Roll recipe for poppies from seeds

🛒 Ingredients:

For the Dough:

• 2 cups whole wheat flour (or low-carb flour blend)
• 1 cup almond flour (optional, for softness & lower carbs)
• 2 ¼ tsp (1 packet) active dry yeast
• ¾ cup warm unsweetened almond milk (or low-fat milk)
• 2 tbsp erythritol or monk fruit sweetener (adjust to taste)
• 2 tbsp olive oil or melted butter
• 1 large egg
• 1 tsp salt

For the Poppy Seed Filling:

• ½ cup poppy seeds (ground finely)
• ½ cup unsweetened almond milk (or water)
• 1–2 tbsp erythritol or monk fruit sweetener
• 1 tsp vanilla extract (optional)
• 1 tbsp butter or coconut oil

For Topping:

• 1 egg (beaten, for egg wash)
• Poppy seeds for sprinkling

👩‍🍳 Instructions:

1. Activate Yeast:
   • Mix warm almond milk, sweetener, and yeast in a small bowl.
   • Let sit 5–10 minutes until foamy.
2. Make Dough:
   • In a large bowl, mix whole wheat flour, almond flour, and salt.
   • Add yeast mixture, egg, and olive oil.
   • Stir and knead until smooth (add a bit more flour if too sticky).
   • Cover with towel and let rise for 1 hour, until doubled.
3. Prepare Poppy Seed Filling:
   • Grind poppy seeds finely.
   • In a small saucepan, combine almond milk, sweetener, butter, and vanilla.
   • Stir in poppy seeds and heat gently for 3–5 minutes.
   • Cool before using.
4. Shape Rolls:
   • Punch down dough, divide into 10–12 portions.
   • Roll each into a rectangle, spread poppy filling, then roll up tightly.
   • Place on parchment-lined baking sheet.
5. Second Rise:
   • Cover and let rise 30–40 minutes.
6. Bake:
   • Preheat oven to 375°F (190°C).
   • Brush rolls with egg wash and sprinkle with poppy seeds.
   • Bake 15–20 minutes until golden.
7. Cool & Serve:
   • Let cool on wire rack. Enjoy warm or at room temp!

✅ Diabetic Tips:

• Use finely ground flaxseed or chia seeds mixed with water to replace eggs if vegan.
• Check blood sugar after first try to see how it affects you.
• Store leftovers refrigerated and reheat gently.