Poppy Seed Rolls Recipe
Yield: 15 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Milk,
Each,
1/3 cup: Butter or margarine,
6 cup: All-purpose flour --,
1/2 cup: Sugar,
Divided,
3/4 tsp: Salt,
1 can: Poppy seeds, 12 oz
3 each: Eggs, divided
Filling,
1/2 tsp: Vanilla extract,
1 1/3 cup: Walnuts, chopped divided
1/2 cup: Warm water,
1 tsp: Water,
1 package: Active dry yeast, 1/4 oz
Directions:
In a saucepan, heat milk, butter, sugar and salt. Cool to lukewarm.
Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm
water. In a large mixing bowl, combine milk mixture, yeast mixture
add enough flour to form a soft dough. Turn out onto a floured
surface and knead until smooth and elastic, about 6 to 8 min. Place
dough in a greased bowl, turning once to grease top. Cover and let
rise in warm place until doubled, about 1 hr. Punch dough down and
let rest 5 min. Roll dough in a 12 in x 18 in. rectangle. Spread with
poppy seed filling and 1 cup nuts. Starting with the long side, roll
up dough and pinch the edges to seal. Place on a large greased baking
sheet, seam side down. Curve slightly to form a crescent shape. Cover
and let rise in a warm place until doubled, about 30 min. Beat
remaining egg with 1 teaspoon water; brush over top. Bake at 350 deg.
for about 30 m9in. Cool on wire rack. Glaze with confectioners sugar
icing and top with remaining nuts. Yield: 1 loaf.
Recipe By : Country Woman
Source from luhu.jp
Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm
water. In a large mixing bowl, combine milk mixture, yeast mixture
add enough flour to form a soft dough. Turn out onto a floured
surface and knead until smooth and elastic, about 6 to 8 min. Place
dough in a greased bowl, turning once to grease top. Cover and let
rise in warm place until doubled, about 1 hr. Punch dough down and
let rest 5 min. Roll dough in a 12 in x 18 in. rectangle. Spread with
poppy seed filling and 1 cup nuts. Starting with the long side, roll
up dough and pinch the edges to seal. Place on a large greased baking
sheet, seam side down. Curve slightly to form a crescent shape. Cover
and let rise in a warm place until doubled, about 30 min. Beat
remaining egg with 1 teaspoon water; brush over top. Bake at 350 deg.
for about 30 m9in. Cool on wire rack. Glaze with confectioners sugar
icing and top with remaining nuts. Yield: 1 loaf.
Recipe By : Country Woman
Source from luhu.jp