2 HOUR - NUT ROLL
Nut and poppy seed rolls
6 cups all purpose flour
½ pound butter (two 4 oz Sticks)
1 stick butter (4 oz) for brushing
2 packet of Quick Rise Yeast (7 gram-1/4 oz each packet)
1 cup sour cream or 1 cup canned milk
2-½ tablespoons sugar
1 teaspoon sugar for yeast mixture
½ teaspoon salt
½ cup warm milk
Honey for dabbing
Optional: Confectionery Powder sugar for sprinkling
Using a one-cup sized liquid measuring cup, measure ½ cup warm milk (100-F to 115-F). Add 1 teaspoon granulated sugar, stir to dissolve then sprinkle 2 packet dry yeast slowly over the surface, stir the mixture; TIME IT: In 3 to 4 minutes, the yeast will have absorbed enough liquid to activate and will start rising to the surface. At the end of 10 minutes, active yeast will multiply and create a rounded crown of foam to the 1 cup mark. Use the yeast now.
With a Hand-Held Mixer, combine the melted butter with the yeast mixture, salt, 2-½ tablespoon sugar and sour cream or canned milk on low speed for 1 minute then beat 2 minutes more on medium speed then add eggs and beat 1 minute.
By hand, stir in the flour to make a firm dough. Knead on a floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary.
Divide dough into four parts (for making 4 rolls) and roll out each part thin (about 3/16 inch thick) on a plastic, floured tablecloth. Brush it with 2 tablespoons melted butter. Brush dab some honey in several spots. Sprinkle all over with some sugar, nut and raisins.
Fold both sides of dough over a little to keep filling from falling out the sides then start at one end of dough closes to you and roll into a loaf (like a jelly roll), pinch dough together on both sides to seal the ends. Place rolls on a greased sheet pan, allow to rise for 1 hour or until near double in original size. Bake 35-40 minutes at 350-F.
TO MAKE FOUR NUT ROLL YOU WILL NEED A TOTAL OF:
3 lbs walnuts, fine ground
3 cups sugar
2-3 cups golden light or cooking raisins (do not use raisin currents as they are on the less sweet side)
POPPY SEED FILLING FOR MAKING FOUR ROLLS.
1-1/3 lb ground poppy seed
3-1/3 cups sugar
2 cups seedless golden raisins
1-1/2 teaspoons vanilla
Milk, to thin into a paste
Combine ingredients, add enough milk to make a filling of a thin consistency that will spread all over the rolled out dough using a butter brush. Next: start at one end of the dough and roll into a loaf like a jelly roll. Place on cookie sheet, lightly brush top of each roll with milk and bake for 45 minutes to 1 hour or until nicely light brown at 350-F. Bake only 2-3 rolls at a time.