Poppy Seed & Nut Rolls

Photo by Lorraine W.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from keyingredient.com

Ingredients

  • 5

    cups all-purpose flour (5 to 5 1/2 cups) --

  • 1/2

    cup sugar

  • 2

    packages Fleischmann's® Active Dry or Rapid Rise Yeast --

  • 2

    tablespoons grated lemon peel --

  • 1

    teaspoon salt

  • 1

    cup milk

  • 1

    cup butter or margarine (2 sticks) --

  • 1/2

    cup water

  • POPPY SEED FILLING

  • 3/4

    cup poppy seeds

  • 1/4

    cup milk

  • 1

    cup sugar

  • 1

    tablespoon grated lemon peel --

  • Honey Nut Filling (recipe follows) --

  • 1

    egg -- lightly beaten

  • Confectioners' Sugar Icing -- optional

  • Additional ground nuts or poppy seeds -- optional

  • HONEY NUT FILLING

  • 2 1/2

    cups ground walnuts

  • 1/2

    cup honey

  • 1

    teaspoon vanilla

  • 1

    teaspoon cinnamon

  • CONFECTIONERS' SUGAR ICING

  • 2

    cups confectioners' sugar --

  • 1

    teaspoon vanilla extract

  • 2

    teaspoons milk (2 to 3 teaspoons) --

Directions

In large bowl, mix 2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, butter and water until hot to touch (125º to 130ºF). Butter does not need to melt. Pour milk mixture into a large bowl. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 75 minutes.* Prepare Poppy Seed Filling: Combine 3/4 cup poppy seeds, 1/4 cup milk, 1 cup sugar, and 1 tablespoon grated lemon peel in saucepan. Cook over medium heat, stirring constantly, until mixture boils (about 5 minutes); cool. Filling will thicken on standing. Increase baking time to 45 minutes; if necessary, cover with foil to prevent excess browning. Punch dough down; divide in half. Roll each half to 10 × 15-inch rectangle. Top each with 1/2 poppy or nut filling, spreading to within 1/2-inch of edges. Roll up from long end as for jelly roll. Pinch seam and ends to seal. Place loaves on greased baking sheets. If desired, curve ends to make horseshoe. Cover; let rise in warm, draft-free place until risen slightly, 30 to 45 minutes. Brush loaves with beaten egg. Bake at 350º for 35 minutes or until done. Remove from baking sheets. Cool on wire racks. If desired, frost with confectioners' sugar frosting and garnish with additional ground nuts or poppy seeds. ____________________ Honey Nut Filling: In small bowl, combine 2 1/2 cups ground walnuts, 1/2 cup honey, 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon. Blend well. Confectioners' Sugar Icing: In small bowl, combine 2 cups confectioners' sugar, 1 teaspoon vanilla extract and 2 to 3 tablespoons milk. Beat until smooth.

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