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Poppy Seed Rolls

"A sweet roll with a creamy poppy seed filling."

Ingredients :

• 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

Instructions :

Prep : 40M	Cook : 24M	Ready in : 16H40M

• 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 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.

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