This is from the April 2003 Australian Gourmet Traveller. It serves 12.

Place 1 cup of milk in a saucepan and bring to the boil over medium heat. Remove from heat, then stir in sugar and butter and stand until cool. Meanwhile, combine the yeast, the remaining milk, and 1 extra teaspoon each of sugar and flour and set aside for 15 minutes or until foamy. (If the yeast mixture isn't foaming, stand the bowl containing it in a larger bowl full of warm water for a while.)

Transfer the cooled milk mixture to your largest mixing bowl, then add 2 cups of flour, the egg, vanilla extract and the yeast mixture. Stir with a wooden spoon until smooth. Gradually add the remaining flour and continue stirring until well combined. Knead the dough on a lightly floured surface for 5 minutes or until it is smooth and elastic. The dough will be slightly sticky. Transfer the dough to a large greased bowl, turn to coat, then cover and stand in a draught-free space for 1 1/2 hours or until it is roughly doubled in size.

Meanwhile, for the poppy seed filling, place the poppy seeds in a saucepan, cover with water, bring to the boil, then simmer, covered, over low heat for 45 minutes. Drain well. Process the poppy seeds in a food processor for 3-4 minutes until a thick puree forms, then return the puree to the saucepan. Add the remaining ingredients and stir over low-medium heat for 15 minutes, then set aside to cool.

Knock down the dough on a lightly floured surface, then divide in half. Roll each piece into a rectangle approximately 20 x 48 cm. Spread half the poppy seed filling over each rectangle, leaving a 2 cm border all the way around. Fold the two short sides of the dough over, then roll up to form a long cylinder. Cut each cylinder into three pieces, each about 16 cm long. Place the pastries on lined oven trays, cover, and stand in a draught-free place for 1 hour. Then brush the pastries with milk, and bake at 180 C for 15-20 minutes or until they are risen and golden. Transfer to wire racks to cool.

For the lemon glaze, place icing sugar and lemon juice in a small bowl and stir until smooth and glossy. Drizzle the glaze over the pastries, or spread it over them with a spatula. Stand until the glaze sets. Cut each roll into three or four pieces to serve.