taken from aharmonyofflavors.com
Make 6 rolls
- NUT FILLING:
- 1 cup milk
- 2 packets yeast
- 1 cup unsalted butter
- 7 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 3 eggs, beaten
- 1/2 pint sour cream (1 cup)
- FILLINGS: (1-2 Cups Per Roll)
- 6 cups walnuts, ground (about 1 1/2 lbs)
- 1/3 cup melted butter
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- milk, just enough to dampen
- POPPYSEED FILLING:
- 1 pound poppyseed, ground fine
- 1/4 cup unsalted butter, melted
- 1 cup sugar
- 1 teaspoon vanilla (up to 2 tsp)
- milk, enough to moisten
Scald milk; cool to lukewarm. Sprinkle in the packets of yeast and let stand until bubbly. Cut the butter into the flour, as for pie dough. Add the sugar, salt, eggs, sour cream and the yeast mixture. Knead till smooth and elastic. Wrap in plastic wrap and put into a plastic bag and REFRIGERATE OVERNIGHT.
Next day, cut the dough into 6 equal parts. Roll out about 1/8-inch thick on a floured board (about 12 x 12 inch square). Brush dough with melted butter. Spread with filling of choice. Roll up, place on greased baking sheet, seam side down. Cover and let rise for 1 hour. Brush with milk. Bake at 350 degrees for 30 to 35 minutes.
For Nut Filling, combine all ingredients and use just enough milk to moisten the filling to dampness. Makes enough for 3 rolls.
For Poppy Seed Filling do the same. If using raisins in the poppyseed filling, rinse them in hot water, drain, and sprinkle over the filling once spread on the dough. Makes enough for 3 rolls.