Poppy Seed Rolls
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
40
Sourness
35
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour1 cup
Milk (warm)1 cup
White Sugar1 cup
Shortening1 tsp
Salt450 g
Poppy Seed1 cup
Margarine (softened)1 cup
Honey2 cups
Heavy Cream1 cup
Walnut (finely chopped)1.5 cups
Raisin1 tsp
Orange ZestDirections:
1
Place the poppy seeds in a bowl and cover with boiling water
2
Let soak for 1 hour
3
Stir together milk, sugar, shortening, and salt
4
Stir until shortening melts
5
Cool mixture to lukewarm
6
Mix yeast with 2 cups flour; mix into milk mixture
7
Stir in eggs
8
Work in enough of the remaining flour to make a moderately stiff dough
9
Turn dough out onto a lightly floured surface, and knead until smooth
10
Place in a well oiled bowl, and turn to coat the surface
11
Cover, and let rise until doubled in size
12
Drain poppy seeds well, and put through the finest blade of a grinder 3 times
13
Cream butter or margarine and honey
14
Add cream, and stir in poppy seeds, nuts, raisins and grated peel
15
Add more cream if necessary to spread thinly over dough
16
Deflate dough, and divide in half
17
Roll each half to a 12 x 8 inch rectangle
18
Spread with poppy seed filling
19
Roll up, jelly-roll fashion, from long edge
20
Slice each into 12 pieces, and place cut side down in greased 9 inch round cake pans
21
Let rise until doubled in bulk
22
Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes