Nut and Poppy Seed Rolls (May, 1972)

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.

• Ready In: 29 hrs
• Serves: 60
• Yields: 5 loaves

Ingredients

• 4  cups flour
• 2  tablespoons sugar
• 1  pinch salt
• 1⁄2 lb margarine
• 1  cake yeast, small size
• 4  egg yolks
• 1⁄2 pint sour cream
• 1⁄2 teaspoon sugar
•  warm milk, just a little
• 1  lb  nuts, ground
• 1 1⁄2 cups sugar
• 5  ounces milk
• 1  lb poppy seed
• 1 1⁄2 cups sugar
• 5  ounces milk

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.