Poppy-Seed-Swirl Bread

Prepare hot-roll mix as label directs through kneading step. Let dough rest 15 minutes for easier handling. Meanwhile, grease 9-inch tube pan.

On lightly floured surface, with floured rolling pin, roll dough into an 18- by 12-inch rectangle. Spread poppy-seed filling evenly over dough, leaving a 1-inch border on long sides. Sprinkle walnuts evenly over filling. From 1 long side, tightly roll dough jelly-roll fashion; pinch seam to seal. Place roll, seam-side down, in tube pan; press ends together to seal. Cover and let rise in warm place (80 to 85 degrees F) until doubled, about 30 minutes.

Preheat oven to 400 degrees F. Bake bread 25 to 30 minutes until loaf is golden brown and sounds hollow when lightly tapped. If necessary, cover bread with foil during last 10 minutes of baking to prevent overbrowning. Cool bread in pan on wire rack 10 minutes; remove from pan and cool completely on rack.