Nut and Poppy Seed Rolls

By Grandmax4

Ingredients

• NUT FILLING:
• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1 cup warm 2% milk (110° to 115°)
• 1 cup Daisy Brand Sour Cream
• 1/2 cup sugar
• 1/2 cup butter, melted
• 2 eggs
• 1 teaspoon salt
• 6 cups all-purpose flour
• 1 cup ground pecans
• 1/2 cup sugar
• 1/2 cup chopped dates
• 1/2 cup 2% milk
• 1 teaspoon salt
• 1 egg white
• POPPY SEED FILLING:
• 1 can (12-1/2 ounces) poppy seed cake and pastry filling
• 1/4 cup chopped raisins
• 1/4 cup chopped walnuts
• ICING:
• 2 cups confectioners' sugar
• 2 to 3 tablespoons water

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, dissolve yeast in warm water. Add the 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 14-in. x 12-in.
rectangle. For nut filling, in a small bowl, combine the pecans,
sugar, dates, milk and salt. In another bowl, beat egg white until
stiff peaks form; fold into pecan mixture. Spread over one 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 paper-lined baking sheets. Let rise in a warm place until doubled, about 30 minutes.

Bake at 350° for 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. Yield: 2 loaves (14 slices

Nut Filling: 1 slice equals 290 calories, 9 g fat (4 g saturated fat), 31 mg cholesterol, 298 mg sodium, 47 g carbohydrate, 2 g fiber, 6 g protein. Poppy Seed Filling: 1 slice equals 307 calories, 9 g fat (4 g saturated fat), 30 mg cholesterol, 139 mg sodium, 50 g carbohydrate, 1 g fiber, 6 g protein.

each).