Polish Poppyseed Rolls Recipe

Make the filling and let it cool.

Make the dough, let it riise. Then punch the dough down after it has doubled. Separate (pull or cut) into nine equal portions. Keep the portions of dough waiting to be rolled covered with a damp towel.

Form one of the portions into a ball (about the size of a softball). Roll out the ball on a floured board into an 18 inch round pizza pie shape.

Spread a generous portion of the walnut (see below for recipe), on the surface of the dough, leaving about 1 inch of dough without filling so you can make a seam when rolled. Roll up into a long loaf, being sure to end the roll on the filling-free side. P

lace the roll, seams side down, onto a greased (with Crisco or Pam) cookie sheet, leaving some room in between the rolls to raise, cover with a damp towel, and allow them to raise until doubled in bulk (about 30 minutes).

**About 2 rolls per cookie sheets will allow enough room for raise without touching. If the rolls touch, the dough in that spot won't be cooked and will be raw.

Once the rolls have doubled, make sure there is still room between each rolls to allow for further rising in the oven during baking. Bake at 350 degrees for approximately 18 minutes until golden brown on top.

Cool and ice with the icing mixture below. If you ice when the rolls are warm, the icing will not stay on the poppy seed roll and instead will just run off.

Scald milk (heat until bubbles start to form) in a saucepan (or microwave, approximately 90 seconds). Remove from heat and stir in sugar, salt and butter. Stir until the butter is completely melted. Cool to lukewarm.

In a large mixing bowl, dissolve the yeast in the lukewarm water (100-110 degrees) and add in about 1 Tablespoon of sugar. Allow to sit until mixture starts bubbling (this is called proofing the yeast). Stir in the milk mixture followed by the eggs, whiskey and then the flour, added one cup at a time. Add the flour until a soft elastic dough forms. If using a stand mixer, use the paddle for the first 4-5 cups and then switch to the dough hook. Once you have added all the flour, knead the dough either by hand or in a mixer with a bread hook for about 5 minutes. Put the dough into a greased (Crisco, butter, or olive oil) bow, cover with a damp towel and let raise until doubled in bulk (between 30-45 minutes).

Punch the dough down after doubling. Then use as needed. Perfect for rolling nut roll, poppyseed roll, cinnamon rolls, or just use as a nice sweet bread or roll.

Bring milk to a boiling point and add poppy seeds. Cook for about 5 minutes, stirring carefully until milk is absorbed. Add sugar or honey and stir in well. Beat egg and add, 1 tablespoon at a time, 3 tablespoon of the hot poppyseed into the egg, mixing well each addition. Add the egg mixture into the milk/poppy seed mixture and cook, stirring constantly, until thick. Remove from heat and add the vanilla extract. Must be cooled completely before using.

Blend the butter, egg whites and vanilla extract in a bowl. Gradually stir in the powdered sugar. Adjust with a little water or powdered sugar as necessary for a smooth creamy texture.