Nut and Poppy Seed Rolls (May, 1972) |
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Prep Time: 1440 Minutes Cook Time: 300 Minutes |
Ready In: 1740 Minutes Servings: 6 |
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For years during the 40 days preceding Easter mom would bake these with love, freeze, and present them as gifts to family/friends at Easter. Ingredients:
4 cups flour |
2 tablespoons sugar |
1 pinch salt |
1/2 lb margarine |
1 cake yeast, small size |
4 egg yolks |
1/2 pint sour cream |
1/2 teaspoon sugar |
warm milk, just a little |
1 lb nuts, ground |
1 1/2 cups sugar |
5 ounces milk |
1 lb poppy seed |
1 1/2 cups sugar |
5 ounces milk |
Directions:
1. DOUGH.
2. In a large bowl, sift flour, sugar and salt; mix with margarine (like pie crust).
3. Beat egg yolks and add sour cream; add to flour mixture.
4. Combine yeast with a little warm milk and 1/2 teaspoons sugar. After yeast has dissolved, add to flour mixture.
5. Knead to a soft dough; divide into 5 balls; wrap individually and place in refrigerator overnight.
6. FOLLOWING DAY:.
7. Mix ground nuts, sugar and enough milk (canned or regular) to make a paste.
8. Mix poppy seed, sugar and enough milk to make a paste.
9. Take dough balls out of refrigerator and roll each into a rectangle.
10. Spread with either nut or poppy seed filling.
11. Roll up and place on greased pan, cover and let rise a about 20 minutes.
12. Bake at 350 degrees for about 30-40 minutes.
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