Rogale z Makiem, Polish Poppy Seed Crescent Rolls, are a delightful treat to bake for any occasion.
The dough is soft and lightly sweetened. The rolls bake to a golden finish with a contrast of textures – soft and chewy on the inside and a delicate crunch on the outside.
They are great to make with friends and family!
Symbol of the Crescent Shape
The origins of these beloved Polish poppy seed rolls can be traced back centuries. Their unique half-moon shape is said to have been inspired by the crescent on the Polish coat of arms in the 17th century.
During this time, poppy seeds were abundant and affordable in Poland, becoming a staple ingredient in many dessert recipes. The curved shape of the rolls came to represent the season’s bountiful harvest.
Local Legend
In Polish tradition, there is a belief about which way the tops of the crescent rolls should point, depending on the baker’s relationship status. If the baker shaping the rolls is single, the points are meant to face right. But if the baker is married, tradition says the tips should point left.
This fun superstition stems from an old Polish legend. As the story goes, a married woman was baking a batch of rogale z makiem when she playfully started shaping the rolls with the points facing different directions. When her husband came home and saw the rolls, he was able to correctly guess which ones his wife had shaped! From then on, the direction of the tops became a folk custom, signaling the baker’s relationship status.
Polish Poppy Seed Crescent Rolls – Rogale z Makiem Recipe
Ingredients for the dough:
- 4 cups (480g) of all-purpose flour
- ¾ cup of warm milk
- 1 tbsp (7g) of instant yeast
- 1 egg
- ½ tbsp of sugar
- ½ tsp of salt
- 3 tbsps of oil
- 4 tbsps of sour cream or Greek yogurt
Part I – Make the Dough
Add all the dough ingredients into a large bowl and mix. Knead the dough using your hand or a food processor.
Part II – Cover the Dough
Place the dough in a large bowl, then cover it with a clean kitchen cloth. Move the bowl into a warm, draft-free place. Wait for 1 hour until the dough doubles its size.
Part III – Shape the Balls
After an hour, place the dough onto a lightly floured surface and knead briefly. Divide it into 9 equal parts and form a ball out of each part.
Part IV – Shape the Balls into Crescents
Roll out the first ball into an oval or triangle shape. Roll up the dough then curve it into a crescent shape. Repeat the process with all the other balls.
Part V – Preheat the Oven
Preheat the oven to 375°F (190°C).
Part VI – Bake the Rolls
Place the rolls on the baking tray lined with parchment paper. Brush egg wash over the crescent rolls and sprinkle with poppy seeds. Bake for 25 minutes or until golden brown.
Part VII – Cool and Serve
Cool on the wire rack until ready to eat. Enjoy!
FAQ About Polish Poppy Seed Crescent Rolls
What Can I Serve These Rolls With?
These pair well with both savory and sweet foods. You can enjoy them for breakfast with tea or coffee. They also make great mini sandwiches with deli meats and cheeses and are perfect served warm with honey, jam, and butter.
What if the Dough Doesn’t Rise Enough?
The dough may need a warmer environment to double in size. Try placing it near a warm oven, water heater, or in the sun. You can also allow it to grow for longer, up to 2 hours.
My Crescent Rolls Turned Out Flat and Dense. What Happened?
Use bread or high-gluten flour which provides more structure and rise. Make sure to knead the dough well and don’t skimp on rising time.
How Do You Prevent Sticking While Rolling Out Dough?
Lightly flour the work surface and rolling pin to prevent sticking. Chilling the dough also helps prevent sticking.
Polish Poppy Seed Crescent Rolls Recipe – Rogale z Makiem
Polish Poppy Seed Crescent Rolls Recipe - Rogale z Makiem
Ingredients
Dough
- 4 cups (480g) of all-purpose flour
- ¾ cup of warm milk
- 1 tbsp (7g) of instant yeast
- 1 egg
- ½ tbsp of sugar
- ½ tsp of salt
- 3 tbsps of oil
- 4 tbsps of sour cream or Greek yogurt
Others
- a handful of poppyseed to sprinkle the rolls
- 1 egg to brush the rolls
Instructions
- Knead the dough using your hand or food processor.
- Place the dough in a large bowl, then cover it with a clean kitchen cloth.
- Move the bowl into a warm, draft-free place. Wait for 1 hour until the dough doubles its size.
- After that time, place the dough onto a lightly floured surface and knead briefly.
- Divide the dough into 9 equal parts.
- Form the ball out of each part of the dough.
- Roll out the first ball into the oval or triangle shape.
- Roll up the dough then curve it into a crescent shape.
- Repeat the process with all the other balls.
- Place the rolls on the baking tray lined with parchment paper.
- Preheat oven to 375°F (190°C).
- Brush egg wash over crescent rolls.
- Sprinkle with poppy seeds.
- Bake for 25 minutes or until golden brown.
- Cool on the wire rack.
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 321Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 214mgCarbohydrates: 50gFiber: 2gSugar: 3gProtein: 11g
These data are indicative and calculated by Nutritionix
