Poppy Seed Roll Recipe

How to make it

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• Scald milk and stir in sugar, salt and shortening or butter.
• Cool to lukewarm.
• Dissolve yeast in warm water.
• Stir until dissolved, then stir into the lukewarm milk mixture.
• Add beaten eggs and 3 cups flour.
• Beat until smooth and stir in an additional 2 cups flour.
• Turn dough out onto lightly floured board and knead until smooth and elastic.
• Place in a greased bowl and brush top with vegtable oil.
• Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
• Punch down and turn out onto lightly floured board.
• Cut into 2 rounds or 4 to make smaller loafs.
• Roll out one dough into a rectangle about 12x9.
• Spread 1 can of filling within 1 inch of sides.
• Roll up long side into a roll.
• Pinch seams tight so no filling escapes. You can use egg slightly beaten to seal. I always have poppy seed escape.
• A Hint if you want it to keep the shape of the roll place it in parchment paper securing the seams of the parchment and make sure the seam of the dough is down.
• Place on pan and let rise 1 hour until doubled.
• Bake in a preheated oven at 425 degrees for 30 minutes. Until nicely browned.
• Remove parchment if using and let cool.
• You can top with a powdered sugar glaze or slice and spread some sweet butter on it.
• Alternative Method:.
• Place the eggs, room temperature buttermilk, and 1/2 water in first unless your machine adds wet last then reverse. Cover with 2 cups flour add butter and salt top with the rest of the flour and sugar. Make a small indent in the flour and place yeast in (Using 2 1/2 teaspoons Rapid Rise Active yeast for bread machines).
• Press the dough cycle and let process for a bit if it needs more water slowly add. Then follow with rolling and filling as above. I found that the last rising was 15 minutes with this method!