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Fatz Copy Cat Poppy Seed Rolls


Enjoy, Fatz poppy seed rolls for dinner at home! This recipe is easy to make and delicious!

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Rate this recipe 4.2/5 (26 Votes)
Fatz Copy Cat Poppy Seed Rolls 1 Picture


  • 2 cups warm water
  • 2 tablespoons active dry yeast
  • 1/2 cup light brown sugar
  • 1/4 cup non-instant dry milk powder*
  • 1 tablespoon salt
  • 1/4 cup poppy seeds
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 3 cups King Arthur Traditional Whole Wheat or 100% White Whole Wheat Flour


Servings 48
Preparation time 30mins
Adapted from


Step 1

Pour the water into a large bowl. Sprinkle the yeast on top and stir with a whisk until dissolved.

Add the brown sugar and 1 cup of the all-purpose flour. Let this sit for about 10 minutes, to give the yeast a chance to get started.

Stir the dry milk, the salt, the poppy seeds and 1 cup of the unbleached flour together and add to the yeast mixture. Stir until well combined. Add the rest of the flours, a cup at a time, stirring well after each addition, until the dough has pulled away from the sides of the bowl.

Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough is smooth. Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap. Place the bowl in a warm, draft-free spot and let rise until it has doubled in size, 1 1/2 to 2 hours.

Punch the dough down and turn it out onto a floured counter. Divide the dough into two equal pieces and roll each into a rope 24 inches long. Cut each rope into 24 one-inch pieces. Roll each piece into a round ball and place on a greased or parchment-lined baking sheet. The rolls need to be two inches apart.

Spray the rolls with water and let rise for about 30 minutes, until they're a little swollen. Preheat the oven to 400°Fahrenheit while the rolls are rising. Bake the rolls for 15 to 20 minutes, or until well-browned and baked through. Cool on racks.


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