How to make Poppy Seed Rolls?

In a small bowl, dissolve yeast in 1/2 cup of the warm milk. In the bowl of a stand mixer, combine flour, sugar, salt, and eggs. Add remaining 1-1/2 cups warm milk, butter and yeast mixture. With the paddle attachment, beat until smooth. The dough will be very dense and sticky. Scrape dough into a clean, greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for2 hours or until double in size. Punch down and turn out onto a floured surface. Divide dough into thirds and shape each into a rectangle using a rolling pin into about a 1/8″ thickness. The rectangle will be fairly large. Rub a teaspoon of vegetable oil onto the surface of the dough, making sure to get to all the edges. Sprinkle the dough with sugar. Spread one can of poppyseed filling onto each dough rectangle. This can be tedious to spread, taking maybe 10-15 minutes for each roll. Sprinkle filling with 1 cup walnuts. Roll the dough up like a jelly roll, turning ends under so filling will not leak out. Place the jelly-rolls on parchment, silicone or a greased pan, cover and let rise again until double in size. Two rolls will fit on one pan. Heat oven to 350^o F. Brush tops of rolls with additional melted butter. Bake 40-60 minutes or until golden brown.

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