Recipe(tried): Ukrainian Baked Poppy Seed Rolls

UKRAINIAN BAKED POPPY SEED ROLLS

Small rolls with sweet fillings, traditionally shaped into crescents or horns, were favored as a convenient snack. The fillings for this dough varied. Poppy seed and fruit preserves were favorites. Note that, in general, Ukrainian baked sweets have a much lower sugar-to-flour ratio than American baked goods.

2 envelopes dry yeast
1/2 cup lukewarm milk
1 tablespoon plus 1/2 cup sugar
5 cups flour
1 cup (2 sticks) cold butter
3 large eggs
1 cup sour cream
1 tablespoon lemon juice and zest of 1 lemon
Poppy Seed Filling (recipe follows)*
1 egg beaten with a little water (for glaze)
1 tablespoon poppy seeds for top (optional)

Sprinkle yeast on milk, stir in 1 tablespoon sugar, and allow to foam.

Combine flour and remaining 1/2 cup sugar, and cut in chopped butter; set aside.

Beat eggs and add sour cream, lemon juice, and lemon rind. Add along with yeast mixture to flour mixture and knead lightly into a medium soft dough.

(Or, combine flour, sugar, and butter in processor and pulse a few time, then with machine running add yeast mixture and egg mixture until a ball of dough forms.)

Cover with plastic wrap and refrigerate for 1 to 2 hours or overnight.

TO SHAPE AND BAKE THE ROLLS:
On a lightly floured work surface, roll half of the dough into a 10-12 inch circle less than 1/2 inch thick. With a sharp knife cut 8 wedges. Spread 1 teaspoon filling at the wide edge, spreading almost to the edges. Roll up toward point.

Place on greased or nonstick baking sheet and shape into crescents or "horns." Repeat with remaining ingredients.

Bake in preheated 350 degree F oven for 20 minutes or until brown. (This dough browns quickly.)

Brush with glaze and sprinkle with poppy seeds. Cool on racks. Serve with tea or coffee.

POPPY SEED FILLING

1/2 pound poppy seeds
Boiling water
1/2 cup sugar
2 tablespoons heavy (whipping) cream
1 egg yolk
zest of 1 lemon

Pour boiling water over seeds and let stand for about 1 hour. Drain and repeat. Place seeds in a damp towel and squeeze out water. Grind in processor until seeds release milk and turn light gray. Add sugar, cream, egg yolk, and lemon rind.

*VARIATION:
Strawberry or prune preserves may be used instead of poppy seed filling.