Poppy Seed Sweet Rolls

• 2 tablespoons active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 3 tablespoons sugar, divided
• 1-1/2 cups warm buttermilk (110u0b0 to 115u0b0)
• 1/2 cup canola oil
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 4 to 4-1/2 cups all-purpose flour
• 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
• 2 cups confectioners' sugar
• 4 teaspoons milk
• 1 teaspoon vanilla extract

1. In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the buttermilk, oil, salt, baking soda, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. 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.
3. Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 15x9-in. rectangle.
4. For filling, in a small bowl, beat cream cheese and butter until fluffy. Beat in the brown sugar, flour and vanilla until smooth. Stir in nuts and poppy seeds. Spread over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
5. Cut into 1-in. pieces. Place 2 in. apart on greased
6. . Cover and let rise for 30 minutes.
7. Bake at 375u0b0 for 12-15 minutes until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls.

active dry yeast, warm water, sugar, warm buttermilk, canola oil, salt, baking soda, flour, cream cheese, butter, brown sugar, flour, vanilla, pecans, poppy seeds, sugar, milk, vanilla

Taken from www.tasteofhome.com/recipes/poppy-seed-sweet-rolls/ (may not work)