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Rolls: Mother's Divine Poppy Seed Roll

Source of Recipe

Olive Mann


List of Ingredients

----ROLL----
2 tsp. dry yeast
2 tsp. sugar
1 cup lukewarm water
6 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup sugar
1 cup margarine
4 eggs; beaten till foamy
----FILLING----
3 cups poppy seeds
1 1/2 cups sugar
1 1/2 cups hot water
1/4 cup flour
2 tsp. vanilla



Recipe

Dissolve sugar and yeast in the lukewarm water. Set aside. Sift all the dry ingredients into a large pastry bowl. Cut in the shortening (Or blend in the oil). The mixture should be crumbly. Make a well in the center. Beat the eggs until foamy. Add the yeast mixture and the eggs to the well in the center.SLOWLY start to mix the dry ingredients to the center. Blend until you have formed a soft dough. Remove the dough from the bowl. Lightly grease the bowl and return the dough to the bowl. Cover and set aside in a warm place to let the dough rise.
While you are waiting for the dough to rise prepare the poppy seed filling:

Grind poppy seeds--I use a mechanical grinder from Austria specifically designed to grind poppy seeds. You can use a coffee grinder, blender, or food processor.Add the remaining ingredients to the ground poppy seeds. Mix well.On a lightly floured pastry board roll out the dough.


You may have enough for two poppy seed rolls. Roll out the dough until it is approximately 1/4 inch thick. Spread the poppy seed mixture over the dough, keeping away from the edges.Roll the dough and mixture in a jelly roll fashion. Place roll on a greased cookie sheet. Cover and let rise for about one hour.Beat an egg with a little water and sugar in a small dish. With a pastry brush, brush the jelly roll with the egg mixture.

Sprinkle a few whole poppy seeds on top of the egg glaze.

Bake in a 325F oven for about 45 minutes. Slice and serve when cooled.