Poppyseed Rolls
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From the kitchen of Rhiannon
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Recipe Details
|
Bake Time: |
25-30
minutes |
Yields: Tags: |
3-4 rolls Good for parties/potlucks, Travels well |
Ingredients
6 cups flour
1 1/2 cups scalded milk
1/2 cup sugar
1 teaspoon salt
2 yeast cakes
3 eggs
1/2 cup oil
Filling:
1/2 cup sugar
3 tablespoons cinnamon
3 tablespoons melted butter
3-4 cans poppy seed
Directions
When ready to bake, preheat oven to 375 degrees and grease baking pans.
Mix 1/2 cup lukewarm warm water with 1 tablespoon flour, 1/2 teaspoon sugar and yeast cakes.
In a separate bowl put oil, milk, 1/2 cup sugar, salt, flour, eggs, mix well.
Add yeast mixture and mix until dough forms.
Cover dough with a little oil, cover the dough loosely with plastic, cover the bowl with a towel and let rise in a warm place for 1 to 1 1/2 hours.
Mix again, knead well, cut into 3 or 4 pieces.
Roll dough to 1/4 inch thick. Grease pans.
Make filling by combining poppy seeds, 1/2 cup sugar, cinnamon and melted butter.
Divide evenly in the center of each piece of dough.
Roll up, put on pan to raise about 20 minutes.
Bake for 25 to 30 minutes.
Brush milk on top when it comes out of the oven.
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