Poppy Seed Sweet Rolls
Taste of Home's Holiday & Celebrations Cookbook
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When I don't plan on serving these sweet rolls the same day I prepare them, I tuck them into the freezer. Then I can surprise my family with a batch when they least expect it! —Ruth Stahl, Shepherd, Montana
SERVINGS: 30
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 15 min.
Ingredients:
- 2 tablespoons active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3 tablespoons sugar, divided
- 1-1/2 cups warm buttermilk (110° to 115°)
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 4 to 4-1/2 cups all-purpose flour
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 1 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 2 tablespoons poppy seeds
- ICING:
- 2 cups confectioners' sugar
- 4 teaspoons milk
- 1 teaspoon vanilla extract
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add buttermilk, oil, salt, baking soda, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly 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 for 30 minutes.
Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 15-in. x 9-in. rectangle. For filling, in a small bowl, beat cream cheese and butter. Add the brown sugar, flour and vanilla; beat well. Stir in nuts and poppy seeds. Spread over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Cut into 1-in. pieces. Place 2 in. apart on greased baking sheets. Cover and let rise for 30 minutes. Bake at 375° for 12-15 minutes. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls. Yield: about 2-1/2 dozen.