Poppy Seed Rolls

Name: Poppy Seed Rolls
Ingredients: 2 cups all-purpose flour; 1 (.25 ounce) package active dry yeast; 1 cup warm milk; 1/4 cup white sugar; 1/4 cup shortening; 1 teaspoon salt; 2 eggs, beaten; 1 3/4 cups all-purpose flour; 1/2 pound poppy seeds; 1/2 cup margarine, softened; 1/2 cup honey; 2 cups heavy cream; 1 cup finely chopped walnuts; 1 1/2 cups raisins; 1 teaspoon orange zest

15 ingredients

5 steps

Ingredients

2 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1 cup warm milk
1/4 cup white sugar
1/4 cup shortening
1 teaspoon salt
2 eggs, beaten
1 3/4 cups all-purpose flour
1/2 pound poppy seeds
1/2 cup margarine, softened
1/2 cup honey
2 cups heavy cream
1 cup finely chopped walnuts
1 1/2 cups raisins
1 teaspoon orange zest

Directions

1

Place the poppy seeds in a bowl and cover with boiling water. Let soak for 1 hour.
2

Stir together milk, sugar, shortening, and salt. Stir until shortening melts. Cool mixture to lukewarm. Mix yeast with 2 cups flour; mix into milk mixture. Stir in eggs. Work in enough of the remaining flour to make a moderately stiff dough. Turn dough out onto a lightly floured surface, and knead until smooth. Place in a well oiled bowl, and turn to coat the surface. Cover, and let rise until doubled in size.
3

Drain poppy seeds well, and put through the finest blade of a grinder 3 times. Cream butter or margarine and honey. Add cream, and stir in poppy seeds, nuts, raisins and grated peel. Add more cream if necessary to spread thinly over dough.
4

Deflate dough, and divide in half. Roll each half to a 12 x 8 inch rectangle. Spread with poppy seed filling. Roll up, jelly-roll fashion, from long edge. Slice each into 12 pieces, and place cut side down in greased 9 inch round cake pans. Let rise until doubled in bulk.
5

Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.