Poppy Seed Or Nut Roll Recipes

OLD WORLD POPPY SEED ROLL

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

POPPY SEED ROLL

Steps:

• 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 bowl, combine milk mixture, yeast mixture and enough flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and let rest for 5 minutes. Roll dough into 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 minutes. , Beat remaining egg with 1 teaspoon water; brush over top. Bake at 350° for about 30 minutes. Cool on wire rack. Glaze with confectioners' sugar icing and top with remaining nuts.

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.

JOANNA'S NUT ROLL

Steps:

• Heat 2 cups of milk in a saucepan over low heat until the milk just comes to a simmer; remove from heat, and let cool. Mash the cake yeast with the warm water in a bowl, and set aside.
• In a bowl, whisk together the flour with 1 teaspoon of cinnamon and 1 teaspoon of nutmeg. In a separate large bowl, mash the butter with 1 cup of sugar and the salt until the mixture is smooth and creamy. Beat in 2 eggs and 1 teaspoon of vanilla extract. After milk is cooled to a warm temperature, stir the yeast mixture into the scalded milk, and stir the milk mixture to the creamed butter mixture. Beat in 3 cups of flour until completely incorporated, and beat in remaining flour, 1/2 cup at a time, until the mixture forms a smooth dough that's almost sticky. Dough will be very soft.
• Turn the dough out onto a well-floured work surface, and knead until smooth and elastic, about 8 minutes. Place the dough into an oiled bowl, and turn the dough over to coat all sides with oil. Cover with a floured kitchen towel, and let rise in a warm place until doubled, 2 to 3 hours.
• Punch down the dough, cut into 6 equal pieces, and roll each piece into a ball. Cover with floured kitchen towel, and set the balls into a warm place to rise until doubled, 40 minutes to 1 hour.
• While dough is rising the second time, make the nut filling: tear toasted bread into a few pieces, and grind toast with walnuts and pecans in a food grinder, or process in the work bowl of a food processor until finely chopped. Place the nuts into a bowl; mix in 1 teaspoon of vanilla extract, 1 cup of honey, 1/2 cup of sugar, 1 teaspoon of cinnamon, and 1 teaspoon of nutmeg until thoroughly combined. Mix in milk, a little at a time, to make a workable mixture.
• Beat egg whites to stiff peaks in a bowl with an electric mixer, and gently fold the egg whites into the nut mixture until completely combined.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Roll out each piece of dough on a floured surface into a 12-inch square; brush with melted butter. Spread 1/6 of the nut mixture onto each square of dough, and roll each into a log; pinch ends and seam tightly together, and tuck the ends underneath the roll. Place filled rolls on the prepared baking sheet, seam sides down.
• Beat egg yolks and 1/2 cup of milk together in a small bowl, and brush the rolls with the egg yolk mixture. If desired, allow to rise 30 more minutes (for more puffy rolls). Poke holes in the rolls every 4 inches.
• Bake in the preheated oven until golden brown, 50 to 65 minutes. A toothpick inserted into the center of a roll will come out clean. Brush rolls with melted butter after removing from oven; allow to cool on racks.

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.

NUT ROLL AND POPPY SEED ROLL

Steps:

• Put flour in bowl and crumble yeast into flour. Cut in butter as for pie crust. Mix yolks and sour cream, vanilla (yeast in water if dry is used), and salt. Mix well with flour mixture well. Divide into 4 (6 for smaller rolls) parts and refrigerate in plastic wrap overnight.
• Roll out one piece of dough into rectangle on powdered sugar. Spread 1/2 of one type of filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Brush with beaten egg and bake on greased sheets in a preheated 350-degree F oven for 45 minutes.
• Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling.
• Mix all ingredients together.

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.