• Use the bread dough from Grandmother Stacy Krammes’ recipe

• use the recipe from Great Great Grandma Syzmanski

Shape the Rolls:

• After the dough has risen, place it on a floured surface and knead again.
• Divide the dough in half and roll each piece to about a quarter-inch thickness.
• Spread butter over the dough, then apply half of the poppy seed filling evenly over each sheet.
• Starting from the long edge, roll the dough tightly into a log.
• Cut the log into 2-inch segments and place them in a baking pan coated with non-stick spray (Pam). Spacing depends on whether you want wider or taller rolls.

Final Rise:

• Cover the shaped rolls with plastic wrap and let them rise until they are puffy and have nearly doubled in size.

Bake:

• Preheat the oven to 375°F.
• Once risen, bake the rolls for approximately 35 minutes or until they’re golden brown and cooked through.

Serve:

• Remove the rolls from the oven and let them cool slightly before serving.