Poppy Seed Roll
Makes 2 rolls

5 to 5 1/2 cups all-purpose flour
1/2 cup sugar
2 TB SAF yeast
1 cup milk
2 tablespoons grated lemon peel
1/2 cup water
1 cup (2 sticks) butter
1 teaspoon salt
1 egg, lightly beaten
Poppy Seed or Honey Nut filling (recipes follow)
Additional ground nuts or poppy seed, optional
Confectioners' Sugar Frosting, optional (recipe follows)

In large bowl, mix 2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, butter and water until hot to touch (125 to 130°F). Butter does not need to melt. Gradually add to dry ingredients. Mix thoroughly with a wooden spoon or using a dough hooks, and then stir in enough additional flour to make stiff dough. Knead by mixer or by hand on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 75 minutes.

Punch dough down; divide in half. Roll each half to 10X15-inch rectangle. Top each with 1/2 poppy or nut filling, spreading to within 1/2-inch of edges. Roll up from long end as for jelly roll. Pinch seam and ends to seal. Place loaves on greased baking sheets. If desired, curve ends to make a horseshoe. Cover; let rise in warm, draft-free place until risen slightly, 30 to 45 minutes.

Brush loaves with beaten egg. Bake at 350°F for 35 minutes or until done. Remove from baking sheets. Cool on wire racks. If desired, frost with confectioners' sugar frosting and garnish with additional ground nuts or poppy seed.

Poppy Seed Filling: Combine 3/4 cup poppy seed, 1/4 cup milk, 1 cup sugar, and 1 tablespoon grated lemon peel in saucepan. Cover over medium heat, stirring constantly, until mixture boils (about 5 minutes); cool. Filling will thicken on standing. Increase baking time to 45 minutes; if necessary, cover with foil to prevent excess browning.

Honey Nut Filling: In small bowl, combine 2 1/2 cups ground walnuts, 1/2 cup honey, 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon. Blend well.