Poppy Seed Rolls

Cooked with Love by Allison Gary, HeartLight Center Program Director

“My beloved maternal grandmother, whom I call Grammy, inherited this recipe from her in-laws. Every Christmas, the sweet smells of pastry and poppy seeds would fill the air. After her death, other family members began to create these delicious rolls in her memory. It wouldn’t be Christmas without them.”

Makes 4 rolls

2 packages yeast
1 scant cup water (105 to 115 degrees) (1 cup minus 1 tablespoon)
4 Tablespoons sugar, divided
4 cups flour
1 teaspoon salt
1 stick (1/2 cup) margarine
1 stick (1/2 cup) butter
2 eggs yolks
2 cans poppy silling (Solo Brand)

In a small bowl, dissolve yeast in the water and add 1 Tablewpoon sugar; stir
In a large bowl combine 3 Tablespoons sugar, flour and salt. Cut in butter and margarine until mixture resembles cornmeal.
Add egg yolks and yeast mixture.
Mix until dough forms a ball.
Divide into 4 pieces.
Roll each piece into a rectangle, spread with filling and roll up into a log shape.
Let sit for 30 minutes.
Brush with a mixture of egg yolk and a little milk, if desired.
Bake at 350 degrees for 25 minutes