Poppy Seed and Walnut Rolls

My Aunt Mary used to make these and I loved them. In the last few years, I have tried out recipes and I think this is the winner.

Dough

• 1 package active dry yeast
• 1/2 cup warm water
• 2 tbs sugar
• 2 cups flour
• 1/2 tsp salt
• 1/4 cup butter
• 1 egg yolk (save the white to brush on the finished roll)

Proof the yeast in the warm water with the sugar. Mix the flour and salt, then mix in the butter until the mixture is sandy (I do this with my hands). Lastly mix in the egg yolk and yeast mixture and knead until the dough comes together.

Fillings

• I use canned poppy seed filling.
• Walnut – 2 cups of walnut pieces (grind them up in a food processor), 1 tsp vanilla, 1 tbs melted butter, 2/3 cup of sugar, 1 tsp of milk.

The dough recipe will make 2 rolls, and the fillings above will each fill 2 rolls in these proportions. So you can make 2 of either roll or double the dough recipe and make 4 rolls (2 poppy seed and 2 walnut). Alternatively, you can make one larger roll if your baking pans are large enough.

Let the dough rest for about 10 minutes, then roll out to about a 12×16 rectangle. Spread the filling up to about half an inch from the edges and roll up starting at one of the 12 inch sides. Pinch the ends closed as well as the seam and put the seam on the bottom. Place on a parchment lined baking sheet and brush with the egg whites. Allow to rise until doubled and brush again. Bake in a 350 oven for about 30 minutes or until a nice deep golden brown. (Mine always split and leak filling, but they taste just fine anyway.)

Cool covered with a clean cloth and slice.

*Additional Note: I have recently found the Solo brand canned Almond filling. I tried the recipe with this filling which worked well also, if a bit sticky :).