Poppy seed rolls
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Milk |
| ⅓ | cup | Butter or margarine |
| ½ | cup | Sugar |
| ¾ | teaspoon | Salt |
| 3 | eaches | Eggs -- divided |
| ½ | teaspoon | Vanilla extract |
| ½ | cup | Warm water |
| 1 | pack | Active dry yeast -- 1/4 oz |
| Each | ||
| 6 | cups | All-purpose flour -- |
| Divided | ||
| 1 | can | Poppy seeds -- 12 oz |
| Filling | ||
| 1⅓ | cup | Walnuts -- chopped divided |
| 1 | teaspoon | Water |
Directions
In a saucepan, heat milk, butter, sugar and salt. Cool to lukewarm.
Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm water. In a large mixing bowl, combine milk mixture, yeast mixture add enough flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 min. Place dough in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hr. Punch dough down and let rest 5 min. Roll dough in a 12 in x 18 in. rectangle. Spread with poppy seed filling and 1 cup nuts. Starting with the long side, roll up dough and pinch the edges to seal. Place on a large greased baking sheet, seam side down. Curve slightly to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 min. Beat remaining egg with 1 teaspoon water; brush over top. Bake at 350 deg.
for about 30 m9in. Cool on wire rack. Glaze with confectioners sugar icing and top with remaining nuts. Yield: 1 loaf.
Recipe By : Country Woman