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Poppy Seed Rolls

Ingredients:  2 cups milk, scalded  3 tablespoons sugar  1/4 cup butter  1 teaspoon salt    1 envelope or cake of yeast  1/3 cup lukewarm water  2 beaten eggs  5 cups all-purpose flour

Instructions:                                                                                                                    Combine milk, sugar, butter, and salt and stir cool to lukewarm. Soften yeast in lukewarm water and add to milk mixture. Beat in the eggs and add flour gradually. Turn out on a lightly floured board and knead until smooth and not sticky.

Place dough in a buttered bowl, brush with melted butter and cover with a towel. Let rise in a warm place two hours or until double in bulk. Punch dough and roll out with a rolling pin into  1/4-inch-thick 8-inch circles. Brush dough with melted butter. Sprinkle with a mixture of sugar and cinnamon (9 parts sugar to 1 part cinnamon) Cut into pie-shape wedges. Roll from wide end. Place on greased baking sheet. Brush with melted butter and sprinkle poppy seeds on top. Cover with a towel and let rise again, 15 or 25 minutes. Bake at 425 degrees for 15 to 20 minutes.

Best if eaten with real butter three times a day.