Poppy Seed Breakfast Rolls Recipe
Summary
MethodBaked
Ingredients
| Poppy seed | 1/4 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| Pecans | 1/4 Cup (16 tbs), finley chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Egg white | 1 Large | |
| Sugar | 1/4 Cup (16 tbs) | |
| 1 loaf (1 lb.) frozen white bread dough, thawed | ||
| Glaze | ||
Directions
Mix poppy seed, lemon peel, pecans, 3 tablespoons of the butter, egg white, and sugar.
Set aside.
On a lightly floured board, roll dough into a 10- by 14-inch rectangle.
Spread filling over dough to within 1/2 inch of edges.
From a long side, roll dough into a smooth log.
Pinch edges to seal.
Cut log crosswise into 12 equal pieces.
Brush 2 cake pans, 8-inch-diameter size, with remaining butter.
Set 6 rolls, cut side up, in each pan.
Cover with plastic wrap and let rise in a warm place until puffy, about 30 minutes; uncover.
Bake in a 350° oven until golden brown, 25 to 30 minutes.
Invert from pans; drizzle tops with glaze.
Set aside.
On a lightly floured board, roll dough into a 10- by 14-inch rectangle.
Spread filling over dough to within 1/2 inch of edges.
From a long side, roll dough into a smooth log.
Pinch edges to seal.
Cut log crosswise into 12 equal pieces.
Brush 2 cake pans, 8-inch-diameter size, with remaining butter.
Set 6 rolls, cut side up, in each pan.
Cover with plastic wrap and let rise in a warm place until puffy, about 30 minutes; uncover.
Bake in a 350° oven until golden brown, 25 to 30 minutes.
Invert from pans; drizzle tops with glaze.
Chef
