TINA'S POPPY SEED ROLLS

FOR THE DOUGH:
2 pkgs. yeast
1/4 cup warm water
1 1/2 cups buttermilk
1/2 cup oil
4 1/2 cups flour
2 tbsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
FOR THE FILLING:
1 cup brown sugar
1 stick (1/2 cup) butter
1 (8 oz.) pkg. cream cheese
1/4 cup poppy seeds
1 cup chopped nuts (or combination of nuts and raisins)
1 tsp. almond flavoring (or vanilla)
FOR THE GLAZE (OPTIONAL):
1/2 cup powdered sugar
2 to 3 tbsp. warm water
1 tsp. vanilla

Dissolve yeast in warm water.

Heat buttermilk until just warm. Mix together with yeast mixture; add oil. Add flour, sugar, baking soda, and salt; mix together well. Knead about 15 times on lightly floured board. Let rise about 15 minutes.

TO PREPARE THE FILLING:
Mix all ingredients for the filing together; set aside.

TO SHAPE AND BAKE THE ROLLS:
Punch dough down and roll into rectangle. Spread filling over dough. Roll like jelly roll. Cut into 1-inch slices. Place in greased muffin tins. Let rise 1/2 hour.

Bake in a preheated 400 degrees F oven for 15 to 20 minutes.

TO PREPARE THE GLAZE:
Combine the glaze ingredients and spread on cooled rolls.

Makes 2 to 3 dozen rolls
Source: Cookbook USA