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Aunt Mary’s Poppy seed roll
Prepare filling by cooking one cup ground poppy seeds in one cup milk. When the mixture thickens, add
three tablespoons sugar and 2 teaspoons raspberry or apricot jam.
Add 1 teaspoon of sugar to ½ cup of lukewarm milk. Add two teaspoons yeast and proof. Add 3 cups
flour, ⅓ cup sugar, ⅓ cup shortening, 2 egg yolks, ½ cup milk, and ½ teaspoon salt. Knead into a soft dough. Leave dough in a warm area until it doubles in size. Once the dough has risen, knead it again and roll it out into a flat layer less than ½ inch thick. Spread the filling over top and roll the dough into a roll.
Allow to rise again, paint the roll with an egg wash and bake at 350 degree F until done (for about 30