Ingredients

3-12.5oz cans of Solo Poppy Seed Cake & Pastry Filling (SKU 041642001109)

1 Cup milk

1 egg

5 Cups white flour

1/4 Cup sugar

1 teaspoon salt

2 sticks unsalted butter

1/2 Cup lukewarm water

2 packages dry yeast

Preparation

Make the dough the night before:

  1. Scald the milk. Set aside to cool.
  2. Mix flour, sugar and salt together, then work the butter into the flour like you would for pie crust.
  3. Dissolve 2 packages of yeast in 1/2 cup lukewarm water. Stir.
  4. Make a well in the flour/butter mixture. Add warm milk , yeast mixture and 1 egg. Stir with a wooden spoon until well blended. Knead.
  5. Cover bowl with a damp cloth and store in refrigerator overnight.

The Next Day: 6. Cut dough into 3 equal pieces. Each piece will make one roll. 7. For each piece, roll the dough on a floured board. Spread one can of filling onto the flattened dough, then roll it up like a jelly roll and put it into a 13x9 pan. 8. Once all 3 rolls are in the pan, set the pan aside to rise for 1 hour in a warm place. 9. Bake at 350 for 45 minutes.