Recipe - Christmas Poppy Seed And Nut Rolls

4 cup Flour; plus flour for
dusting
2 cup Butter
One half cup Milk; heated to lukewarm 105
to 115 degrees)
1 tablespoon Sugar
1 pack Active dry yeast
3 Egg yolks
1 Whole egg
3 tablespoon Sour cream
WalnutApricot Filling; see
recipe
PoppySeed Filling; see
recipe

In a large mixing bowl, place flour. Cut in butter with a pastry blender or
fork until crumbly. Make a well in the center of flour mixture and pour in
milk. Sprinkle sugar and yeast over milk, stir, and let stand until foamy
(about 5 minutes).

With 2 spoons mix together liquid and dry ingredients. Cover with a tea
towel and let stand in a warm place until mixture bubbles and rises
slightly (5 to 10 minutes). Add egg yolks and 2 tablespoons sour cream and
beat to form a light dough. If dough is too stiff, add the remaining 2
tablespoons sour cream.

Turn dough out onto a floured board and knead until smooth and elastic (5
to 10 minutes). Cover with a tea towel and let stand in a warm place 30
minutes. Prepare fillings and set aside. Preheat oven to 350 degrees.

Divide dough into 4 equal portions. With a floured rolling pin, roll out 1
portion into a rectangle the thickness of a matchstick. Spread half of the
WalnutApricot Filling on surface of dough. Starting with a long side, roll
up jellyroll fashion, tucking in ends. Repeat with remaining dough, using
remaining WalnutApricot Filling on 1 rectangle and dividing PoppySeed
Filling between other 2 rectangles. Place rolls on 1 or more baking sheets.
Crack the whole egg into a small bowl and beat well; brush on tops of
rolls, then prick rolls in a few places with fork tines or a needle. Let
stand 20 minutes, then brush with egg again. Bake until golden (30 to 45
minutes). Let cool on wire racks.

Serving Ideas : To serve, cut into slices about 1" thick.

NOTES : Yield: 4 rolls.

Recipe by: © 1995 Cole Group, Inc.

Posted to TNT Recipes Digest by Deborah and Ron r_horton@wtp.net on Apr
01, 1998