Poppyseed Rolls

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   Make the dough the night before:

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   1. Scald the milk. Set aside to cool.

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   2. Mix flour, sugar and salt together, then work the butter into the flour like you would for pie crust.

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   3. Dissolve 2 packages of yeast in 1/2 cup lukewarm water. Stir.

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   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.

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   5. Cover bowl with a damp cloth and store in refrigerator overnight.

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   The Next Day:

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   6. Cut dough into 3 equal pieces. Each piece will make one roll.

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   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.

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    8. Once all 3 rolls are in the pan, set the pan aside to rise for 1 hour in a warm place.

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    9. Bake at 350 for 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.