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Poppy Seed Roll

Usually, I don't get much of an immediate response from people when I serve this. They're too busy eating it! Poppy Seed Roll really brings the light to my husband's eyes. He prefers it over any birthday cake I could bake. I like to serve this bread as a just-right, not-too-sweet dessert. And i always offer a glass of cold milk, too—my husband's part of a family dairy!

16-18 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

3/4 cup milk
1/3 cup butter, cubed
1/2 cup sugar
3/4 teaspoon salt
3 eggs
1/2 teaspoon vanilla extract
1/2 cup warm water (110° to 115°)
1 package (1/4 ounce) active dry yeast
5 to 6 cups all-purpose flour, divided
1 can (12 ounces) poppy seed filling
1-1/3 cups chopped walnuts, divided
1 teaspoon water
Icing

Directions

In a saucepan, heat milk, butter, sugar and salt. Cool to lukewarm.
Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm
water.
In a large bowl, combine milk mixture, yeast mixture and enough flour
to form a soft dough. Turn out onto a floured surface and knead
until smooth and elastic, about 6-8 minutes. Place dough 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 and let rest for 5 minutes. Roll dough into a 12-in.

2 of 2

Poppy Seed Roll (continued)

Directions (continued)

x 18-in. rectangle. Spread with poppy seed filling and 1 cup nuts.
Starting with the long side, roll up dough and pinch the edges to
seal.
Place on a large greased baking sheet, seam side down. Curve slightly
to form a crescent shape. Cover and let rise in a warm place until
doubled, about 30 minutes.
Beat remaining egg with 1 teaspoon water; brush over top. Bake at
350° for about 30 minutes. Cool on wire rack. Glaze with
confectioners' sugar icing and top with remaining nuts. Yield: 1
bread.

Nutrition Facts: 1 serving (1 slice) equals 317 calories, 12 g fat (3 g saturated fat), 46 mg cholesterol, 163 mg sodium, 45 g carbohydrate, 1 g fiber, 8 g protein.