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1
Poppyseed Filling: Melt margarine in a skillet, add ground poppyseeds and cook, stirring, for about 4-6 minutes over medium heat.
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2
Stir in confectioner's sugar, honey, lemon peel and raisins.
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3
Mix well.
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4
Fold into stiffly beaten egg whites.
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5
Dough: In a large bowl, crumble yeast into lukewarm milk.
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6
Add sugar and egg yolks, mix with a beater until well blended and set mixture aside for 1 hour.
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7
In another large bowl, combine 7 cups flour, 1 cup sugar, 1/2 pound margarine and 1/2 teaspoon salt; mixing together as you would for pie crust.
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8
Add egg mixture, working dough until it comes away from the sides of the bowl.
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9
Grease dough and cover with a towel to rise in a warm draft free place until doubled.
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10
Divide dough into 4 pieces.
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11
On a lightly floured board, roll each piece of dough into a rectangle about 1/4 inch thick.
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12
Spread filling to desired thickness on each dough rectangle, leaving about 1/4 inch of dough along the edge uncovered by filling.
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13
Roll dough up, like you would for a jelly roll.
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14
Pinch along the edge to seal.
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15
Place rolls (seam side down) on greased cookie sheet.
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16
Brush each roll with egg wash*.
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17
Cut several small slits across top of each roll.
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18
Cover with plastic wrap and let rise about 20 minutes.
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19
Place rolls in preheated 350u00b0F oven and bake for 35-45 minutes or until done.
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20
Carefully remove rolls to wire rack to cool.
