Nut and Poppy Seed Rolls (May, 1972)

Total Time
29hrs
Prep 24 hrs
Cook 5 hrs

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 Nutrition

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.