Poppy Seed or Nut Roll

Poppy Seed or Nut Roll

Makes 4 rolls

Ingredients:
Dough:
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
Soft butter, for spreading

Nut Filling:
1 pound ground walnuts
1 cup sugar

Poppy Seed Filling (alternative):
1 pound poppy seeds
Honey, to taste

Directions:
Place 3 cups flour in a large bowl. Crumble in the yeast. Add the sugar and salt.
Scald the milk and cool. While it cools, add the butter to soften. When lukewarm, add the warm water and add to the dry ingredients. Mix well.
Add the eggs, then 2 1/2 cups more flour, first with a spoon, then by hand. When the dough leaves the sides of the bowl, turn onto a lightly floured board and knead.
Let rise 1 1/2 hours in a lightly greased bowl, turning once to bring the greased side up. Keep in a warm spot covered with a damp cloth.
Punch down, pull the edges into the center and turn over. Let rise 30 minutes more.
Divide into four parts. Keeping the dough covered, roll each into a thin 9 x 12 inch rectangle (no flour should be needed).
Spread with soft butter, spread with one cup of filling, and roll up like a jelly roll.
Bake about 30 minutes at 350°F on lightly greased foil on a cookie sheet; the four rolls should fit on one sheet.
Filling: For nut filling, mix the ground walnuts with the sugar. For poppy seed filling, sweeten the poppy seeds with honey (canned poppy seed filling just needs a little hot water to make it spreadable). Honey may replace the sugar, and cinnamon and raisins may be added to either filling.