Poppyseed Rolls

• 3-12.5oz cans of Solo Poppy Seed Cake & Pastry Filling (SKU 041642001109)
• 1 Cup milk
• 1 egg
• 5 Cups white flour
• 1/4 Cup sugar
• 1 teaspoon salt
• 2 sticks unsalted butter
• 1/2 Cup lukewarm water
• 2 packages dry yeast

1. Make the dough the night before:
2. 1. Scald the milk. Set aside to cool.
3. 2. Mix flour, sugar and salt together, then work the butter into the flour like you would for pie crust.
4. 3. Dissolve 2 packages of yeast in 1/2 cup lukewarm water. Stir.
5. 4. Make a well in the flour/butter mixture. Add warm milk , yeast mixture and 1 egg. Stir with a wooden spoon until well blended. Knead.
6. 5. Cover bowl with a damp cloth and store in refrigerator overnight.
7. The Next Day:
8. 6. Cut dough into 3 equal pieces. Each piece will make one roll.
9. 7. For each piece, roll the dough on a floured board. Spread one can of filling onto the flattened dough, then roll it up like a jelly roll and put it into a 13x9 pan.
10. 8. Once all 3 rolls are in the pan, set the pan aside to rise for 1 hour in a warm place.
11. 9. Bake at 350 for 45 minutes.

pastry filling, milk, egg, white flour, sugar, salt, butter, water, yeast

Taken from www.epicurious.com/recipes/member/views/poppyseed-rolls-52567921 (may not work)