Table of Contents
Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside. Beat butter and sugar in a large bowl with electric mixer until light and fluffy. Add poppy seed filling and beat until blended. Beat in egg yolks one at a time, beating well after each addition. Add vanilla and sour cream and beat just until blended.
Roll out 1 piece of dough onto lightly floured surface to 12 x 14-inch rectangle. Spread half of poppy filling over dough to within 1/2 inch of edges all the way around. Roll up dough, jelly-roll style, starting from long side.
Roll out 1 piece of dough onto lightly floured surface to 12 x 14-inch rectangle. Spread half of poppy filling over dough to within 1/2 inch of edges all the way around. Roll up dough, jelly-roll style, starting from long side. Pinch seam to seal. Place filled roll, seam side down, on prepared baking sheet. Repeat with remaining dough and filling.
Bake 30 to 35 minutes or until top is golden brown. Remove from baking sheet and cool completely on wire rack. Dust the poppy rolls with confectioners sugar before serving.
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