Breads Yeast: Nut Rolls 01 by Recipe Cottage

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	Nut Rolls 01

		Poppy Seed Roll (or Nut Roll) [A Czechoslovakian Strudel Recipe] 3 cups all purpose flour 1 cake compressed yeast 1/2 cup sugar 1 teaspoon salt 3/4 cup whole milk, scalded 1/2 cup butter or margarine 1/4 cup warm water 2 eggs, beaten 2 1/2 cups flour Place flour in a large bowl. Crumble yeast and add to flour. Add sugar and salt. Scald milk and cool. While milk is cooling, add butter or margarine to milk to soften. When milk is lukewarm, add warm water to it, and add to dry ingredients. Mix all well. Add eggs to milk and flour mixture. Add 2 1/2 cups more flour, first with spoon, then with hand. When dough begins to leave sides of bowl, turn it onto a lightly floured board and knead. Allow dough to rise for 1 1/2 hours in a lightly greased bowl, turning once to bring greased side up. Leave it in a warm spot and cover with a damp cloth. Punch dough down after 1 1/2 hours, pull edges into center and turn over in the bowl. Allow dough to rise for 30 minutes more. Divide dough into four equal parts. Work on each part separately, keeping dough covered. Roll dough into thin rectangular shape (No flour should be required to roll out, since dough should handle easily). Roll into 9 x 12 inch rectangle. Spread with soft butter. Spread one cup of filling on top and roll rectangle. Spread with soft butter. Spread one cup of filling on top and roll as for jelly roll. Bake for about 30 minutes at 350 on lightly greased foil placed on a cookie sheet. The four rolls should fit on the cookie sheet. Filling To make the nut filling, use 1 pound ground walnuts mixed with 1 cup sugar. For altenate filling use 1 pound poppy seeds & sweeten to taste with honey. With Solo brand poppy seeds, just add a little hot water so its spreadable. Variations: Substitute honey for sugar; add cinamon and raisins to fillings. Poppyseed and Honey Filling (Cooked) 2 cups poppyseed 1 cup water or milk 1/2 cup honey 1/4 cup sugar 1/8 teaspoon salt 2 eggs (optional) Combine poppyseed (large seeds should be scalded, drained and pounded or put through food chopper, using fine blade), liquid, honey, sugar and salt in a saucepan. Cook over moderate heat till thick, stirring to prevent scorching. Let cool before adding eggs, beating in thoroughly. If the addition of eggs thins out filling too much, return to heat and stir while cooking 1 to 2 minutes. Variation 1: Add 1/4 cup finely chopped almonds or other nuts. Variation 2: Add nuts and 1/4 cup currants or seedless raisins. Variation 3: Add 1 tablespoon lemon juice and 1/2 teaspoon grated lemon rind.