Poppyseed Potica Rolls
The poppyseed recipe was developed by Mary Padboy for my mother, Mary (Sullivan) Rogers who was allergic to nuts and not able to enjoy the traditional walnut loaf. (Thank you to Mary for modeling for these pictures!)
1/2 cup butter (1 cube)
1 lb brown sugar (1 bag)
3 ounces poppyseeds
2 cups raisins
Soak raisins in warm water. Melt butter. Line round pans (pie pans work well) with foil. Drain raisins.
When dough has risen double turn it out onto large floured surface. We use our scrubbed kitchen table. Roll out the dough as thin and even as possible.
Spread melted butter to cover entire dough. Spread brown sugar to cover entire dough. Sprinkle cinnamon generously across entire dough. Shake poppyseeds to cover entire dough. Sprinkle raisins evenly.
Roll from long ends on both sides. Roll as tight as you can.
Cut rolls at about one inch or so. Place them loosely in prepared pans. Let them rise covered for another 30 minutes in a protected place like an unheated oven.
Bake at 350 degrees for 15-20 minutes. Remove rolls from pan, remove used foil from rolls and replace with fresh foil. Let cool.