Poppy Seed Roll

By joeyanne

Ingredients

• 3 1/2 cups flour
• 1 pkg. yeast
• 1/4 cup sugar
• 1 tsp salt
• 1/4 cup shortening
• 1 egg (beaten)
• 1 cup warm milk (@ 110 degrees)

Preparation

Step 1

Mix dough in order given. Let it raise. Divide dough in half, to make two rolls.

Then roll it out into a 12x14 inch rectangle. Spread to within 1/2 inch of edges all around with softened butter, 1/2 can poppy seed, raisins and drizzle with honey. Roll it up, pinch the seam to seal, place on cookie sheet with seam side down, cover with a towel and let it raise until double in size about 45 minutes. I put a little can milk on the dough with a pastry brush to make the dough shiny. I line my pans with parchment paper since the rolls always leak out and it's a mess to clean up. Bake at 350 for about 30 - 35 minutes or golden brown.

If you use the canned poppy seed (Solo) use it as it comes from the can. If you are using fresh poppy seed you will need to grind the poppy seed and add about a cup of sugar to 1 pound of poppy seed. To grind poppy seed you need a special grinder just for that.