2 pkgs. quick rise yeast
1 1/2 tsp. salt
About 4 1/2 c. flour
1/3 c. sugar
1/2 c. milk
1/2 c. water
6 tbsp. butter
1 lg. egg
1 tsp. vanilla
1 (12 oz.) can poppy seed filling

Combine yeast, salt, 3 1/2 cups flour, and sugar. Heat milk, butter, and water very warm (125 to 130 degrees). Stir liquid into dry ingredients. Add beaten egg and vanilla, mixing until well blended. Stir in 1/4 cup flour to make a soft dough. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes, working in more flour (about 3/4 cup). Shape dough into ball; cover and let rest 10 minutes.

Grease baking sheets. On floured surface, roll dough into rectangle. Spread poppy seed filling lengthwise over half the dough. Fold uncovered dough over filling. Cut dough crosswise into 1 inch wide strips. To shape roll, twist strip 4 or 5 times. Press one end of strip on baking sheet for center of roll, then curl strip around center; tuck end under. Let rise in warm place until doubled. Bake at 375 degrees until brown.