Poppy Seed Sweet Rolls

Ingredients

• 2 tablespoons active dry yeast
• 1/4 cup warm water (110-115 degrees)
• 3 tablespoons sugar, divided
• 1 1/2 cups warm buttermilk (110-115 degrees)
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 8 1/2 cups all-purpose flour

Filling

• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons butter
• 1 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 1 cup chopped pecans
• 2 tablespoons poppy seeds

Icing

• 2 cups confectioners' sugar
• 4 teaspoons milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon poppy seed

Directions

1. 1

   In a large mixing bowl, dissolve yeast in warm water.

2. 2

   Add 1 Tbs sugar; let stand 5 minutes.

3. 3

   Add buttermilk, oil, salt, baking soda, 3 cups flour and remaining sugar.

4. 4

   Beat until smooth.

5. 5

   Stir in enough remaining flour to form a soft dough.

6. 6

   Turn onto a lightly floured surface; knead until smooth and elastic, about 7 minutes.

7. 7

   Place in a greased bowl, turning to grease top.

8. 8

   Cover and let rise in warm place 30 minutes.

9. 9

   Punch down.

10. 10

    Turn onto floured surface; divide in 1/2.

11. 11

    Roll each into 15x9" rectangle.

12. 12

    FILLING: In small bowl beat cream cheese and butter.

13. 13

    Add brown sugar, flour and vanilla; beat well.

14. 14

    Stir in nuts and poppy seeds.

15. 15

    Spread filling over rectangles.

16. 16

    Roll up jelly-roll style; starting with long side; pinch seams to seal.

17. 17

    Cut into 1" pieces.

18. 18

    Place 2 " apart on greased baking sheets.

19. 19

    Cover and let rise 30 minutes.

20. 20

    Bake at 375 degrees for 12-16 minutes.

21. 21

    Remove to wire racks to cool.

22. 22

    Combine icing ingredients; drizzle over rolls.

23. 23

    NOTE: Warm buttermilk often looks curdled.