For the dough

300g white bread flour

100gr active leaven

½ teaspoon salt

½ cup (120ml) sunflower oil

120–150ml warm water

For the filling

2 tablespoons poppy seed paste

2 tablespoons sunflower oil

To finish

1 egg, whisked

Sesame seeds

Method

1. Make the dough. In the bowl of a stand mixer, combine the flour, leaven, salt, and sunflower oil. Start mixing on low speed, then gradually add most of the water. Increase the speed to medium-high, adding more water as needed until the dough comes together. Continue mixing for 6–10 minutes until the dough is soft and elastic.

Alternatively, mix the dry ingredients and oil in a large bowl, then gently pour in the water. Use your hands to bring the mixture together. Knead on a lightly oiled surface for about 10 minutes until the dough is smooth and elastic.

Transfer the dough to a lightly oiled bowl, cover with a clean, damp tea towel, and let it rise in a warm place for 4-6 hours, or until nearly doubled in size.

2. Prepare the filling

In a small bowl, mix the poppy seed paste with the sunflower oil.

3. Shape the rolls

Lightly brush a 24 x 32 cm rectangular oven dish with sunflower oil. On a floured surface, roll the dough into a 40 x 30 cm rectangle with the long side facing you. Cut into four 10 cm wide strips.

Spread the poppy seed filling over each strip, leaving a 1 cm border along both long edges. Fold each strip over lengthwise to cover the filling. Stretch each folded strip slightly, then twist each end in opposite directions. Bring the ends together to form a ring and pinch to seal.

Place the rolls side by side in the prepared dish, leaving a little space between each. Cover with a clean, damp tea towel and let rise again for about 2 hours, until puffy.

4. Bake

the oven to 200°C (fan). Brush the rolls with the whisked egg and sprinkle with sesame seeds. Bake for 20–25 minutes, until golden brown.

Enjoy warm or at room temperature. These rolls also freeze beautifully — if you can resist finishing them all the same day!