Poppy Seed Roll-Makowiec

Makes 2 rolls:

Crust
* 1 package active dry yeast
* 2 cups warm milk
* 8 cups all-purpose flour
* 3/4 cup sugar
* 1 teaspoon salt
* 5 eggs
* 4 ounces (1 stick) butter, melted
* 2 (11-ounce) cans poppyseed filling (or make your own, see below)

Filling
* 1 pound poppyseeds
* 1 cup sugar
* 6 ounces butter (1 1/2 sticks)
* 1 cup hot milk
* 1 lemon rind, grated

Preparation:

1. If making your own filling, combine all filling ingredients. Beat well and set aside.

2. In a small heatproof bowl, dissolve yeast in 1/2 cup of the warm milk.

3. In the bowl of a stand mixer or a large bowl, combine flour, sugar, salt and eggs. Add remaining 1 1/2 cups warm milk, butter and yeast mixture. With the paddle attachment, or by hand, beat until smooth. Dough will be sticky at this point.

4. Scrape dough into a clean, greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 1 hour or until double in size, or follow this Quick Tip to cut the rise time.

5. Punch down dough and turn out onto a floured surface. Divide dough in half and shape each half into a rectangle.

6. Spread 1 can or half of the filling you made on each rectangle of dough and roll up like a jelly roll. Turn ends under so filling will not leak out.

7. Place on a parchment-lined or greased pan, cover and let rise again until double in size.

8. Heat oven to 350 degrees. Brush tops of rolls with additional melted butter. Bake 45 to 60 minutes or until rolls are golden brown.

9. Remove from oven and cool. Dust rolls with confectioner's sugar, if desired.