Each roll is loaded with a filling made with poppy seeds, brown sugar, and cream cheese. You may choose to add nuts to the filling or leave them out. After baking, spread the rolls with a sweet confectioners sugar icing.

Poppy Seed Sweet Rolls

Ingredients:

Dough:

¼ cup warm water (110 to 115 degrees)

1 package active dry yeast

¼ cup granulated sugar

1 teaspoon salt

1½ cups warm buttermilk (110 to 115 degrees)

½ cup vegetable oil

4 to 4½ cups all-purpose flour

Filling:

8 ounces cream cheese, room temperature

¼ cup unsalted butter, room temperature

1 cup firmly packed light brown sugar

2 tablespoons all-purpose flour

1 teaspoon pure vanilla extract

2 tablespoons poppy seeds

1 cup walnuts or pecans, coarsely chopped (optional)

Icing:

2 cups confectioners (powdered) sugar

1 teaspoon pure vanilla extract

3 to 4 teaspoons milk (preferably whole milk)

Tip:  Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. In a large mixing bowl combine warm water and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, salt, warm buttermilk, and oil; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
   
   
2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
   
   
3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
   
   Filling:
4. In a medium bowl, combine cream cheese, butter, brown sugar, flour, and vanilla extract; beat until smooth. Stir in poppy seeds and nuts (optional.) Set aside.
   
   
5. Prepare two large baking sheets; lightly grease with shortening.
   
   
6. Punch dough down then turn onto a lightly floured surface; knead dough briefly, 4 to 5 times.
   
   
7. Divide dough in half. Roll half the dough into a 15 inch by 9 inch rectangle. Spread half of the filling mixture on top to within ½ inch of the edges. Roll-up dough jelly-roll style, starting with a long side; pinch seams together to seal. Slice dough into 1½ inch pieces and place 2 inches apart on baking sheets. Repeat with the 2^nd half of the dough.
   
   
8. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
   
   
9. Preheat oven to 375 degrees F.
   
   Bake:
   
10. Bake 12 to 15 minutes, or until golden brown. Remove rolls from baking sheets and cool on wire cooling racks.
    
    Icing:
11. In a small bowl, combine confectioners sugar, vanilla, and enough milk to make a good spreading consistency. Spread icing onto still warm rolls.
    
    Makes about 20 rolls
    
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