Poppy Seed Sweet Rolls

SERVES: 16  COOK TIME: 20 minutes  TOTAL TIME: 2 hours 45 minutes

Ingredients

1 cup Whole Milk, warmed

2 1/4 tsp active dried yeast

3 cups Flour

1/3 cup Sugar

4 Egg Yolks, large

1 tbsp Vanilla Extract

3 oz Butter, room temperature

1/4 tsp Salt

2 tbsp Sour Cream

1 can Solo Foods Poppy Seed Cake and Pastry Filling

Instructions

Start by making your yeast active by dissolving the active dry yeast in warm milk and leaving it in a warm place for about 10-15 minutes. When the yeast has foamed, and risen slightly, add flour, sugar, sour cream, remaining milk, and risen yeast mixture to mixing bowl. Knead on a low setting until dough comes somewhat together, then turn up the speed until the dough becomes stretchy. Add the butter and salt, and knead into your dough. Cover and allow it to proof until doubled in size, about 2 hours. To prepare, line 2 rimmed baking sheets with parchment paper and set aside. Grab your proofed dough and place on a floured surface. Roll the dough into a 24"x24" square and then spread the Solo Foods Poppy Seed Cake and Pastry Filling all over the dough staying away from about 1-2 inch edge closest to yourself. Then, visually divide the dough into thirds. Fold 1/3 of the dough furthest away from yourself over the middle third. Next, fold the last third over the middle and pinch the end sealed. Cut the folded dough into 16 strips widthwise. Working with one strip at a time, hold the opposite ends of the strip and pull slightly to make the strip a bit longer. Then, twist it twice. Overlap the ends and press them together by pushing down. Pick up the pastry and transfer to the baking sheet. Repeat with the rest of the strips. Cover the shaped poppy seed sweet buns with a tea towel and allow them rise until doubled in size. Preheat the oven to 350F and bake for about 20 minutes, once the pastries have risen.

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