Directions (continued)

• and 2 cups of flour; beat until smooth. Add enough remaining flour
• to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about
• 6-8 minutes. Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Shape into walnut-size balls; roll each into a
• 2-1/2-in. circle. Place 2 in. apart on greased baking sheets; brush
• with butter. Cover and let rise until doubled, about 30 minutes.
• Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil
• 1 minute or until thickened. Add milk and raisins; simmer for 10
• minutes. Add sugar, butter, vanilla and cinnamon; simmer for 5
• minutes. Remove from the heat; stir in the graham cracker crumbs.
• Make a depression, about 1-1/2 in. in diameter, in the center of each
• roll; fill with 2 teaspoons of filling. Bake at 400° for 7-10
• minutes or until golden brown. Cool on wire racks. Drizzle with
• glaze if desired. Yield: 3 dozen.