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Nut and Poppy Seed Rolls Recipe

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This recipe for Nut and Poppy Seed Rolls, by , is from Andrea's Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Andrea Benko



1 1/2 lbs. Sifted Flour ( approx. 6 cups)
2 pkgs. Rapid rise yeast
1/2 C Sugar
1 1/4 C Milk
1 1/2 Sticks Margarine or Butter
1 T Crisco
2 Egg Yolks
1/2 c Sour Cream
pinch of Salt

Nut Filling:

4 c Ground Walnuts
1 c Sugar
2 t Cinnamon
1/2 c Milk
1/2 Stick Butter
1t grated lemon rind

Poppy Seed filling:

4c Ground Poppy Seeds
1c Sugar
2t Butter
1c Boiling Milk
1t grated lemon rind

Make the nut filling:

Mix all the ingredients in pot. Cook until boiling. Let cool before using. Nut filling might be too stiff, add a little milk.

Dough: In a pot on the stove mix milk and margarine until margarine is melted and leukwarm. In another bowl add all the other dry ingredients together including yeast. Mix milk mixture with dry ingredients. Mix egg yolks and sour cream and then add them to the mixture. Mix in mixer until a dough ball forms. Put in bowl, cover and refrigerate overnight.

Roll out dough, not too thin, spread filling, not too thick. Roll up sealing ends. Place on baking sheet and let rise in warm place for about an hour. Use some egg wash over the top and prick holes with a fork. Bake at 350 degrees F for about 25 mins.

Personal Notes:
Personal Notes:
From Helen Sandor's recipe




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