Traditional Nut, Poppy Seed, or Apricot-filled rolls. This recipe makes 3 rolls.Difficulty: Expert
Cuisine Eastern European
Keyword cookies
Method Oven
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Rise Time: 3 hourshours
Equipment
Several Baking Sheets
Large Mixing Bowl
INGREDIENTS
Dough...
6cupsAP Flour
6Eggs - Blend: 6 well-beaten
1Lb.Butter - (4 Sticks) less 1 Tbsp.
8Tbsp.Sugar
2Pkgs.Active Dry Yeast
2Tbsp.Baking SODA
1tsp.Salt
Filling...
2Lbs.Walnuts - ground - 8 cups
or
1Lb.Poppy Seed - ground
or
1Lb.Dried Apricots - Drained
4cupsMilk
1 ½cupsSugar (or Honey) - use only 1 cup Sugar for Apricots
1cupGolden Raisins (Optional in poppy seed filling)
INSTRUCTIONS
Microwave Raisins or Apricots in water to reconstitute. Let cool.
Mix Filling Ingredients.
All ingredients should be room temperature.
Blend eggs, butter, sugar, and yeast
Beat slowly; let stand 1/2 hour to activate the yeast.
Mix Flour with SODA.
Slowly add flour mixture. Mix well. Then knead, adding warm milk if needed.
Let rise for at least 3 hours in a warm place.
Pre Heat Oven to 325° - 350°F
Divide dough into 3 parts and roll out each using a flour/sugar mixture on the rolling surface. Thinner dough makes for moister rolls.
Spread a thin layer of filling on the dough and roll with each seam on the bottom and the ends tucked in. Seal the ends but don't put too much dough into those end tucks.
Baste rolls with mixture of egg yolks plus 1 tsp. sugar
Bake 25-30 minutes (Watch for doneness by LIGHT Brown color.)
Slice and serve with a dusting of Powdered Sugar.
Notes
Recipe by Mrs. Justina Repasky, Youngstown, Ohio, December 1975