-
1
In a large bowl, combine 1 3/4 cups flour, sugar, salt and yeast.
-
2
In a saucepan, combine milk, water and butter or margarine.
-
3
Heat over low heat until liquids are very warm (120u00b0 to 130u00b0).
-
4
(Butter or margarine need not melt entirely.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
-
5
Add eggs and 1/2 cup flour.
-
6
Beat at high speed 2 minutes, scraping bowl occasionally.
-
7
Stir in enough additional flour to make a stiff dough.
-
8
Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 times.
-
9
Cover with plastic wrap, then a towel.
-
10
Let stand 20 minutes.
-
11
Divide dough into 3 equal pieces. Roll one piece out to a 12-inch circle.
-
12
Lightly brush dough with melted butter or margarine.
-
13
Cut circle into 12 pie-shaped wedges. Spoon about 2 teaspoons poppy seed filling on each wedge along the edge (opposite the point).
-
14
Beginning at the outer edge, roll wedges up tightly; seal points.
-
15
Place on greased baking sheet, point side down.
-
16
Curve to form U-shapes.
-
17
Repeat with remaining pieces of dough.
-
18
Cover loosely with waxed paper brushed with oil, then cover with plastic wrap.
-
19
Refrigerate 2 to 24 hours
