I am writing this post rather quickly. We are getting ready to head out of the house for a couple days, but I didn’t want to leave you guys hanging.
Part of my cookie baking marathon was these, my absolute favorite cookie EVER!, Poppy Seed Rolls. I know, they don’t sound like a cookie, but they are. I could make my-self sick eating too many of these. They are that good. This is my first year really perfecting the recipe. My mom and Grandma make them all the time. It took me a while to get the hang of it. Not because it is difficult, it is one of those family recipes that never gets all the tricks written down. Well, I am writing it down and sharing it with you.
Sorry there aren’t more pictures. I had a huge mess in my kitchen! That is what happens when you multi-task and try to make 4 different kinds of cookies at once. Needless to say. My cookie recipes for the next couple days will not have a ton of pictures.
Printable Version Here
- 6 Cups Flour
- 1/2 lb Butter
- 3 eggs
- 1tsp salt
- 3 tbsp sugar
- 1 cup sour cream
- 1/2 cup warm milk
- 2 pkgs yeast
- 1-2 cans of Poppy Seed Filling (Found on isle with chocolate chips)
- Dissolve Yeast in warm milk.
- Mix together the rest of the ingredients, except for the filling.
- Add milk mixture.
- Refrigerate dough over night or for at-least 2 hours.
- Divide dough into 6-8 equal parts.
- Lightly flour the counter, you can use sugar instead.
- Roll out the dough into a circle about 10 inches across.
- Spread Poppy seed filling thinly across dough. Leave about an inch around the outside.
- Cut like a pie with a pizza roller. I cut mine into about 12 pieces. Roll inward.
- Place each roll onto a parchment lined cookie sheet. Bake at 350 for between 20 -30 minutes or until golden brown.
Makes 6-8 dozen depending on size.