Ukrainian Baked Poppy Seed Rolls - yeast

Method

• Pastry: Sprinkle yeast on milk, stir in 1 tablespoon sugar, and allow to foam.
• Combine flour and sugar, and cut in chopped butter.
• Beat eggs and add sour cream, lemon juice, and lemon rind.
• Add yeast mixture and egg mixture to flour and knead lightly into a medium soft dough.
• Or, combine flour, sugar, and butter in processor and pulse a few time, then with machine running add yeast mixture and egg mixture until a ball of dough forms.
• Cover with plastic wrap and refrigerate for 1 to 2 hours or overnight.
• Poppy Seed Filling: Pour boiling water over seeds and let stand for about 1 hour.
• Drain and repeat.
• Place seeds in a damp towel and squeeze out water.
• Grind in processor until seeds release milk and turn light gray, then add sugar, cream, egg yolk, and lemon rind.
• On a lightly floured work surface, roll half of the dough into a 10-12 inch circle less than 1/2 inch thick.
• With a sharp knife cut 8 wedges.
• Spread 1 teaspoon filling at the wide edge, spreading almost to the edges.
• Roll up toward point.
• Place on greased or nonstick baking sheet and shape into crescents or "horns."
• Repeat with remaining ingredients.
• Bake in preheated 350F oven for 20 minutes or until brown.
• (This dough browns quickly.)
• Brush with glaze and sprinkle with poppy seeds.
• Cool on racks.