Poppy Seed Breakfast Rolls
|Poppy seed||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|Finely chopped pecans||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄8 Pound, melted (1/4 cup)|
|Egg white||1 Large|
|Sugar||1⁄4 Cup (4 tbs)|
|Frozen white bread dough||1 Pound, thawed (1 loaf)|
|Glaze||2 Tablespoon (adjust quantity as needed)|
Mix poppy seed, lemon peel, pecans, 3 tablespoons of the butter, egg white, and sugar.
On a lightly floured board, roll dough into a 10- by 14-inch rectangle.
Spread filling over dough to within 1/2 inch of edges.
From a long side, roll dough into a smooth log.
Pinch edges to seal.
Cut log crosswise into 12 equal pieces.
Brush 2 cake pans, 8-inch-diameter size, with remaining butter.
Set 6 rolls, cut side up, in each pan.
Cover with plastic wrap and let rise in a warm place until puffy, about 30 minutes; uncover.
Bake in a 350° oven until golden brown, 25 to 30 minutes.
Invert from pans; drizzle tops with glaze.