SERVES: 12 COOK TIME: 30 minutes TOTAL TIME: 1 hour, 30 minutes
3 1⁄4 cup all-purpose flour (approx.)
2 tablespoon sugar
1⁄2 teaspoon salt
1 package active dry yeast
1⁄2 cup dairy sour cream
1⁄4 cup water
1⁄2 cup butter or margarine
1 can Solo Poppy Seed Cake and Pastry Filling or 1 jar Baker Poppy Seed Filling
To make this poppy seed roll recipe, combine 1 cup flour, sugar, yeast, and salt in large bowl, and stir until blended.
Place sour cream, water and butter in small saucepan. Cook over low heat until very warm (120-130° F).
Add to dry ingredients gradually and beat with electric mixer at low speed until blended. Increase speed to medium and beat 2 minutes.
Beat in eggs and 1/2 cup flour. Beat 2 minutes. Stir in enough remaining flour to make soft dough.
Turn out onto lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Cover with towel and let rest 10 minutes.
Grease large baking sheet.
Punch dough down and divide in half. Roll out 1 piece of dough onto lightly floured surface to 12 x 14-inch rectangle.
Spread half of poppy filling over dough to within 1/2 inch of edges all the way around.
Roll up dough, jelly-roll style, starting from long side. Pinch seam to seal.
Place filled roll, seam side down, on prepared baking sheet. Repeat with remaining dough and filling.
Cover with towel and set aside in warm, draft-free place to rise until almost doubled in bulk, about 45 minutes.
Preheat oven to 350° F.
Bake 30 to 35 minutes or until top is golden brown.
Remove from baking sheet and cool completely on wire rack.
Dust the poppy rolls with confectioners sugar before serving.