Nut and Poppyseed Rolls

posted by Pat T 09-30-98 7:46 AM

Nut Roll and Poppy Seed Roll

6 to 8 cups all-purpose flour
1/4 cup sugar
2 Tbsp. salt
1 lb. lard or 1/2 lb. lard and 1/2 lb. butter
1 cake yeast
1 tsp. sugar
3 cups milk; divided
2 eggs, slightly beaten

Nut Filling:
1 lb. walnuts, ground
1/4 cup milk
2 Tbsp. butter, melted
1 cup sugar

Poppy Seed Filling:
1 lb. poppy seed, ground
1 cup sugar
3 Tbsp. shortening
juice of 1/4 lemon or 1 Tbsp. lemon extract
1 cup milk


Sift flour, sugar and salt. Work in shortening as for pie dough. Dissolve yeast in about 1/2 cup lukewarm milk with 1 teaspoon sugar added. Let stand while working shortening and flour. Scald remainder of milk. Cool to lukewarm.

Make a well in the flour-shortening mixture. Add yeast, beaten eggs and enough milk to make a medium soft dough. Knead on bread board until dough does not stick to the hands or bread board. It will be very sticky at first, but do not add flour. Instead, scrape board with knife, adding this flour to dough and continue to knead. Put in a large bowl and set in a warm place until doubled in bulk.

Preheat oven to 400 F.

Place on bread board; divide into 4 or 6 equal parts. Shape into balls and allow dough to rise again for a few minutes.

Combine walnuts with sugar. Roll dough about 1/2-inch thick and spread with part of nut mixture. Scatter raisins over mixture. Moisten edges with cold water, using pastry brush or fingertips. Roll as for jelly roll; place on cookie sheet and set aside to allow dough to rise again.

Two or three rolls may be baked on one sheet. Brush top with beaten egg to which a little milk has been added. Bake 45 minutes at 400 degrees.

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