The Ultimate Poppy Seed Rolls

In warm milk, add half of the sugar and the yeast, stir to combine, and set aside in a warm spot for 15 minutes.

Add the butter, remaining sugar, and egg yolk, then mix well.

Gradually add the flour, kneading the dough first with a spatula and then by hand; cover and let rest for 30-50 minutes.

For the poppy seed filling, combine the poppy seeds, sugar, and water in a skillet, and cook over medium heat, stirring occasionally, until all the liquid has evaporated, about 30-50 minutes.

Blend the poppy seed mixture with the butter using an immersion blender, stir in the starch, and mix well.

Roll out the dough thinly without dusting with extra flour, spread the poppy seed filling evenly over it, and gently press it down.