Yield: 36 servings
|See part 1 for ingredients|
In a mixing bowl, dissolve yeast in water. Add the next 7 ingredients and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; 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 until doubled, about 1 hour. Punch dough down. Shape into walnut size balls; roll each into a 2-½" circle. Place 2" apart on greased baking sheets; brush with butter. Cover and let rise until doubled, about 30 minutes. Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened. Add milk and raisins; simmer for 10 minutes. Add sugar, butter, vanilla and cinnamon; simmer for 5 minutes.
Remove from the heat; stir in crumbs. Make a depression about 1-½" in diameter in the center of each roll; fill with2 teaspoon of filling. Bake at 400 degrees for 7-10 minutes or until golden brown. Cool on wire racks.
Drizzle with glaze if desired.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: TASTE OF HOME DEC/JAN 1996 Converted by MM_Buster v2.0l.