Nut Roll And Poppy Seed Roll Food

NUT AND POPPY SEED ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sour cream, sugar, butter, eggs, salt and 3 cups flour. Beat until smooth. Beat in remaining flour until mixture forms a soft dough. Transfer to a greased bowl, turning once the grease the top; cover and refrigerate overnight., Divide dough in half. Roll each portion into a 14x12-in. rectangle. For nut filling, in a small bowl, combine pecans, sugar, dates, milk and salt. In another bowl, beat egg white until stiff peaks form; fold into pecan mixture. Spread over 1 portion. Spread poppy seed filling over remaining dough; sprinkle with raisins and walnuts. Roll up each jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on parchment-lined baking sheets. Let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar and enough water to achieve desired consistency; drizzle over breads.

NUT AND POPPY SEED ROLL ( HEDEG KELET)

Steps:

• Dissolve yeast in lukewarm milk; add 1 teaspoon sugar and 1 tablespoon flour; set aside.
• Melt butter; add 1/2 and 1/2 cream and beaten egg yolks; add this mixture to the yeast mixture.
• To the combined mixture add salt, 1 tablespoon sugar and flour; mix together, and divide into 4 parts.
• Put in refrigerator overnight.( the dough is very soft so must be chilled to work with ).
• Roll each part 1/2 inch thick.
• Spread with filling. ( i use solo brand canned filling here , but i put recipe of how they made the filling so its not lost ).
• Sprinkle with butter; roll into loaves as for a jelly roll;( spray sheet with pam cause these suckers stick) let stand 2 hours.
• Brush with egg white slightly beaten.
• Bake at 375 degrees Fahrenheit for 35 minutes.

POPPY SEED OR NUT ROLL

Steps:

• Combine all filling ingredients (except raisins) and beat well.
• Set aside.
• Dissolve yeast in 1/2 cup of the warm milk.
• Combine the flour, sugar, salt and eggs.
• Add remainder of the milk, butter and yeast mixture.
• Beat until elastic.
• Sprinkle top with a little flour and cover with a cloth.
• Let stand in a warm place until double in size.
• Punch down.
• Divide the dough into 2 pieces.
• Put on floured board and roll out into a rectangle.
• Spread with cooled filling and sprinkle with raisins.
• Roll like a jelly roll.
• Place in greased pan and let stand to rise again.
• Brush top with margarine or butter bake for 45-60 minutes in 350 degree oven.

NUSSBEUGEL (NUT AND POPPY SEED ROLL)

Steps:

• DOUGH:.
• Dissolve yeast in lukewarm water in large bowl; reserve.
• Cut butter into flour, salt, sugar until coarse.
• Make a "well"; add unbeaten yolks.
• Add yeast mixture; stir well for 5 minutes.
• Divide dough into 4 portions; set aside to rise while fillings are being prepared.
• POPPYSEED FILLING:.
• Heat milk. Add poppy seeds, stirring until milk is absorbed.
• Remove from heat. Add sugar.
• NUT FILLING:.
• Heat milk. Add nuts, sugar, stirring until milk is absorbed.
• ASSEMBLY:.
• Oven at 425ºF.
• When dough is ready and filling is made, roll 1 section of dough into rectangle 1/4 inch thick.
• Spread filling on dough.
• Roll as for jelly roll.
• Make 4 rolls; 2 of poppy seed, 2 of nut mixture.
• Place rolls on lightly greased baking sheet.
• Brush with egg. Wait 20 minutes.
• Bake 30 minutes.

NUT AND POPPY SEED ROLLS (MAY, 1972)

Steps:

• DOUGH.
• In a large bowl, sift flour, sugar and salt; mix with margarine (like pie crust).
• Beat egg yolks and add sour cream; add to flour mixture.
• Combine yeast with a little warm milk and 1/2 teaspoons sugar. After yeast has dissolved, add to flour mixture.
• Knead to a soft dough; divide into 5 balls; wrap individually and place in refrigerator overnight.
• FOLLOWING DAY:.
• Mix ground nuts, sugar and enough milk (canned or regular) to make a paste.
• Mix poppy seed, sugar and enough milk to make a paste.
• Take dough balls out of refrigerator and roll each into a rectangle.
• Spread with either nut or poppy seed filling.
• Roll up and place on greased pan, cover and let rise a about 20 minutes.
• Bake at 350 degrees for about 30-40 minutes.

POPPY SEED ROLL

Steps:

• Put the bread portion in a breadmachine, in order of liquids first, then dry. Putting the yeast in last in a little indent in top of the flour. Set on dough cycle.
• Filling:.
• 1/2 cup poppy seeds, put in grinder, just enough to pop the seeds. Take out and put in a large measuring cup with the 1/4 cup warm milk to soak overnight. Then without straining, mix the rest of the ingredients in with the poppy seed mixture. Mix well.
• When dough is finished, roll out to rectangle with the short side nearest you.
• Spread the poppy seed mixture on top of the dough, try to get the poppy mixture as close to the edges as possible.Roll up as a jelly roll. Place in well-greased deep pans.
• Give a egg wash, and sprinkle surface with poppy seeds and allow to rise. Bake at 350F, for 40 minutes or until a dark golden brown.
• Tip: You have to have the raspberry jam, either seeded or unseeded. It is the secret to the store-bought taste.