Garlic and poppyseed rolls

Total time: 2hr 30m
Preparation Time: 30m

For 12 piece


Dorothea (FOOBY Team)

Nutritional Information

Contains 240 Kcal, 7g Protein, 26g Carbohydrates, 11g Fat


  • Dough
  • 500 g light spelt flour
  • 3 tbsp blue poppy seeds
  • 1.5 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3 dl water
  • 2 tbsp olive oil
  • Rolls
  • 20 g butter, melted, left to cool
  • 50 g grated Gruyère
  • 3 garlic clove, pressed
  • 1 bunch chives, finely chopped
  • Utensils
  • For a baking tin approx. 2 litre capacity, greased

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  • Dough

    Mix the flour, poppy seeds, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • Rolls

    On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Mix the butter with the cheese, garlic and chives, spread on top of the dough leaving a border of approx. 1 cm all around. Roll the dough up from the long edge. Without exerting any pressure, cut the dough into pieces approx. 4 cm wide using a bread knife. Place the rolls next to each other in the prepared tin, cover and leave to rise for approx. 30 mins. Brush the rolls with the butter.
  • Bake

    Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool a little then remove from the tin.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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