Ingredients
- 4 cups flour
- 1 cake yeast (1- ounce)
- 1 cup butter
- 3 egg yolks
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/2 teaspoons salt
- Powdered sugar, for rolling
- Poppyseed Filling, recipe follows
- Walnut Filling, recipe follows
Directions
Put flour in bowl and crumble yeast into flour. Cut in butter as for pie crust. Mix yolks and sour cream, vanilla (yeast in water if dry is used), and salt. Mix well with flour mixture well. Divide into 4 (6 for smaller rolls) parts and refrigerate in plastic wrap overnight.
Roll out one piece of dough into rectangle on powdered sugar. Spread 1/2 of one type of filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Brush with beaten egg and bake on greased sheets in a preheated 350-degree F oven for 45 minutes.
Poppyseed Filling:
- 1 pound poppy seeds
- 2 cups milk
- 1 1/2 cups sugar
- 1/2 stick butter
- 1 cup raisins
Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling.
Walnut Filling:
- 1 pound ground walnuts
- 1 tablespoon melted butter
- 1 cup sugar
- 3 teaspoon milk
- 1 teaspoon vanilla
Mix all ingredients together.
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By costael
glenshaw, 78
on March 29, 2013
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I just made these nut rolls for Easter. The recipe is almost exactly the same as my mother in laws recipe. She learned to make these when she was a teenager by a Slovak neighbor. She taught me how to make them when I was in my 20's and I have been carrying on the tradition for 25 years now. I omit the vanilla and add 3 tablespoons of sugar to the dough.
This is the best recipe for nut roll ever! The smell in my house right now is incredible.
This batch did not split open but they usually do. I don't worry too much about the cracking/splitting because they taste awesome!
By rlhutzel_10166709
Elmwood Park, NJ
on December 24, 2012
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I have made this recipe about three times now and always end up with the same problem. The dough always seems to crack wide open. I also find the dough a little flaky. Both the poppy seed and nut rolls taste great, but they look terrible. My grandmother, from Hungary, used to make both of these and I remember the finished product used to be a thinner textured dough and was not as flaky. So, as part of my review, I would also like to ask if I'm doing something wrong. Maybe filling the dough to much?
By eciao_11836829
Raleigh, NC
on April 15, 2011
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This is the best recipe I have ever tasted. Very flaky crust, nut filling is perfect for this roll. I have been making many different recipes over the past 40 years and this is the best. The only trouble I have is with keeping the rolls from breaking open, any suggestions?
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