Recipe courtesy of Paul Grimes

Nut Roll and Poppy Seed Roll

  • Total: 9 hr 15 min
  • Prep: 8 hr 30 min
  • Cook: 45 min
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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

Poppyseed Filling:

1 pound poppy seeds

2 cups milk

1 1/2 cups sugar

1/2 stick butter

1 cup raisins

Walnut Filling:

1 pound ground walnuts

1 tablespoon melted butter

1 cup sugar

3 teaspoon milk

1 teaspoon vanilla


  1. 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.
  2. 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. Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling.

Walnut Filling:

  1. Mix all ingredients together.
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