Ingredients for Poppy Seed Or Nut Roll
- 4 cups all-purpose flour
- Dry Yeast
- 1/4 cup melted butter + 1/4 cup melted butter
- 2 large eggs
- 1/2 cup granulated sugar + 1/4 cup brown sugar + 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 cups milk (divided)
- 1 cup poppy seeds (or 1 cup ground nuts)
- Melted butter or margarine, for brushing
- Fresh Lemon Rind
- 1/2 cup raisins (optional)
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How to Make Poppy Seed Or Nut Roll
- **Prepare the Filling:** In a medium bowl, combine 1 cup poppy seeds (or 1 cup ground nuts), 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon vanilla extract, and 1/4 cup melted butter. Mix thoroughly until well combined.
- **Activate Yeast:** In a large bowl, dissolve 2 ¼ teaspoons active dry yeast in ½ cup warm milk (105-115°F). Let stand for 5-10 minutes until foamy.
- **Combine Wet and Dry Ingredients:** In a separate bowl, whisk together 4 cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon salt, and 2 large eggs.
- **Add to Yeast Mixture:** Gradually add the dry ingredients to the yeast mixture, alternating with the remaining 1 ½ cups milk and ¼ cup melted butter. Mix until a shaggy dough forms.
- **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add a little more flour if needed to prevent sticking.
- **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- **Punch Down & Shape:** Gently punch down the dough. Divide it in half. On a lightly floured surface, roll each half into a 12x18 inch rectangle.
- **Spread & Roll:** Spread the cooled filling evenly over each rectangle. Sprinkle with ½ cup raisins (optional). Tightly roll up each rectangle like a jelly roll.
- **Second Rise:** Place the rolls seam-down in two greased 9x5 inch loaf pans. Cover and let rise for another 30-45 minutes, or until almost doubled.
- **Bake:** Preheat oven to 350°F (175°C). Brush the tops of the rolls with melted butter or margarine. Bake for 45-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- **Cool & Serve:** Let the rolls cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Slice and serve warm.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
69g
Fat
27g
Carbs
17g
