Recipe by Emily Janney
These are the best rolls! I am not a bread person, but I got this recipe from my mom and they're awesome! We only make them about once a year because they're time consuming and make so many, but well worth it!
Top Review by Darlene Summers
Emily,Yes you are right, these rolls were very time consuming,and again you are right.....They are awsome and REALLY worth the time and effort.I made these for a wedding rehearse dinner, and evey one of them was eaten.and every person there told me how good they were.Thanks for making me look good.(GRIN)....Darlene
- 3 cups hot water
- 3 tablespoons soft butter
- 1⁄2 cup sugar
- 2 (1/4 ounce) packages fast-rising active dry yeast
- 2 eggs
- 1⁄3 teaspoon salt
- 10 cups flour (approx.)
- 5 tablespoons soft butter
- 1 egg
- 1 cup poppy seed
- 2⁄3 cup sugar
- 2 tablespoons vanilla
Directions See How It's Made
- Mix together hot water, 3 tablespoons.
- soft butter, 1/2 cup sugar, and the yeast.
- Let stand until it bubbles.
- Add 2 eggs, 1/3 teaspoons.
- salt and the flour, until it's not sticky.
- Knead, adding small amounts until it doesn't stick to your hands (but it's not dry).
- Knead about 10 minutes and let rise until double its size.
- While it rises, make the poppyseed paste: Mix 5 Tablespoons soft butter, 1 egg, 1 cup poppyseeds, and the sugar, and mix well before heating or the egg seperates.
- Heat on medium heat until mixture starts to boil, until mixture thickens, stirring constantly.
- (about 2-3 minutes) After cooking, add vanilla and set at room temperature to cool.
- Divide dough into 4 parts.
- Spread 3 of the sections into 12" circles.
- Spread each with 1/3 of the poppyseed mixture.
- Cut into 12 slices.
- Roll from wide end to the point.
- Grease 9 x 13" pans (makes 2 pans plus a few more).
- Let rolls rise until they double.
- Bake@ 350 for 15 minutes.
- Makes 16 rolls per pan.
- Use 4th section of dough for cinnamon rolls or small loaf of bread.