Poppy Seed Rolls



      2 packages active dry yeast

   1/2 cup warm water

4 1/2 cups all-purpose flour

   3/4 cup sugar

   1/2 tsp salt

   1/2 cup butter

      3 eggs, slightly beaten

   1/2 cup dairy sour cream

      1 tsp vanilla extract


   2 cans Solo poppy seed filling

1/4 cup raisins

1/4 cup orange peel


   1 cup confectionersí sugar

   2 Tbsp lemon juice


1. Soften yeast in warm water in a bowl.

2. Mix flour with sugar and salt. Cut in butter with a pastry blender until mixture has a fine even crumb. Add yeast liquid, eggs, sour cream and vanilla extract to flour mixture.

3. Knead for 5 minutes. Divide dough in half. Roll each half of dough into a 12 inch square. Spread one can poppy seed filling on each square. Sprinkle raisins and orange peel. Roll up, jelly- roll fashion. Seal edges.

4. Place on greased baking sheets. Cover. Let rise until doubled in bulk, about 1 1/2 hours.

5. Bake 325oF for about 47 minutes. Cool.

6. For icing, blend sugar and lemon juice until smooth. Spread over rolls.