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Christmas Poppy Seed & Nut Rolls breads, cheese/eggs, fruits 4 cups flour plus flour for dusting 2 cups butter 1/2 cup milk heated to lukewarm 105 to 115 degre 1 tablespoon sugar 1 package active dry yeast 3 egg yolks 1 whole egg 3 tablespoons sour cream Walnut-Apricot Filling; see recipe Poppy-Seed Filling; see recipe In a large mixing bowl, place flour. Cut in butter with a pastry blender or fork until crumbly. Make a well in the center of flour mixture and pour in milk. Sprinkle sugar and yeast over milk, stir, and let stand until foamy (about 5 minutes). With 2 spoons mix together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (5 to 10 minutes). Add egg yolks and 2 tablespoons sour cream and beat to form a light dough. If dough is too stiff, add the remaining 2 tablespoons sour cream. Turn dough out onto a floured board and knead until smooth and elastic (5 to 10 minutes). Cover with a tea towel and let stand in a warm place 30 minutes. Prepare fillings and set aside. Preheat oven to 350 degrees. Divide dough into 4 equal portions. With a floured rolling pin, roll out 1 portion into a rectangle the thickness of a matchstick. Spread half of the Walnut-Apricot Filling on surface of dough. Starting with a long side, roll up jelly-roll fashion, tucking in ends. Repeat with remaining dough, using remaining Walnut-Apricot Filling on 1 rectangle and dividing Poppy-Seed Filling between other 2 rectangles. Place rolls on 1 or more baking sheets. Crack the whole egg into a small bowl and beat well; brush on tops of rolls, then prick rolls in a few places with fork tines or a needle. Let stand 20 minutes, then brush with egg again. Bake until golden (30 to 45 minutes). Let cool on wire racks. Serving Ideas : To serve, cut into slices about 1" thick. NOTES : Yield: 4 rolls. Contributor: © 1995 Cole Group, Inc. Yield: 32 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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