Poppy Seed and Raisin Roll Recipe

Directions:

1. Poppyseed Filling: Melt margarine in a skillet, add ground poppyseeds and cook, stirring, for about 4-6 minutes over medium heat.
2. Stir in confectioner's sugar, honey, lemon peel and raisins.
3. Mix well.
4. Fold into stiffly beaten egg whites.
5. Dough: In a large bowl, crumble yeast into lukewarm milk.
6. Add sugar and egg yolks, mix with a beater until well blended and set mixture aside for 1 hour.
7. In another large bowl, combine 7 cups flour, 1 cup sugar, 1/2 pound margarine and 1/2 teaspoon salt; mixing together as you would for pie crust.
8. Add egg mixture, working dough until it comes away from the sides of the bowl.
9. Grease dough and cover with a towel to rise in a warm draft free place until doubled.
10. Divide dough into 4 pieces.
11. On a lightly floured board, roll each piece of dough into a rectangle about 1/4 inch thick.
12. Spread filling to desired thickness on each dough rectangle, leaving about 1/4 inch of dough along the edge uncovered by filling.
13. Roll dough up, like you would for a jelly roll.
14. Pinch along the edge to seal.
15. Place rolls (seam side down) on greased cookie sheet.
16. Brush each roll with egg wash*.
17. Cut several small slits across top of each roll.
18. Cover with plastic wrap and let rise about 20 minutes.
19. Place rolls in preheated 350°F oven and bake for 35-45 minutes or until done.
20. Carefully remove rolls to wire rack to cool.