Poppy Seed Roll - Grandma's Recipes

Filling:

1 ½ cups evaporated milk

2 cups sugar

1 stick margarine or butter

1-pound ground poppy seed

1 tsp. vanilla

½ to 1 cup raisins

Dough:

4 ½ cups flour plus more as needed

1 tsp. salt

1/3 cup sugar

1 stick margarine or butter

2 TBSP quick acting yeast

1/3 cup evaporated milk plus extra to brush the rolls before baking

3 egg yolks

¾ cup hot (not boiling) water

Frosting:

1 cup confectioners’ sugar

½ TBSP softened butter

½ TBSP milk

¼ tsp. vanilla

Make the filling:  Pour milk into a large saucepan.  Add sugar and margarine, then bring to a boil.  Turn off heat and add poppy seeds and raisins. Stir.  Cool in the refrigerator for 4 hours. Add vanilla.

Prepare the dough:  Combine the flour, salt, and sugar, place in an electric mixer along with softened margarine and yeast and mix thoroughly until crumbly.  In a separate bowl combine evaporated milk, egg yolks and hot water; pour in mixing bowl with flour mixture and mix well. If too sticky add more flour.  Let the dough rise. Divide dough into 4 equal parts. Shape into balls or cylinders and place on greased baking pan; cover loosely with plastic wrap or a damp towel and allow to rise in a warm place for about 20 minutes.  Gently warm the poppy seed mixture. Divide the filling mixture into 4 equal parts. Warm one fourth of the filling in a microwave before spreading. Keep other dough covered while rolling out dough on a lightly floured surface, forming dough into a thin rectangle about 10” x 17”.  Spread dough with the warmed filling. Starting at one of the long edges, roll up pastry to form a log, then tuck ends under. Place on greased baking sheet. Cover loosely and allow to rise 15 minutes. Repeat with remaining dough. Bake the dough: Preheat the oven to 350. Brush the tops of each roll with some of the extra evaporated milk.  Bake in preheated oven about 30 minutes until golden brown. Let cool completely.

Frost the rolls:  Divide the icing between the rolls spreading smooth to coat.

Serve that day or refrigerate to set icing the cover loosely with plastic wrap and refrigerate overnight. They freeze well. Makes 4 rolls.