Filled Buttermilk Rolls with Poppy Seed Filling
1 package dry yeast
2 tablespoons warm water
1/2 cup margarine
3 1/2 cups sifted flour
1 teaspoon salt
1/3 cup sugar
1/4 teaspoon soda
2 cups minus 2 tablespoons buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla
Dissolve yeast in warm water. Sift flour, measure,
add salt, sugar and soda, sift together into large
bowl. Cut in oleo until mixture resembles coarse meal.
Add yeast, buttermilk, eggs and vanilla. Mix
thoroughly. Cover and chill several hours.
Poppy Seed Filling
1/2 cup poppy seeds
1/4 cup milk
1 tablespoon melted margarine
1/4 cup sugar
1/2 cup chopped almonds
2 teaspoons grated lemon rind
Mix poppy seeds with milk, oleo and sugar. Let
stand 1/2 hour. Mix in almonds and lemon rind.
Divide dough into four sections. Roll each into a
10" circle. Spread 1/4 of the poppy seed mixture on
each circle. Cut each circle into 8 wedges. Roll into
crescent. Place on lightly greased cookie sheet, point
down. Cover and let rise to double.
Bake at 350 degrees for 10 - 14 minutes.