This section contains recipes for our yeast sweet rolls and
pastries.
Poppy Seed Nut Rolls
1 C. evaporated milk
2 packages yeast
4 C. all-purpose flour
1 t. salt
1 t. vanilla
1/2 lb. butter
4 eggs
Filling
1 can (12 oz.) poppy seed filling
1 1/2 C. yellow raisins
1 C. chopped walnuts
1/2 C. orange marmalade
1 t. vanilla
1 egg yolk
1 T. milk
Preheat oven to 350°F.
In a small bowl dissolve the yeast in the evaporated milk.
In a mixing bowl, sift the flour and salt. Add the vanilla and yeast mixture.
Cut in butter with a pastry blender or two knives. Add eggs one at a time,
beating well after each addition. Wrap dough in plastic wrap and refrigerate
over night.
The next day make the filling. In a medium bowl combine the poppy seed filling,
raisins, walnuts, marmalade and vanilla.
On a cutting board roll out dough into a 11 x 17-inch rectangle 1/4 inch thick.
Spread filling almost to edges and roll up dough like a jelly roll.
In a small bowl beat egg yolk with milk and brush the top of the dough with
mixture. Place on cookie sheet and bake for 30-35 minutes or until lightly
browned. Slice when cool.
