Poppy Seed Rolls (Haşhaşlı Açma) Sourdough or Quick Yeast Version

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.

I first made these with sourdough, but I’ve since made a much quicker version using instant yeast too. The shaping and poppy seed filling stay the same, so if you don’t want to wait for a long sourdough rise, you can find the quick version at the bottom of the recipe.

Here’s how I made them:

Poppy Seed Rolls (Haşhaşlı Açma) - soudough version

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!

Quick Version with Instant Yeast

If you don’t want to wait for a sourdough rise, this quicker version uses instant yeast but keeps the same poppy seed filling and shaping.

Ingredients

300g white bread flour

1 tsp instant yeast

½ tsp salt

120ml sunflower oil

120–150ml warm water

Filling

2 tbsp poppy seed paste

2 tbsp sunflower oil

To finish

1 egg, beaten

Sesame seeds

Method

1. Add the flour, instant yeast, salt and sunflower oil to the bowl of a stand mixer and mix on low speed until combined.

   
   

2. Add most of the warm water and increase the speed to medium-high. Add a little more water as needed until the dough comes together. Mix for 6–10 minutes, until soft and elastic.

   
   

3. Alternatively, mix the flour, yeast, salt and sunflower oil in a large bowl. Gradually add the water and bring everything together with your hands. Transfer to a lightly oiled surface and knead with lightly oiled hands for about 10 minutes, until soft and elastic.

   
   

4. Transfer the dough to a lightly oiled bowl, cover with a clean damp tea towel and leave to rise in a warm place for about 1½ hours, until nearly doubled in size.

   
   

5. Meanwhile, mix the poppy seed paste with the sunflower oil to make the filling.

   
   

6. Brush a baking dish with sunflower oil. I used a 24 x 32cm rectangular dish.

   
   

7. On a lightly floured surface, roll the dough into a roughly 40 x 30cm rectangle, with the longest side facing you. Spread over the poppy seed filling, leaving a 2cm border along the top edge.

   
   

8. Starting from the long side nearest you, roll the dough into a long sausage. Trim the ends and cut into 10 pieces, around 3cm wide.

   
   

9. Arrange the rolls in the oiled baking dish, leaving a little space between each one to allow them to expand. Cover with a clean damp tea towel and leave to rise for about 1 hour, until nearly doubled in size.

   
   

10. Preheat the oven to 200°C fan.

    
    

11. Brush the rolls with beaten egg and sprinkle with sesame seeds.

    
    

12. Bake for 20–25 minutes, until golden brown.