Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A sweet roll with a creamy poppy seed filling.

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Recipe Summary

cook:
20 mins
additional:
15 hrs 40 mins
total:
16 hrs 40 mins
prep:
40 mins
Servings:
24
Yield:
24 rolls
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

343 calories; protein 6.2g; carbohydrates 34.1g; fat 21.5g; cholesterol 43.5mg; sodium 169.4mg. Full Nutrition
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