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Title
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Poppy Seed Rolls
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Identifier
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Bread Rolls
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Description
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Poppy Seed Rolls
3 to 3-1/2 c. all-purpose flour
1-1/2 T. sugar
1/2 t. salt
1 pkg. active dry yeast
1/2 c. dairy sour cream
1/4 c. water
1/2 c. butter or margarine
12 oz. can poppy filling
2 eggs, at room temperature
In large bowl of electric mixer, combine 1 cup flour, sugar, salt and dry yeast. In a saucepan, combine sour cream, water and butter or margarine. Heat over low heat until liquids are ver warm (120 degrees to 130 degrees; butter or margarine need not melt entirely.) Gradually add to dry ingredients then beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping at bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto a lightly floured board; knead a few times to form a ball. COver and let stand 10 minutes. Divide dough in half; roll each half out into a 14x12 inch rectangle. Spread each with 1/2 can of filling. Roll each up from one side, jelly roll fashion. Seal edges. Place on greased baking sheet, sealed edges down. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Preheat over to 350 degrees; bake about 35 minutes or until lightly browned. Remove from baking sheet and cool on wire rack. When serving, sprinkle top of roll with confectioners' sugar, if desired.
Note: It's not the holidays without mom's poppy seed roll. It was a special treat for breakfast on Christmas and Easter morning.
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Creator
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Beth Branicky, EHS
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Subject
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Miscellaneous
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Source
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“Let’s Get Cookin’.”
Ann Arbor, Michigan: Student Advocates for Nutrition (SAN)
Possibly between 2011-2014
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Rights
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Gift of Janice B. Longone to the University of Michigan Special Collections
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Type
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Text - Recipe
Poppy Seed Rolls