POPPYSEED ROLLS

INGREDIENTS:

• 5 Cups flour
• 1 tsp. salt
• 6 tbsp. sugar
• 1 lb. butter
• 3/4 Cup milk
• 1 pkg. (1/4 oz.) dry yeast (or 1/2 lg. household yeast cake)
• 4 eggs, beaten (save some whites for glaze)
• 1 tsp. vanilla

NUT MIXTURE

1 1/2 lbs. ground nuts (pecans or walnuts)
1 1/2 to 2 c. sugar (sweeten to taste)

Add sufficient milk to make a spreadable paste.

YEAST

1 pkg. yeast, dissolved in 1/4 c. warm water
1/4 tsp. sugar

DOUGH

Heat the milk and the butter together until melted. When mixture is cool, add yeast and beaten eggs; mix well. Pour this mixture into flour and remaining ingredients. Refrigerate dough overnight. Divide dough into 5 equal parts. Roll on floured board. Spread with nut mixture. Then roll like jelly roll. Brush with egg whites. Bake at 350 degrees for 1/2 hour on lightly greased cookie sheet.

By: Joe Ames

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RETURN TO RECIPE ROOM

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