Almond Nut Roll & Poppy Seed Roll
3/4 cup milk
1/2 cup sugar
1 1/4 tsp. salt
1/2 cup butter
1/3 cup warm water (105F-115F)
2 packages active dry yeast
3 egg, room temp.
5 1/2 – 6 1/2 cups flour
Scald milk; stir in sugar, salt & butter. Cool to lukewarm.
In bowl of electric mixer, dissolve yeast in warm water. Add milk mixture, eggs and 5 cups of flour. Using a dough hook, mix 2-3 minutes on low speed (2 of Kitchen Aid mixer). Add remaining flour 1/2 cup at a time until dough holds together.
Knead in mixer or by hand until dough is smooth and elastic, about 7-10 minutes.
Place in a greased bowl, cover with plastic wrap all allow to rise in a warm place until doubled in bulk.
Punch down and divide into 4 pieces.
Roll each piece of dough out into a rectangle about 12″ x 14″. Spread desired filling over the dough, covering with a nice thick layer of filling.
Roll up the loaf starting on the long side. Pinch the edge to seal and press down edges. Place on a parchment lined baking sheet (2 rolls will fit on one baking sheet), cover with a clean towel and allow to rise until double.
Bake at 350F for about 20 minutes, until done. Brush with egg wash 5 minutes before done.
I used Solo brand Cake and Pastry fillings. I made 2 rolls using 1 can of poppy seed filling and 2 rolls using 1 can of almond filling.
Mom’s walnut filling:
½ cup sugar
½ lb. walnuts chopped fine
1 tsp. cinnamon
milk to make spreadable
Mrs. Chabra’s walnut filling
I found this recipe mixed in some old papers from Mom.
To Mom’s walnut filling add:
1 Tbsp. butter, melted
1 egg beaten
This made a more creamy filling.