poppy seed rolls

Ingredients

• Servings: 24
• 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

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 16 hrs 40 mins


• place the poppy seeds in a bowl and cover with boiling water. let soak for 1 hour.
• 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 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.
• 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.
• 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.
• bake at 375 degrees f (190 degrees c) for 18 to 20 minutes.