Directions: |
Directions:Dissolve the yeast in water with a pinch of the sugar. Let sit until mixture is bubbly. Scald the milk and pour into a large mixing bowl. Stir in the vinegar, butter and the remainder of the sugar. Let cool to lukewarm. Beat the egg yolks into the yeast mixture. Add the vanilla, 1 cup of flour and salt; stir to combine. Blend in 5 more cups flour, a cup at a time, mixing well after each addition. When the dough holds together (it will be quite soft) and begin to pull away from the sides of the bowl, turn onto a floured surface (last cup of flour). Knead with floured hands 3-4 minutes. Add only enough flour to keep it from sticking. You may need to use the whole extra cup. Divide the dough into 5 parts. Cover with a damp towel and let rest for 15 minutes. Roll out the dough, 1 part at a time, into a rectangular shape about 1/2-inch thick. Spread the surface with filling, leaving 1 inch clear on 2 short sides
and 1 long side. Starting at the short side where the filling comes to the edge, roll up the dough. Pinch the seam
and ends together. Place seam side down on greased baking sheets, allowing room for the dough to expand. Cover loosely with greased plastic wrap. Refrigerate 4 to 5 hours or overnight. Thirty minutes before baking, remove rolls from the refrigerator. Preheat oven to 375 degrees. Just before baking, brush gently with an egg beaten with a couple teaspoons of water. Poke the tops of the loaves a few times with a fork. (this allows steam to escape and keeps the loaves from splitting). Bake 30-35 minutes or until golden. Cool on a wire rack. Makes
5 loaves.
Poppy Seed Filling
1 C. poppy seed
1/2 C. raisins
3/4 C. sugar
1/2 C. milk
2 tsp. grated lemon rind
Combine poppy seeds, raisins, sugar, milk, and lemon rind in a small saucepan. Bring to a boil slowly, stirring
constantly; lower heat; simmer 5 minutes. Cool to lukewarm.
Poppy Seed Filling with Nuts and Fruit
2 recipes Poppy Seed Filling, made without raisins
1 tsp. cinnamon
2/3 C. chopped walnuts
2/3 C. candied lemon peel
Combine poppy seed filling, cinnamon and walnuts in saucepan over medium heat. Stir constantly to prevent
sticking. Heat until mixture thickens. Remove from heat, add candied peel and set aside to cool. Makes enough for 4 loaves.
Butter Walnut Filling
4 egg whites
1 3/4 C. sugar
2 Tbsp. butter, melted
5 C. (1 1/4 lb.) walnuts or pecans, ground
1 tsp. vanilla
1 to 2 Tbsp. milk
Beat the egg whites until thick. Slowly add the rest of the filling ingredients except the milk. Stir in the milk. Chill in the refrigerator as the dough is being made. Makes enough for 4 loaves.
Cottage Cheese Filling
2 C. cottage cheese
1/2 C. sugar
2 Tbsp. flour
2 egg yolks
2 Tbsp. softened butter
1 tsp. any flavor extract (vanilla, rum, almond, lemon or
orange)
Cream together the cottage cheese, sugar and flour. When smooth, add the egg yolks, butter and flavor extract. Beat until smooth. Makes enough for 2 loaves.
Cream Cheese Filling
8 ozs. softened cream cheese
1/2 C. sugar
1/2 C. flour
1 beaten egg
1 Tbsp. vanilla or other flavoring
Mix cheese, sugar, flour, egg and flavor extract together until very smooth. Chill. Makes enough for 2 loaves. |
This recipe for Czechoslovakian Walnut Rolls is from